Thanksgiving Pumpkin Pie

Thanksgiving Pumpkin Pie

I’m never tempted by pumpkin spiced yogurt, cereals, ice cream or the infamous latte at daddy warbucks. But, Thanksgiving is not complete without the traditional slice of pumpkin pie.

Searching for the Perfect Pie

Like Goldilocks searching for perfection, our Thanksgiving pumpkin pie has evolved over the years. Some were too “fluffy”, others too stiff, some too bland, others too spicy and they fell by the wayside. Rum and molasses are recent ingredient additions, lending another layer of richness and flavor. I believe you will love this pie. In fact, we chose to make it the exact same way this year. Have we found the porridge that’s just right? I think yes!

Happy Thanksgiving!

Let’s Make the Pie!

Unbaked pumpkin pie

pie with edge protector

pumpkin pie 2

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Thanksgiving Pumpkin Pie

Traditional Pumpkin Pie with Molasses, Brown Sugar and Rum

  • Author: TJ
  • Prep Time: 30
  • Cook Time: 60
  • Total Time: 1 hour 30 minutes
  • Yield: 6-8 1x

Ingredients

Scale
  • 2 eggs
  • 1 egg yolk
  • (1) 15 oz can pumpkin puree’
  • 1/2 cup light brown sugar
  • 1/2 cup granulated white sugar
  • 1/2 tsp kosher salt
  • 11/2 TBL molasses
  • 11/2 tsp dark rum
  • 11/2 tsp cinnamon
  • 11/2 tsp ginger
  • 1/8 tsp nutmeg
  • 1/8 tsp cloves
  • 1/2 cup heavy cream
  • 3/8 cup whole milk, more as needed
  • 9 inch pie shell
  • 1/4 cup crushed pumpkin spice almonds
  • Whipped cream

Instructions

  1. Heat oven to 425 and place rack in center of oven
  2. Mix the pumpkin, white sugar, brown sugar, salt, molasses, rum, cinnamon, ginger, nutmeg, cloves, eggs and yolk, cream and milk until smooth. Add more milk 1 tablespoon at a time if the mixture is too stiff. It should be a soft puree
  3. Place your pie crust into a glass pie pan and trim the edges to match the lip of the glass. Create a scalloped edge with your thumbs
  4. Pour the filling into the pie crust to just below the rim of the pan
  5. Place in the oven and bake until the rim of the crust begins to turn gold, 10-15 minutes
  6. Cover the edges of the pie with a rim cover or aluminum foil to prevent burning the edges of the crust
  7. Reduce heat to 350 and bake another 40-45 minutes, until a tester inserted into the filling two inches from the rim comes out clean. The center of the filling should still be a bit wet, but it will continue to cook as it cools.
  8. Immediately turn the oven off, leave the door ajar and let it set 20 minutes more as the oven cools. This will prevent the filling from turning watery
  9. Serve warm or allow it to cool and wrap tightly and refrigerate for up to two days. Let the pie come to room temperature before serving
  10. Sprinkle with the crushed almonds and decorate with whipped cream