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Autumn is quickly approaching, with its cooler temps and warm colors. Thoughts of falling leaves that crunch under your feet, roasting marshmallows over a glowing fire, and hayrides pulled by brawny draft horses that exhale steam with each breath. These are all brought to the forefront of the mind. It’s a wonderful time of the year to start planning those family gatherings, of which my favorite is Thanksgiving.

I love having family and friends gather around my table, sharing the bounty and blessings of the season. I usually prepare the entire traditional fare: a large juicy turkey, stuffing and dressing, mashed potatoes and gravy, several sides, and, of course, desserts, which usually include several pies: apple, cherry, and spiced pumpkin pie.

How this Spiced Pumpkin Pie Recipe Came to Be

Over the years I have tweaked my pumpkin pie recipe. I never really enjoyed the standard taste resulting from the recipe on the side of a can of pumpkin puree, but it is where I start. There, and my mother’s pumpkin pie recipe, because her recipe made a larger batch of deliciousness.

I’ve always enjoyed the smells and tastes of spices in my holiday dishes: cinnamon, ginger and clove. So, I experimented with those lovely spices. I also researched other recipes to see if there was something else I could add to up that flavor meter a bit more.

I discovered molasses and added that to the mix. To cover my bases, although most likely redundant, I threw in some standard pumpkin pie spice from the spice aisle at the grocery store. I also threw in some salt, brown sugar (although this could also be redundant since brown sugar is molasses and white sugar combined), some eggs and evaporative milk. Then like a mad scientist, I combined all these ingredients and it resulted in the most amazing spiced pumpkin pie ever. Slathered with freshly whipped and sweetened cream, this pie is a culinary delight to the senses.

This pie will look a bit darker than your ordinary pumpkin pie because of the wonderful spices, brown sugar and molasses. But don’t let looks stop you, this pie is beyond delicious and should be consumed by any pumpkin enthusiast!

Here is your opportunity to create a thing of beauty:

Mom’s Pumpkin-Spice Pie

Makes 2 – 9” deep-dish pie-crusts, or 4 – 9” regular pie-crusts (I have an amazing pie crust recipe here)

Pre-heat oven 425 degrees

What you’ll need:

  • 1 Tsp Salt
  • 1 Tsp Ground Cinnamon
  • 1 Tsp Ground Ginger
  • 1/2 Tsp Ground Cloves
  • 1 Tsp Pumpkin Pie Spice
  • 1 1/2 Cups Firmly Packed Brown Sugar
  • 2 Tbsp Molasses
  • 2 Cans (12oz) Evaporative Milk
  • 4 Eggs – Slightly Beaten
  • 1 Can (29 oz) Pumpkin (you can also make your own Pumpkin Puree – 29oz is about 4 cups)
  • 2 Pie Crusts (I have a great pie crust recipe here!)

You’ll simply mix all the dry ingredients until combined in one bowl.

In a separate, larger bowl, combine all wet until combined.

Slowly mix the dry ingredients into the wet ingredients until mixed completely.

Prepare your pie crusts into their selective pie pans. Fill up each pie crust until full. (It’s best to have the pie shells on the cookie sheet before you do this!) – any leftover liquid pour into a small baking dish, to eat as custard, which will need to be taken out of the oven before the pies are ready.

Put the filled pies into the oven, 425 degrees, for 40-50 minutes, or until a knife inserted in the middle comes out clean.

Set on cooling rack and let cool. Served with freshly made whipped cream!

You can prepare these 1-2 days ahead so you don’t have to prepare one more thing during the holiday! Enjoy!

(Note: because of the spices and molasses, the pies will be darker than regular pumpkin pies)

Mom's Spiced Pumpkin Pie Recipe

Spiced Pumpkin Pie Recipe
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Pumpkin Pie Recipe

This delicious pumpkin pie recipe puts a twist on the traditional recipe by adding molasses, brown sugar and spices! It's sure to be a hit with your holiday guests.

Course Dessert
Cuisine American
Keyword holiday baking, Holiday Cooking, holiday pie, Pumpkin baking, Pumpkin Pie, Traditional recipes
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 35 minutes
Servings 8

Ingredients

  • 1 Tsp Salt
  • 1 Tsp Ground Cinnamon
  • 1 Tsp Ground Ginger
  • 1 Tsp Pumpkin Pie Spice
  • 1/2 Tsp Ground Cloves
  • 1 1/2 Cups Brown Sugar Firmly Packed
  • 2 Tbsp Molasses
  • 2 Cans Evaporative Milk 12 oz cans
  • 4 Eggs Slightly Beaten
  • 1 Can Pumpkin 29 oz (equivalent to 4 cups of pumpkin puree)

Instructions

  1. Preheat oven to 425 degrees

  2. Mix all dry ingredients in a small bowl until evenly combined.

  3. Mix all wet ingredients in a large bowl until evenly combined

  4. Slowly add dry ingredients into wet ingredients, mixing constantly until both wet and dry ingredients are mixed well.

  5. Prepare two pie crusts in pie pans, place on large baking sheet.

  6. Fill pie crusts with pumpkin mixture until full.

  7. Bake for 40-50 minutes or until a knife inserted in the middle come out clean

  8. Let cool for 15 minutes. Top with whipped cream and enjoy!