So, what makes a pumpkin pie a colonial pumpkin pie? I have no idea!
I do know that this is an old recipe. Maybe that is what makes it a colonial pumpkin pie… I got this recipe from my mom’s recipe book.
I did make some changes. This recipe called for fresh pumpkin; I used organic canned pumpkin. It also called for a homemade pumpkin pie shell; I used a frozen pre-made pie crust. I do plan on tackling that pie crust and sharing. So stay tuned for that…
I usually make a pumpkin pie per the directions on the back of a can. And I always loved it. So, I wondered how this could be any better…
Oh man. It was on a different level. This colonial pumpkin pie was rich and delicious. You must put this on your menu for Thanksgiving Day. I did happen to whip up some homemade cinnamon whipped cream and spread it all over the top of the pie. That is a must as well!
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“Pie is my Favorite”
Colonial Pumpkin Pie
- 1 and 1/2 cups of canned pumpkin(I used Trader Joe’s Organic Pumpkin)
- 1 cup of brown sugar, lightly packed
- 1/2 teaspoon of salt
- 1 teaspoon of cinnamon
- 1 teaspoon of ginger
- 1/8 teaspoon of all spice
- 2 tablespoons of molasses
- 3 eggs, lightly beaten
- 1 cup of evaporated milk
- Pre-heat oven to 350.
- In a large bowl mix the pumpkin, brown sugar, salt, cinnamon, ginger, all spice, and molasses together.
- Mix the eggs in with the other ingredients.
- Slowly pour in the evaporated milk. Whisk until all the ingredients are mixed well.
- Pour mixture slowly into your pie crust. Place on a baking sheet in case any pie mix spills over.
- Cover the edges of the pie crust with a pie crust shield or aluminum(Remove after 30 minutes)
- Bake for 40-50 minute or until done.
- Cool completely and refrigerate until ready to serve.
- Spread a thick layer of cinnamon whipped cream over the top and dig in!
If you love this recipe you must try these…
Strawberry Apple Pie🍓🍏🥧
Sweet Cherry 🍒 Pie 🥧