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PUMPKIN-MOLASSES PIE




Source of Recipe


Chiquita


Recipe Introduction





This classic pumpkin-pie recipe, sweetened with both honey and molasses, is actually very simple to make. Canned pumpkin can be substituted for homemade purée. As with the honey-squash pie, it’s a good idea to set the pie plate on top of a parchment-lined baking sheet to catch any spills. This recipe will make more filling than you will need for a nine-inch pie; bake the remaining filling in small tart shells, or in buttered ramekins in a water bath.



List of Ingredients





Makes one 9-inch pie

Pâte Brisée
1 large pumpkin, approximately 3 pounds
1/2 cup water
4 large eggs, lightly beaten
1/2 cup honey
1/2 cup milk
1/2 cup heavy cream
1/4 cup molasses
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1 teaspoon salt



Recipe



1. Line a 9- or 10-inch pie dish with the pâte brisée. Transfer to refrigerator to chill; freeze any remaining pastry.

2. Preheat oven to 375°. Peel, seed, and cube the pumpkin. Place pumpkin in a saucepan, and cover with 1/2 cup water; cover saucepan. Cook slowly over low heat until pumpkin is very tender. Drain well, and puree in blender or food processor, adding a little liquid to thin if necessary.

3. Combine remaining ingredients, mixing completely, and stir in 3 cups of pureed pumpkin. Mix together, and pour into prepared crust. Bake approximately 1 hour, or until custard is firm and top is a glossy golden brown. Cool completely before serving.