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Pumpkin Pie with Honey & Molasses

Source of Recipe


Elizabeth Schirmer, Northwest Life






List of Ingredients



• 1 sugar pumpkin or butternut squash (4 to 5 lbs.)
  
• 4 eggs, lightly beaten
  
• 1/2 cup honey
  
• 1/2 cup whipping cream
  
• 1/4 cup molasses
  
• 1 tsp ground ginger
  
• 1 tsp ground cinnamon
  
• 1 tsp salt
  
• 1 (10-inch) deep-dish pie crust
  






Instructions



1. Cut the pumpkin or butternut squash into chunks and remove the seeds. Place in a microwave-safe pan and cook at 100% power until soft, 8 to 10 minutes. Cool and remove skin. Puree in a food processor.
   
   
2. Whisk together the eggs, honey, cream, molasses, ginger, cinnamon and salt. Add 3 cups pureed pumpkin and mix thoroughly. Pour into the prepared crust.
   
   
3. Place the pie on a baking sheet and bake on the bottom rack in a preheated 350-degree oven for one hour. The custard top should be firm and a glossy brown. Cool on a rack. (Refrigerate if making ahead.)
   
   
   Makes 1 pie (8 to 10 servings).