Baker’s Recipe: Pumpkin Pie

While Apple Pie make be the classic dessert of autumn, the pumpkin pie reigns supreme for Thanksgiving. A surprisingly simple recipe, especially since you can just buy canned pumpkin. This pie is a classic. If you don’t have molasses, brown sugar will do. If you want your pie to be on the sweeter side, reduce the spices by a third.

Pumpkin Pie

Makes a 9-inch pie

A 9 inch pie crust
15 ounces of canned pumpkin (1 can)
1 tablespoon of cornstarch
1/2 teaspoon of cinnamon
1/2 teaspoon of ground ginger
1/2 teaspoon of nutmeg
1/2 teaspoon of salt
2 tablespoons of butter, melted
1 1/2 cups of milk
1 cup of sugar
3 tablespoons of molasses
2 large eggs

Pie pan
Mixing bowl
Measuring spoons and cups


Preheat the oven to 450 degrees F. Grease the pie pan and line with the crust dough.

In a large bowl, sift together the spices, sugar, and cornstarch. Then mix in the pumpkin, melted butter and molasses until smooth. Beat the eggs and combine with the milk, then mix into the pumpkin.

Pour the pumpkin into the pie crust and bake for 15 minutes. Then reduce the temperature to 350 degrees F and bake for 50 more minutes.