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Deborah's deep dish pumpkin pie won First Prize in the Pumpkin/Sweet Potato Category


  • One single pie crust, lightly baked in a deep-dish pie plate.
  • 1 3/4 cups (15-ounce can) pumpkin puree
  • 1/2 cup plus 3 Tablespoons (lightly packed) brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 1/2 teaspoons ground ginger
  • 1/4 teaspoon salt
  • 3 Tablespoons molasses
  • 1 1/4 cups evaporated milk
  • 3 large eggs
  • Whipped Cream for serving


  • Make the pie crust and cool the baked shell.
  • Preheat the oven to 375 F
  • Place the pumpkin, brown sugar, spices, and salt in a large mixing bowl and blend with a whisk.
  • Add the molasses, milk, and the eggs; stir vigorously with the whisk until smooth.
  • Pour the filling into the pie shell. Cover the edge of the crust with aluminum foil.
  • Bake the pie on the center oven rack until the top is shiny and set and the tester inserted in the center comes out clean, about one hour.
  • Remove the pie from the oven and carefully remove the foil. Cool the pie on a rack.
  • Serve the pie warm, cold or at room temperature with a dollop of whipped cream.

Categories: Pie 

Author Credit: Judy Rosenberg fr Rosie

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