Hi Everyone!
I have waited all year to post this pumpkin pie recipe! When traveling in Massachusetts a few years back, I was wondering through the Shaw's grocery store looking for products that I was not familiar with when I came across a stack of ONE-PIE pumpkin cans on the end of the aisle. I was attracted to the vintage looking label and thought, this must be classic! I brought a can back with me to California so I could try it out for Thanksgiving.
I have never been a real pumpkin pie lover but the recipe on the back of the can seemed a little different. I was 100% right! This pumpkin pie recipe was so good! I can't really put my finger on it but I think its the molasses!
With Thanksgiving around the corner, this pumpkin pie recipe will surely be one of the stars of your meal. If you can get ONE-PIE pumpkin where you live, I would get it, but if you are on the west coast like me I'm sure any pumpkin puree will work.
New England Pumpkin Pie
1 Can ONE-PIE pumpkin
1 Tbsp. Cornstarch
1/2 tsp. Cinnamon
1/2 tsp. Ginger
1/2 tsp Nutmeg
1/2 tsp. Salt (scant)
1 1/2 Tbsp. Butter (melted)
1 1/2 Cups Milk or 1-12oz can Evaporated Milk
1 cup Sugar
1/8 cup Molasses
2 Eggs (beaten)
Directions: Sift Sugar, Cornstarch, Salt, Cinnamon, Ginger, and Nutmeg together. Mix this with the contents of one can ONE-PIE pumpkin. Add Eggs, beaten, Melted Butter, Molasses and Milk. Add a dash of lemon juice (if desired). Line a 9-inch pie plate, pour in contents. Preheat oven and bake at 450 degrees for 15 minutes. Then reduce temperature to 350 degrees and continue to bake for 50 minutes.
My crust got a little toasty on one side but it still tasted yummy! I hope you try this recipe. It will not disappoint!
Happy Thanksgiving!
Annie xo
