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Pumpkin Pie baked with a touch of molasses, in an easy, all butter pie crust then topped with Brown Sugar Cinnamon Whipped Cream!

Pumpkin Pie with Brown Sugar Cinnamon Whipped Cream

Servings 8

Ingredients

For the Filling:

  • 3/4 cup brown sugar packed
  • 1 Tablespoon all purpose flour
  • 1/2 teaspoon salt
  • 1 pinch finely ground black pepper
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg I used freshly ground
  • 1/4 teaspoon ground cloves
  • 1 15 ounce can pumpkin puree not pumpkin pie filling
  • 1 Tablespoon unsulfured molasses I use Grandma's Molasses
  • 3 large eggs beaten
  • 1 12 ounce can evaporated milk I used 2%
  • 1 unbaked, single pie crust I used my Easy All Butter Pie Crust

For the Brown Sugar Cinnamon Whipped Cream:

  • 1 Tablespoon brown sugar
  • 1/4 teaspoon cornstarch
  • 1/4 teaspoon ground cinnamon
  • 1 cup cold heavy whipping cream
  • 1/2 teaspoon vanilla extract

Instructions

Make the filling:

  1. Preheat oven to 400 degrees F. Line a baking sheet with foil or parchment paper and set aside. See notes about making and using a pie crust shield before starting recipe.

  2. In a large bowl, whisk together brown sugar, flour, salt, pepper and spices. Use your fingers, or the back of a spoon to break up any stubborn clumps of brown sugar so that you have a uniform mixture.

  3. Whisk in the pumpkin and molasses, followed by the beaten eggs, then the evaporated milk, combining well after each step.

  4. Pour filling mixture through a mesh sieve to remove any egg solids or bits of brown sugar that didn't dissolve. This step is optional, but will give you a smoother texture and help break up any air bubbles created while mixing. If your pumpkin is really thick, you might want to skip this step. Mine was on the thinner side and poured through the strainer easily.

  5. Place pie crust pan on the prepared baking sheet near the oven, so you don't have to transport it too far. Pour the filling carefully into the prepared unbaked crust.

  6. Bake for 50-60 minutes. Check the color of the crust about 20-25 minutes into the baking time. I usually put a pie crust shield on at this point. (See notes for more details.) Bake the pie until the filling looks set 2" from the edge. The middle should still be a bit wobbly. It will continue to set after you remove it from the oven. Mine baked for about 57 minutes. Allow to cool completely before serving. Store in refrigerator.

Make the whipped cream:

  1. To make the whipped cream, mix brown sugar, cornstarch and cinnamon in a small bowl with a spoonful or two of the cream and the vanilla. This will give the brown sugar a little head start on dissolving before adding to the rest of the cream.

  2. In a medium bowl, beat the balance of the whipped cream and the sugar/spice/cream mixture to soft peaks. Serve with pie.

Recipe Notes

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