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Molasses Pumpkin Pie


Molasses not only gives the pumpkin pie a darker and richer color, but it also lends a tangy flavor to the pie. Rum adds extra yumminess, and it's a great pair with molasses. Nobody wants to resist one slice of this delicious pumpkin pie.













Low Fat, Trans-fat Free


1 ½ cups all-purpose flour
½ teaspoon salt
½ cup vegetable shortening
2-3 tablespoons water
ice cold
16 ounces canne pumpkin purée
12 ounces evaporated milk
½ cup sugar
½ cup molasses
cup rum
2 large eggs
1 teaspoon pumpkin pie spice
½ teaspoon salt


For crust, combine flour and salt.

Cut shortening into flour mixture until it resembles coarse crumbs.

Stir in ice water, 1 tablespoon. at a time, until dough begins to come together.

Form into ball; wrap and chill 15 minutes.

Preheat oven to 375~F.

On lightly floured surface roll out dough to fit into 10 inch pie pan.

Transfer to pan; trim and flute edges.

Reroll scrap to ⅛ inch thick.

Cut into leaves. Place on ungreased baking sheet, cover and refrigerate.

For filling, beat together pumpkin, evaporated milk, sugar, molasses, rum, eggs, spice and salt.

Pour into crust. Bake 55 to 60 minutes until custard is set but center jiggles slightly.

Cool 1 hour then chill 4 hours.

Meanwhile, bake leaves 12 minutes or until lightly browned.

Decorate pie with leaves before serving.

Makes 10 servings.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 125g (4.4 oz)
Amount per Serving
Calories 21012% of calories from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 48mg 16%
Sodium 278mg 12%
Total Carbohydrate 14g 14%
Dietary Fiber 2g 8%
Sugars g
Protein 10g
Vitamin A 151% Vitamin C 4%
Calcium 10% Iron 14%
* based on a 2,000 calorie diet How is this calculated?


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