Pumpkin Pie with Molasses

Adding molasses to the pumpkin filling gives this pie a distinctive flavor. It is easy to make and easy to eat. At one time molasses was the most popular sweetener in the United States. Refined sugar replaced it in popularity in the first part of the 20th century, mostly because of the cost. Molasses goes well with cinnamon and ginger (think ginger bread), both of which are used in this recipe. We use our own pumpkin grown at Venoge when possible.

Our recipe comes from The Williamsburg Art of Cookery Book, 6th printing. It comes from the Wicomico Church c 1829.


  • 1 cup milk
  • 1 cup mashed steamed pumpkin
  • 3/4 cup dark brown sugar
  • 2 tablespoons molasses
  • 1/2 teaspoon salt
  • 3/4 teaspoon ginger
  • 3/4 teaspoon cinnamon
  • 2 eggs beaten


Beat well together.

Pour into partially baked pie crusts and place in the Baker.

Bake in a medium oven at 350° for about 1 hour. This will make one pie. 

Pumpkin pie with Molasses

Pumpkin pie with Molasses