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Molasses Cream

Creamy pumpkin pie with brown sugar, cinnamon, and allspice in a buttery, flaky crust, topped with molasses whipped cream. A cozy fall favorite with a little Southern flair.

Pumpkin Pie
southern pumpkin pie

  • Prep time: Approximately 30 minutes

  • Chill time: 1 hour 30 minutes–1 hour 45 minutes

  • Cook time: 1 hour 10 minutes

  • Total time, excluding cooling: Approximately 3 hours 10 minutes–3 hours 25 minutes

Ingredients

Pie Crust

Makes two 9-inch crusts

  • 14 ounces all-purpose flour, weighed

  • 1 teaspoon salt

  • 1 tablespoon sugar

  • 6½ ounces cold unsalted butter (13 tablespoons)

  • 3 tablespoons cold leaf lard

  • 3½ ounces ice-cold water, weighed

What You'll Need

  • Standard 9- to 10-inch aluminum pie pan

  • Parchment paper

  • Pie weights

  • Pie crust shield

Pumpkin Filling

Fills one pie crust

  • 2 large eggs, room temp

  • 1½ cups pumpkin purée (Libby’s)

  • 1 cup half-and-half, room temp

  • ¾ cup light brown sugar, lightly packed

  • 1½ teaspoons cornstarch

  • ½ teaspoon vanilla extract

  • ¾ teaspoon cinnamon

  • ½ teaspoon allspice

  • ½ teaspoon salt

Molasses Whipped Cream

Ingredients

  • 1 cup very cold heavy cream

  • 2 tablespoons sugar

  • ½ teaspoon vanilla extract

  • 1 tablespoon molasses

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Directions

Step 1: Add all ingredients to a metal mixing bowl.

Step 2: Using a handheld mixer, begin beating on low speed. Gradually increase to medium-high.

Step 3: Beat until stiff peaks form, being careful not to overbeat, which can make the cream grainy.

Step 4: Serve with pumpkin pie immediately, or cover and refrigerate for up to 1 day.

Pie Crust

Step 1: Whisk together the flour, salt, and sugar. Add the butter and lard, then cut them into the dry ingredients with a pastry blender until the mixture has a medium-coarse texture.

Step 2: Stir in the water and mix until a dough forms. Turn the dough out onto your work surface, divide into two equal portions, and shape each into a disc. Wrap each disc tightly with cling film and refrigerate for at least 1 hour to chill and rest.

Step 3: Preheat the oven to 375°F. Remove one disc from the refrigerator and let it sit until pliable but still cold.

Step 4: Roll the dough to approximately ⅛ inch thick and fit it into the pie pan. Trim the dough to leave about a 1-inch overhang. Fold the overhang under and crimp the edge. Refrigerate for at least 30–45 minutes.

Step 5: Prick the bottom of the crust with a fork. Line with parchment paper and fill with pie weights. Place in the center of the oven and blind bake for 20 minutes to set the crust.

Step 6: Remove the pie weights and parchment paper, then cover the edges with a pie crust shield. Continue baking until the bottom is lightly golden, about 10 more minutes. Remove from the oven and let cool.

Pumpkin Filling

Step 1: Preheat the oven to 375°F.

Step 2: In a mixing bowl, whisk together the eggs, pumpkin purée, half-and-half, brown sugar, cornstarch, vanilla, cinnamon, allspice, and salt.

Step 3: Pour the filling into the cooled pie crust. Place in the center of the oven and bake for 5 minutes.

Step 4: Reduce the oven temperature to 325°F and continue baking until the filling is just set, about 35 more minutes.

Step 5: Remove the pie from the oven and let it cool to room temperature before serving. Serve with molasses whipped cream. Store in the refrigerator.

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