New England Pumpkin Pie

What makes this pie different from other pumpkin pies?…it has that something special that sets New England desserts apart from others….MOLASSES. I might even go so far to say, it isn’t real pumpkin pie without molasses. Yep. Sacrilegious to even consider it.

So what’s the big deal with molasses, you may wonder. Well, it’s thick, syrupy, sludge-like, really and it’s flavor is so rich and robust it’s hard to explain. It adds a deep depth of flavor to any dish you add it too. It’s common in gingerbread, spice cakes and baked beans.

Molasses was prominent in the beginnings of the Revolutionary War. In 1733, the British passed the Molasses Tax, causing some of the american colonists getting rich off the molasses, slave and rum trade to simmer in fury. In 1773, after the British passed another tax, the Tea Act, the tea was thrown into the Boston Harbor. Two years later, it was war.

For a real crazy story about molasses, check out this accounting of the Boston Molasses Disaster on the Futility Closet podcast. 2 million gallons of molasses rolling through Boston’s North End ….

The very first American cookbook published had a recipe for pumpkin pudding baked in a crust. Obviously, they knew a good thing when they tasted it.

This pie is unbelievably easy to make. You don’t even need blender. Just a large bowl, a whisk, a pie crust and an oven and pumpkin pie is yours.

Also, asking for a friend, is it ok to eat half a pumpkin pie for dinner and that’s it…ack! Can you get addicted to pumpkin pie?? I might need therapy.

Step by Step

Mix all filling ingredients.

Pour into pie crust and bake.

Chill. EAT.

Print Recipe

New England Pumpkin Pie

Rich, spicy, maple sweetened pumpkin pie made the traditional way, with a touch of molasses. Vegan & Dairy Free.

Prep Time

5 min

Cook Time

35 minutes

Servings

slices

Ingredients

• 1 single crust pie shell *
• 1 15oz can pumpkin puree
• 3/4 cup plain unsweetened non-dairy milk (I use soy)
• 1/3 cup maple syrup
• 1 tablespoon molasses
• 1 tablespoon light brown sugar
• 3 tablespoons cornstarch
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

Prep Time 5 min Cook Time 35 minutes Servings slices Ingredients 1 single crust pie shell * 1 15oz can pumpkin puree 3/4 cup plain unsweetened non-dairy milk (I use soy) 1/3 cup maple syrup 1 tablespoon molasses 1 tablespoon light brown sugar 3 tablespoons cornstarch 2 teaspoons pumpkin pie spice 1/2 teaspoon salt 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 375F.
2. In a medium bowl, combine all the filling ingredients and whisk until smooth. Pour into unbaked pie crust.
3. Bake 35-40 minutes, until the center is mostly set - it should wiggle just a bit, like jello. Remove from oven and let cool completely.
4. Chill in refrigerator, loosely covered, for a minimum of 6 hours.
5. Slice and serve with non-dairy ice cream or coconut whipped cream,.

Recipe Notes

• You can use a homemade pie crust or storebought, it's up to you. I always use Wholly Wholesome's frozen single crust pie shells because it's quick and easy and they taste good. Many grocery store brand pie crusts are vegan as well, since they use oil as the fat instead of butter.

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