Name: 1941 Pumpkin Pie Recipe with Molasses Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 unbaked 9-inch pie crust, homemade or store-bought; 2 large eggs; 1½ cups strained pumpkin puree (not pumpkin pie filling); ¾ cup granulated sugar; 1 level teaspoon ground cinnamon; ½ teaspoon salt; 1½ cups whole milk; 1 level teaspoon ground ginger; 1-2 tablespoons molasses (adjust to taste)

Slice of Thanksgiving pumpkin pie topped with whipped cream

1941 Pumpkin Pie Recipe with Molasses Recipe

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This authentic 1941 pumpkin pie uses molasses and a vintage mixing technique that creates the silkiest custard filling. The careful layering of ingredients prevents curdling and produces a pie that slices cleanly every time.

Total Time: 1 hour 15 minutes
Yield: 8 servings 1x

Ingredients

Units Scale

For the crust:

1 unbaked 9-inch pie crust, homemade or store-bought

For the Filling:

2 large eggs
1 1/2 cups strained pumpkin puree (not pumpkin pie filling)
3/4 cup granulated sugar
1 level teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups whole milk
1 level teaspoon ground ginger
1-2 tablespoons molasses (adjust to taste)

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Instructions

Preheat the Oven: Preheat your oven to 350°F. Place your unbaked pie crust in a 9-inch pie pan and crimp the edges decoratively.
Mix the Spice Blend: In a small bowl, combine the sugar, ground cinnamon, ground ginger, and salt. Whisk together vigorously with a fork until there are no lumps and the spices are evenly distributed throughout the sugar.
Combine with Pumpkin: Add the spice-sugar mixture to the strained pumpkin in a large mixing bowl. Stir thoroughly until completely combined and the mixture is smooth with no sugar pockets remaining.
Beat the Eggs: In a separate bowl, beat the eggs with a rotary beater, wire whisk, or fork for about 2 minutes until they turn pale yellow and slightly foamy
Add Eggs to Pumpkin: Pour the beaten eggs into the pumpkin-spice mixture and stir well to incorporate completely.
Stir in Molasses: Add 1-2 tablespoons of molasses (start with 1 tablespoon for subtle flavor, use 2 for deeper molasses taste) and mix until evenly distributed.
Add Milk Last: Gradually pour in the milk while stirring constantly to prevent separation. Continue mixing until the filling is completely smooth and uniform in color.
Fill the Pie Shell: Pour the filling into the prepared unbaked pie crust. Tap the pan gently on the counter to release any air bubbles.
Bake: Place the pie on the center rack of the preheated 350°F oven. Bake for 50-60 minutes, or until the edges are set and slightly puffed, but the center still jiggles gently like soft gelatin when you shake the pan. A knife inserted 2 inches from the edge should come out clean.
Cool Completely: Remove the pie from the oven and place it on a wire cooling rack. Allow it to cool for at least 2-4 hours before slicing. The filling will continue to set as it cools.
Serve: Serve at room temperature or slightly chilled. Store covered in the refrigerator for up to 4 days.