New England Pumpkin Pie

New England Pumpkin Pie


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

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Pumpkin pie has long been a New England favorite. There is even a recipe for “pompkin” pie in Amelia Simmons’ 1796 American Cookery. The addition of Molasses and rum give this New England Pumpkin Pie a bit more depth.

  • 1 Pie Crust For 9-Inch Pie Plate
  • 15 Ounces Pumpkin Purée
  • 1 Tablespoon Cornstarch
  • 1/2 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Ground Ginger
  • 1/2 Teaspoon Ground Nutmeg
  • 1/2 Teaspoon Kosher Salt
  • 1 1/2 Tablespoon Unsalted Butter (Melted)
  • 1 1/2 Cups Milk
  • 1 Cup Sugar
  • 1/8 Cup Molasses
  • 1 Tablespoon Rum
  • 2 Eggs (Beaten)
  1. Preheat oven to 450 degrees.
  2. Grease 9 inch pie plate and line with pie crust. Crimp edges of pie dough. Set aside.
  3. In large-size bowl combine sugar, cornstarch, kosher salt, cinnamon, ginger, and nutmeg. Add pumpkin purée, beaten eggs, melted butter, milk, molasses, and rum. Pour pumpkin mixture into crust. Place in oven. After 15 minutes turn oven down to 350 degrees. Continue baking for another 50 minutes.
  4. Remove from oven and let cool completely on wire rack.
  5. Makes 1 pie
  6. Prep Time: 20 Minutes Cook Time: 65 Minutes Total Time: 85 Minutes
  7. "Work With What You Got!"
  8. © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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