Missouri Pacific pumpkin pie

Missouri Pacific pumpkin pie is a delicious variation of a holiday favorite. It includes molasses, which makes the pie a darker orange color. I cut back the sugar a bit from the original recipe, as I didn’t want it to be overly sweet. The original ingredients also included dots of butter, which I omitted as well. If you’d like to add the butter back in, cut up 3 T. of butter into chunks and stir into the batter before pouring into the crust.

I brought this pie into the office and it disappeared within a few minutes and got rave reviews! You too will get kudos if you bring this pie to any event.

Missouri Pacific pumpkin pie

As adapted from Dinner in the Diner

15 oz. can pumpkin puree

1 c. milk

½ c. evaporated milk

1 c. sugar

3 eggs, slightly beaten

¼ c. molasses

1 t. pumpkin pie spice (or 1 t. cinnamon, ½ t. nutmeg, and ½ t. ginger)

1 prepared pie crust, unbaked

Mix together all of the ingredients and pour into a prepared pie crust. Bake 50-60 minutes in a 350 oven, or until the batter is cooked through. Let cool and serve with whipped cream.

Tips

• I used a silicon pie saver shield around the crust edges for the first 25 minutes of the baking time, then removed it for the rest of the cooking period. You can also use pieces of aluminum foil in the same way.
• You may pour the batter into small ramekins (with no crust) and bake instead of making one large pie. Grease the containers well first. Monitor the cooking time as smaller containers will cook faster.

Want more recipes?

Amtrak’s flourless chocolate torte

Northern Pacific’s banana bread

Southern Pacific’s gingerbread muffins