Molasses and Pumpkin Pie

By Chelsea Sugar

Page views: 10804

Rich but pleasantly light, this pumpkin pie recipe can be made a touch more fancy with a sprinkling of maple pecans on top.

Rich but pleasantly light, this pumpkin pie recipe can be made a touch more fancy with a sprinkling of maple pecans on top.
0 hour 0 hour
10 servings

1 review
Difficulty Easy
Prep time 20 mins
Cooking time 40 mins
Serves
10

Page views: 10804

Ingredients

2 sheets ready rolled sweet pastry
1 ½ cups mashed pumpkin, well drained
3 eggs
1 cup cream
½ cup Chelsea Brown Sugar
½ cup Chelsea Blackstrap Molasses
¼ cup flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger

Maple Pecans
½ cup Chelsea Maple Flavoured Syrup
½ cup pecan nuts

Method

Pre-heat oven to 175 degs. Line a 23cm loose bottom tart tin with the pastry sheets and trim neatly. Chill until required. In the food processor combine remaining ingredients and blend until smooth and fragrant. Pour into the chilled pastry shell and bake for 40-50 minutes until golden and set.
Serve warm with cream and maple pecans.

Maple Pecans
Simmer Chelsea Maple Flavoured Syrup for 2 minutes then add pecan nuts and swirl to coat nuts. Pour out onto a lined baking tray and leave for 5 minutes to harden.