- 1 sugar pie pumpkin or 1 (15-ounce) can pumpkin puree
- 1 prepared pie shell
- 2 slightly beaten eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 2 tablespoons molasses
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon allspice
- 1/8 teaspoon clove
- 1 teaspoon vanilla extract
- 1/4 cup crushed toffee
Preheat oven 350° F.
Wash pumpkin and cut it in half. Place on a baking sheet, cut side down, and roast for about 45 minutes, depending on size, until it is very tender when poked with a fork. Allow to cool slightly; remove the seeds and strings. Scrape pulp from shell and put it through a ricer, food processor or blender. (You may do this up to 2 days in advance and refrigerate.)
Line a 9-inch pie pan with pie dough.
Preheat oven to 425° F.
Measure 2 cups pumpkin puree into a large mixing bowl. Beat in eggs until no streaks of white or yolk remain. Stir in sour cream and cream until thoroughly mixed, then beat in molasses. Blend in sugar, salt, cinnamon, ginger, allspice and vanilla. Fold in toffee pieces.
Pour custard into pie shell and bake for 15 minutes. Reduce heat to 350° F and bake an additional 45 minutes, until a knife inserted into the center comes out clean.
Note: Some pumpkins may be a bit watery. If you find this to be the case, spread the puree out on a sheet pan and place in a 300° F oven for 20 minutes, stirring occasionally. Allow to cool before proceeding.
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