Pumpkin pie recipe rak Fall

Found at: republic.circumlunar.space:70/~rak/phlog/2019-11-09-Pumpkin-pie-recipe.txt

2019-11-09: Pumpkin pie recipe                              rak

Fall is upon us and I've been enjoying fall foods. A few weeks
ago I celebrated a (belated) Canadian Thanksgiving with friends
and they told me that my pumpkin pie was "perfectly spiced".
I've carried this recipe around with me on a small pink post-it
for five or six years now, and I am afraid that I will lose it
if I do not write it down. Hopefully some of you will also find
this recipe useful. I do not remember from which sources I
cobbled together this recipe, so I unfortunately can't give
credit where credit is due.

RAK's Pumpkin Pie


  3 cups canned pumpkin purée (or two 15oz cans)
1/2 cup  orange juice
1/2 cup  heavy cream
1/4 cup  blackstrap molasses
1/4 cup  sugar
  1 tsp  ground nutmeg
  2 tsp  cinnammon
7/4 tsp  dried ginger
3/4 tsp  ground clove
3/4 tsp  allspice
  4 eggs
  2 pie shells


1. Blend everything until smooth (except the pie shells!).

2. Divide evenly between the two unbaked pie shells.

3. Bake until done.


Step three is the tricky bit: my post-it only lists the
ingredients for the pie, but not how to bake it! A few weeks ago
I baked it in a preheated 400°F oven until done (about 45

I've been reading up on the topic. One recommendation I found is
to blind bake the crust before filling it, and then to bake the
filled pie at 325°F until the internal temperature reaches 175°F
(about 45 minutes).

If you have thoughts on pumpkin pie baking, I'd be happy to hear