Happy Thanksgiving! 1796 Pompkin Pie

This is a viral recipe I saw and then searched out on YouTube. I was really excited to try it but, spoiler alert, the molasses is a bit overpowering so I may reduce that next time and see how it is. I’ll put a quick summary here but also include the YouTube link below. Also, this recipe makes enough filling for at least 2 if not 3 or 4 pies so I would reduce that accordingly as well.

Pie Filling:
4 eggs, well beaten.
Add…
2 Cups/16 oz. Pumpkin
1/2 Cup Molasses
2 tsp Powdered Ginger
1 1/2 tsp Allspice
1 L/qt whole milk (I used Coconut milk)
Mix and pour into pre-baked pie shell/crust.
Bake at 350 F/175 C for 75-80 min until there’s only a slight wobble in the middle.
To prevent cracking, cool slowly by turning off the oven and leaving the door cracked.

Again, I would cut this recipe in half and then also reduce the molasses. Also, I would invest in a pie shield because you definitely want to keep the crust edges covered so they don’t end up as dark as this pic. Enjoy! Here’s the source I used:

https://youtu.be/7aOXL5geLic?feature=shared