Colonial Pumpkin Pie

So, what makes a pumpkin pie a colonial pumpkin pie? I have no idea!

I do know that this is an old recipe. Maybe that is what makes it a colonial pumpkin pie… I got this recipe from my mom’s recipe book.

I did make some changes. This recipe called for fresh pumpkin; I used organic canned pumpkin. It also called for a homemade pumpkin pie shell; I used a frozen pre-made pie crust. I do plan on tackling that pie crust and sharing. So stay tuned for that…

I usually make a pumpkin pie per the directions on the back of a can. And I always loved it. So, I wondered how this could be any better…

Oh man. It was on a different level. This colonial pumpkin pie was rich and delicious. You must put this on your menu for Thanksgiving Day. I did happen to whip up some homemade cinnamon whipped cream and spread it all over the top of the pie. That is a must as well!

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Colonial Pumpkin Pie


  • 1 and 1/2 cups of canned pumpkin(I used Trader Joe’s Organic Pumpkin)
  • 1 cup of brown sugar, lightly packed
  • 1/2 teaspoon of salt
  • 1 teaspoon of cinnamon
  • 1 teaspoon of ginger
  • 1/8 teaspoon of all spice
  • 2 tablespoons of molasses
  • 3 eggs, lightly beaten
  • 1 cup of evaporated milk


  1. Pre-heat oven to 350.
  2. In a large bowl mix the pumpkin, brown sugar, salt, cinnamon, ginger, all spice, and molasses together.
  3. Mix the eggs in with the other ingredients.
  4. Slowly pour in the evaporated milk. Whisk until all the ingredients are mixed well.
  5. Pour mixture slowly into your pie crust.  Place on a baking sheet in case any pie mix spills over.
  6. Cover the edges of the pie crust with a pie crust shield or aluminum(Remove after 30 minutes)
  7. Bake for 40-50 minute or until done.
  8. Cool completely and refrigerate until ready to serve.
  9. Spread a thick layer of cinnamon whipped cream over the top and dig in!

If you love this recipe you must try these…

Strawberry Apple Pie🍓🍏🥧

Sweet Cherry 🍒 Pie 🥧

Dump Cake

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