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New England Pumpkin Pie

This classic New England pumpkin pie is filled with a thick, pumpkin custard flavored with cinnamon, nutmeg, ginger, cloves, and molasses.
Prep Time15 mins
Cook Time1 hr 5 mins
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American
Keyword: pumpkin pie
Servings: 8
Calories: 135kcal
Author: Grow a Good Life



  • Preheat oven to 450˚F. Remove the pie dough from the refrigerator to let it warm for 10 minutes while you make the pie filling.
  • In a small bowl, whisk together sugar, cornstarch, cinnamon, nutmeg, ginger, salt, and cloves. Set aside.
  • In a large mixing bowl, beat the eggs with a wire whisk, or use a stand mixer with the wire whip attachment.
  • Add the pumpkin puree, milk, molasses, melted butter, vanilla, and mix to combine.
  • Gradually add the dry spice mix and stir until well combined.
  • Roll out the pie dough on a lightly floured surface to about 1/8-inch thick, and 12-inches in diameter, to fit a 9-inch pie pan.
  • Place the pie pastry into the pie plate. Fold and pleat the overhanging dough with your fingers to create a decorative edge.
  • Pour pumpkin mixture into the pie crust.
  • Bake in a 450˚F-preheated oven for 15 minutes. Then reduce the temperatures to 350˚F and bake until the custard sets, about 50 minutes longer. To test, insert a knife in the center of the pie and it should come out clean.
  • Bake for a few minutes longer if the custard sticks to the knife. The center will have a bit of a jiggle that will set up as the pie cools.
  • Let the pie cool completely on a wire rack, and then refrigerate before slicing.


Make Ahead Pumpkin Pie: You can bake the pumpkin pie 1 to 2-days ahead of time. Let the pie cool completely, wrap with plastic wrap, and store in the refrigerator until dessert time. Fix any flaws with whipped cream at serving time.
How to Freeze Pumpkin Pie: Bake the pie in a disposable aluminum pie plate. Let the pie cool completely, place on a baking sheet, and freeze until firm. Once frozen, slip the pie into a freezer bag, label, date, and freeze for up to 2 months. Defrost the pie in the refrigerator a day before serving.


Serving: 1slice | Calories: 135kcal | Carbohydrates: 19.4g | Protein: 4.2g | Fat: 5g | Saturated Fat: 2.8g | Cholesterol: 12mg | Sodium: 179mg | Fiber: 4g | Sugar: 8g