Leftover Pie Dough?
No problem! It’s time for molasses pumpkin pie!
When we had Thanksgiving with Ruthie and Eric, Eric made the most delicious pumpkin pie filling I had ever tasted. The secret? Molasses. Not only did it deepen the rich pumpkin colour, it had an amazingly smooth texture and a richer flavour. Last week, I made enough pie dough for two pies yet only baked one. Last night we decided was the prime time to do something with the leftover dough.
Using the recipe from the Pro Bono Baker for her Molasses Pumpkin Pie I got to work on rolling out my no fail pie crust from the Rose Bakery. The only change I made to the recipe was using evaporated milk (5oz) and skim milk (3oz) to replace the 8oz of heavy cream which we were out of. I don’t think the change in milk products made too much of a difference in the overall product. If anything it was better.
I know the recipes always tell you to wait to slice your pie until it is completely cool, but we couldn’t wait. The smell was intoxicating. We waited to slice only enough time to snap a few photos of the finished product… I actually think it was even more delicious hot from the oven. The only thing we missed was some freshly made whipped cream.
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