No Fault Pumpkin Pie Recipe

Settle the great pumpkin pie debate! This recipe, adapted from the Moosewood Cookbook, delivers a nostalgic 'punkin' pie flavor reminiscent of childhood memories. A touch of molasses creates the authentic taste that sets it apart. Whether you're a traditionalist or prefer a unique twist, this easy-to-follow recipe guarantees a perfectly set, delicious pie every time. Try it with a scoop of vanilla ice cream for the ultimate autumnal treat!

Prep Time 20 mins
Cook Time 70 mins
Calories 219.8 kcal
Protein 13g
Rating 3.3 (3 Reviews)
No Fault Pumpkin Pie 13

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for No Fault Pumpkin Pie

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How to Make No Fault Pumpkin Pie

  1. Preheat oven to 450°F (232°C).
  2. In a large bowl, whisk together the pumpkin puree, sugar, eggs, spices, molasses, and salt until smooth and well combined.
  3. Pour the filling into your prepared whole wheat pie crust.
  4. Bake for 10 minutes at 450°F (232°C).
  5. Reduce oven temperature to 350°F (177°C) and continue baking for 40-50 minutes, or until a knife inserted near the center comes out clean. The pie should be set and slightly puffed.
  6. Let the pie cool completely on a wire rack before serving. This allows the filling to set properly.
  7. **Variation:** For a delightful pumpkin pudding, skip the pie crust! Pour the filling into a buttered baking dish, bake as directed, and serve warm with vanilla ice cream or whipped cream.

Nutrition Information (Approximate per serving)

Sodium

15 g

Sugar

118g

Fat

13g

Carbs

12g