This ultra creamy pumpkin pie is full of the old-fashioned flavor of molasses, and spiced just right with cinnamon and ginger. Topped with a dollop of whipped cream, it's the perfect end to a comforting fall meal!
Table of Contents
When fall comes around with its cooler temperatures and golden leaves, the soup kettle comes out along with dessert recipes that warm the soul. If I had to describe this time of year with a flavor, it would be pumpkin pie.
Nancy Sinatra's Secret Book of Frank's Favorite Desserts
Frank Sinatra was born in Hoboken, New Jersey, and married his first wife, Nancy Barbato, in 1939 at the age of 23. He rose to fame in the 1940's as the lead singer for Tommy Dorsey and his orchestra. With his newfound popularity came fan curiosity about his likes, and in 1945 Nancy published a little-known booklet entitled Desserts Frankie Loves, a copy of which was later donated to the Hoboken Historical Museum. While perusing their collection of Sinatra memorabilia, I was lucky enough to come across this special publication containing a bit of baking instruction, a little marital advice, and 8 dessert recipes that Nancy had put together for the fans of her beloved husband. This spicy pumpkin pie and pie crust recipe were among its contents. I published another recipe from the booklet for Frank's Favorite Lemon Pie in another post.
Pie Crust Ingredients
Nancy calls this recipe "Swoony Pie Crust," which had me intrigued. What would make one swoon over pie crust? I found out when I made it! It has a perfect crispy yet crumbly consistency to it, and holds up even on the bottom, where many pie crusts get soggy. It contains only 4 simple ingredients:
- salt - enhances flavor
- all purpose flour - the base of the crust
- shortening - creates a flakey and crumbly texture
- milk - helps to tenderize and brown the crust
Important Note
The quantities listed for the crust and filling are the appropriate proportions for a shallow 9" pie pan. In 1945 (when this recipe was written), households were not baking pies in deep dish pie pans. For best results, use a shallow pie pan.
Pie Filling Ingredients
This 1945 recipe has an old fashioned molasses-forward flavor, and doesn't contain cloves or brown sugar which are often found in modern recipes and pumpkin pie spice.
- canned pumpkin - the primary ingredient of the pie
- New Orleans molasses - a light molasses with a mild and sweet flavor
- cinnamon - a slightly sweet and aromatic spice with warming properties
- ginger - a peppery spice with warming properties
- salt - enhances flavor
- egg - binds and thickens the filling
- milk - adds moisture and richness to the mixture
How to Make Pie Crust
The best thing about this pie crust is that it is so easy to make! No waiting for butter to soften -- just mix and chill!
- Begin by sifting the flour and salt together in a large mixing bowl.
- Cut the cold shortening into the dry ingredients (I use Crisco baking sticks because they're so easy to cut-to-measure) until the flour resembles small, round balls.
- Add milk one tablespoon at a time until it's moist enough to hold together and form into a disc, but not wet and sticky (approximately 3-4 tablespoons).
- Wrap disc in wax paper and refrigerate for approximately 30 minutes. After it's been in about 15 minutes, pre-heat oven to 450 degrees.
- Remove from refrigerator and set on a floured surface. Using a floured rolling pin, roll dough for a 9" pie crust approximately ⅛" thick. Set in a shallow 9" pie pan.
- Flute edges.
How to Make Spicy Pumpkin Pie Filling
To say the filling comes together quickly is an understatement! Simply add pumpkin, molasses, cinnamon, ginger, salt and egg to a mixing bowl and combine thoroughly. Then stir in milk until fully incorporated, and voila! It's ready to pour into the crust and bake on a medium-high heat of 350 degrees.
Expert Tips for Perfect Pumpkin Pie
- Sift the flour for the crust. Sifting ensures a smooth consistency to the flour while incorporating air into it for a light and fluffy texture.
- Partially bake the crust for 10 minutes before adding the pumpkin pie filling. This will set the crust and prevent it from getting soggy.
- Be sure to use plain canned pumpkin, and not pumpkin pie mix. Canned pumpkin pie mix already has seasonings in it.
- Use a light molasses for the proper flavor. I like Grandma's Original Molasses.
- Poke holes in the bottom of the pie crust prior to baking to allow the steam to vent and keep it from puffing up.
- Insert a knife in the center of the pumpkin pie to test for doneness. If it comes out clean, the pie is done baking.
- Cool completely before refrigerating, or moisture will form on top of the pie. Seal in an airtight container or with plastic wrap and store in the refrigerator for 3-4 days.
Usually when I make a new recipe, it takes a couple of tries to get the final product perfect. Not this one! I made it for first time last week, and it was so easy to make, I got perfect results the first time around!
FAQ's
Yes! Simple double the dough recipe. After milk is added and worked into dough, divide the dough in half and form two discs. Refrigerate both discs according to directions. For the pie, double the filling ingredients and divide between two pie crusts. Bake according to directions.
Definitely! Milk is a little bit richer, but the pie crust will turn out fine using water instead of milk. Nancy Sinatra listed milk or water as options for moistening the dough batter.
It's one of the healthiest pies you can eat, but that being said, it has its good and not-so-good points. On the healthy side, one serving has 2 mg iron, 5 g protein, 5 g monounsaturated fat, 3g polyunsaturated fat, 109 mg calcium, 389 mg potassium, 1000 mg fiber, 331 iu vitamin A, and .3 mg vitamin C. On the less healthy side, it contains 14 g fat, and 16 g sugar and comes in at a not too bad 272kcal. Unless you're on a very restricted diet, you shouldn't feel too guilty indulging in a slice at the holidays.
If you don't have molasses (or don't care for the taste) you can put your own spin on it by substituting an equal amount of maple syrup for the molasses. Just remember it won't be the Sinatra recipe that the amazing man himself loved!
Next time you're entertaining family and friends, put on your favorite tunes from the Chairman of the Board and serve them some of Frank Sinatra's favorite spicy pumpkin pie for dessert. This wonderfully old fashioned treat makes for great conversation at the end of a delicious meal!
Have a comment or a vintage recipe you'd like to share? We'd love to hear from you! Please rate, comment, or send me an email at [email protected].
Frank Sinatra's Favorite Spicy Pumpkin Pie Recipe
Ingredients
Pie Crust Ingredients
- 1 cup all purpose flour sifted
- ½ teaspoon salt
- ⅓ cup shortening cold
- 3 tablespoon milk cold
Pie Filling Ingredients
- 15 oz. can pumpkin
- ⅓ cup original molasses
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- ½ teaspoon salt
- 1 egg
- 1 cup milk
Instructions
Pie Crust Instructions
- Sift flour, then measure 1 cup of sifted flour, add salt, and sift again into a mixing bowl.
- Add half of the cold shortening to the bowl and cut in with a knife until it turns into small pebbles of flour. Add the remaining half of the shortening and repeat.
- Add cold milk one tablespoon at a time, lightly tossing flour with a fork (or lightly with your fingers) until dough will hold together well without being wet or sticky (roughly 3-4 tbs. milk).
- Form dough into a disc, cover with wax paper and refrigerate for at least 30 minutes.
- Preheat oven to 425 degrees F while dough is chilling.
- After dough has chilled, generously flour a flat surface and a wooden rolling pin and roll out dough to fit a shallow 9" pie pan. Gently place in pan, flute edges, and poke holes in the bottom of the dough.
- Bake pie crust at 425 degrees F for 10 minutes. Remove from oven and reduce heat to 350 degrees F. Add pie filling.
Pie Filling Instructions
- Add pumpkin, molasses, cinnamon, ginger, salt and egg to a large mixing bowl, and mix until thoroughly combined.
- Slowly stir in milk until fully incorporated into mixture. Pour into partially baked pumpkin pie shell.
- Bake at 350 degrees F for 45 minutes, or until knife inserted in the center comes out clean.
- Set on rack to cool to room temperature, about 1 hour.
- Place in an airtight container or cover with plastic wrap and chill in refrigerator for at least 4 hours before serving.
Notes
- Sift the flour for the crust. Sifting ensures a smooth consistency to the flour while incorporating air into it for a light and fluffy texture.
- Partially bake the crust for 10 minutes before adding the pumpkin pie filling. This will set the crust and prevent it from getting soggy.
- Be sure to use plain canned pumpkin, and not pumpkin pie mix. Canned pumpkin pie mix already has seasonings in it.
- Use a light molasses for the proper flavor. I like Grandma's Original Molasses.
- Poke holes in the bottom of the pie crust prior to baking to allow the steam to vent and keep it from puffing up.
- Insert a knife in the center of the pumpkin pie to test for doneness. If it comes out clean, the pie is done baking.
