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A slice of Sinatra spicy pumpkin pie with a dollop of whipped cream, on a white dessert plate.

Frank Sinatra's Favorite Spicy Pumpkin Pie Recipe

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!
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Prep Time 1 hour
Cook Time 45 minutes
Course Dessert
Cuisine American
Servings 6
Calories 272 kcal

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

Recipes 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.

Nutrition

Calories: 272kcalCarbohydrates: 33gProtein: 5gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 2gCholesterol: 33mgSodium: 424mgPotassium: 389mgFiber: 1gSugar: 16gVitamin A: 331IUVitamin C: 0.3mgCalcium: 109mgIron: 2mg
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