A delightful twist on the classic pumpkin pie, featuring a creamy texture and enhanced spice blend.
Preheat your oven to 450°F and place a baking sheet inside to heat.
Preheating the baking sheet helps the pie crust bake evenly and prevents sogginess.
In a large mixing bowl, combine the brown sugar, sugar, flour, salt, cinnamon, nutmeg, and ginger. Mix well to blend.
Mixing the dry ingredients thoroughly ensures an even distribution of flavors.
Add the pumpkin puree, molasses, eggs, and heavy cream to the bowl. Whisk until smooth and well combined.
Whisk gently to avoid incorporating too much air, which can cause cracks during baking.
Pour the filling mixture into the frozen pie crust, spreading it evenly.
Using a frozen crust helps maintain its shape during baking.
Place the pie on the preheated baking sheet in the oven. Bake for 10 minutes.
Baking at a high temperature initially helps set the crust.
Reduce the oven temperature to 325°F and continue baking until the edges puff up and the center is just set, about 40 minutes.
Check for doneness by gently shaking the pie; the center should jiggle slightly.
Remove the pie from the oven and let it cool completely on a wire rack.
Cooling the pie allows the filling to set properly for clean slices.
Serve the pie at room temperature, optionally garnished with whipped cream or a sprinkle of cinnamon.
Adding a garnish enhances the presentation and flavor of the pie.
