pumpkin pie cream cheese molasses

Ah, pumpkin pie! It’s a staple at Thanksgiving, a must-have in the fall, and honestly, a slice of pure nostalgia. But if you’ve ever thought, “This could use a little something extra”, then you’re in for a treat! Imagine a velvety smooth cream cheese swirl nestled inside a rich, molasses-kissed pumpkin filling—all sitting atop a buttery, flaky crust. Sounds good, right?

Pumpkin pie is already amazing, but adding cream cheese and molasses takes it to a whole new level. The tangy, slightly sweet cream cheese balances the deep, almost smoky notes of molasses, making each bite pure perfection. And let’s be real—desserts should never be boring.

Moreover, this isn’t just any pumpkin pie—it’s the one that’ll have your family fighting over the last slice. Furthermore, it’s ridiculously easy to make, and I promise, you don’t need to be a pastry chef to pull this off.

Before we jump into the recipe, let’s take a little trip down memory lane and see where this classic dessert comes from and how it has evolved over time. (Spoiler: It’s got quite the history!)

History and Origin of Pumpkin Pie with Cream Cheese and Molasses

Ever wondered where pumpkin pie came from? Spoiler alert: It didn’t just magically appear on Thanksgiving tables!

The Early Days of Pumpkin Pie

Pumpkins have been around for over 7,500 years (talk about a throwback!), with Native Americans using them as a staple in their diet. But pie? That was still a distant dream. Early settlers in the 1600s did try stuffing pumpkins with milk, honey, and spices, then roasting them over open flames. While that sounds rustic and charming, it probably wasn’t winning any dessert awards.

Then came the Europeans, bringing their love for pastry crusts, and boom—pumpkin pie as we know it started to take shape. By the 1800s, cookbooks were featuring pumpkin pie recipes similar to what we bake today.

When Cream Cheese and Molasses Entered the Chat

Fast forward a bit, and cream cheese and molasses made their grand entrance. Cream cheese became a household favorite in the early 1900s, thanks to its smooth texture and mild tang. It wasn’t long before home bakers started swirling it into pies and cheesecakes, because, let’s be honest—cream cheese makes everything better.

And then there’s molasses, the dark, rich syrup made from sugarcane or beets. Back in colonial America, molasses was a go-to sweetener since refined sugar was a luxury. It stuck around for good reason—it’s got this deep, caramelized sweetness that pairs beautifully with pumpkin spice.

Now, combining all three—pumpkin, cream cheese, and molasses—creates a next-level dessert that’s equal parts creamy, spicy, and decadent. This twist on the classic recipe has gained popularity over the years, especially among bakers looking to add a little oomph to their holiday pies.

Ingredients and Equipment Needed to Make Pumpkin Pie with Cream Cheese and Molasses

Now, let’s talk about what you’ll need to whip up this heavenly pumpkin pie. The best part? You might already have most of these ingredients in your kitchen!

Ingredients

Equipment Needed

• Mixing bowls
• Electric mixer (or a good ol’ whisk and elbow grease)
• 9-inch pie pan
• Spatula
• Measuring cups and spoons
• Baking sheet (to catch any drips)
• Cooling rack

Pro Tip: If you’re out of pumpkin pie spice, don’t rush to the store! Just mix 1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, and a pinch of cloves—boom, instant homemade blend!

Step-by-Step Recipe: Pumpkin Pie with Cream Cheese and Molasses

Now that we’ve covered the history, ingredients, and equipment, it’s time for the real fun—baking! This step-by-step guide will help you create the most delicious pumpkin pie with cream cheese and molasses. If you follow these steps, you’ll get a perfectly spiced, creamy, and rich dessert that’ll make everyone ask for seconds (or thirds).

Step 1: Preparing the Pie Crust

Making It from Scratch (Optional)

If you’re feeling ambitious, homemade pie crust adds a wonderful buttery flavor to this pie. Here’s how to make one from scratch:

1. In a large bowl, mix 1 ¼ cups all-purpose flour, ½ teaspoon salt, and ½ cup cold butter (cubed).
2. Use a pastry cutter (or your hands) to mix until the mixture looks like coarse crumbs.
3. Slowly add 3-4 tablespoons ice water, one tablespoon at a time, until the dough starts coming together.
4. Shape the dough into a ball, wrap it in plastic wrap, and chill for at least 30 minutes before rolling it out.

If making crust isn’t your thing, don’t worry! Store-bought pie crust works just fine.

Rolling Out and Prepping the Crust

1. If using homemade dough, roll it out on a lightly floured surface until it’s about 12 inches in diameter.
2. Gently transfer it into a 9-inch pie pan, pressing it into the bottom and sides.
3. Trim any excess dough hanging over the edge and crimp the edges for a classic look.
4. Poke a few holes in the bottom of the crust with a fork—this helps prevent bubbling.
5. Pre-bake (blind bake) at 375°F for 10 minutes if using a traditional crust. No need for this step if using a graham cracker or cookie crust!

Step 2: Making the Cream Cheese Layer

Here’s where things get really good. That luscious cream cheese swirl adds the perfect contrast to the deep molasses pumpkin filling.

1. In a bowl, beat 8 oz of softened cream cheese until smooth.
2. Add ¼ cup sugar, 1 egg, and ½ teaspoon vanilla extract. Mix until creamy and lump-free.
3. Set aside—this layer will be added to the pie before the pumpkin filling.

Step 3: Mixing the Pumpkin-Molasses Filling

This is where the magic happens—pumpkin puree, warm spices, and molasses come together to create the heart of this dessert.

1. In a large bowl, whisk together:
   • 1 can (15 oz) pumpkin puree
   • ½ cup heavy cream
   • ¼ cup molasses
   • ½ cup granulated sugar
   • ¼ cup brown sugar
2. Next, add 2 eggs, one at a time, whisking well after each addition.
3. Stir in 1 ½ teaspoons pumpkin pie spice and 1 teaspoon vanilla extract.
4. Mix until smooth and well combined—this should look thick and velvety!

Step 4: Assembling the Pie

Now for the fun part—layering everything together.

1. Pour the cream cheese mixture into the prepped crust, spreading it out evenly with a spatula.
2. Slowly pour the pumpkin-molasses filling on top. If you want a marbled look, use a butter knife to gently swirl the two layers together.
3. Tap the pie pan lightly on the counter to release any air bubbles.

Step 5: Baking the Pie

1. Preheat your oven to 350°F (175°C).
2. Place the pie on the middle rack and bake for 50-55 minutes.
3. Check for doneness by inserting a knife or toothpick about 2 inches from the center—it should come out mostly clean. The center may still be slightly wobbly, but that’s okay! It will firm up as it cools.
4. If the crust starts browning too quickly, cover the edges with foil halfway through baking.

Step 6: Cooling and Setting

Patience is key! Let’s get this pie to the perfect texture.

1. Cool the pie at room temperature for at least 2 hours before slicing. This helps the filling set properly.
2. To achieve the perfect texture, let the pie chill in the refrigerator for at least four hours, but if you have the time, overnight is even better for a firmer, creamier consistency.
3. When ready to serve, let it sit at room temperature for 15-20 minutes before slicing.

Step 7: Serving and Toppings

This pie is already fantastic on its own, but if you’re feeling extra, here are some ways to dress it up:

• Whipped Cream: A dollop of homemade whipped cream with a sprinkle of cinnamon? Yes, please!
• Crushed Nuts: A handful of toasted pecans or walnuts adds a nice crunch.
• Drizzle of Extra Molasses: For an even richer flavor, drizzle a little molasses over each slice before serving.
• A Scoop of Vanilla Ice Cream: Because, well… why not?

Final Thoughts

And there you have it—your very own homemade Pumpkin Pie with Cream Cheese and Molasses! The blend of tangy cream cheese, rich molasses, and warm pumpkin spices creates a dessert that’s cozy, creamy, and downright irresistible.

Honestly, once you take that first bite, you’ll wonder why you ever made plain pumpkin pie in the first place. Happy baking! 🎃🥧

Variations and Enhancements to Pumpkin Pie with Cream Cheese and Molasses

So, you’ve mastered the classic version of this pumpkin pie with cream cheese and molasses, and now you’re ready to take it up a notch. The good news? There are tons of ways to tweak this recipe to match your taste, dietary preferences, or even just to impress your guests. Below are a few fun variations and some tips for making sure your pie turns out perfect every time.

Fun Ways to Customize Your Pie

Adding a Flavor Twist

• Bourbon Vanilla – If you want to give this pie a bit of extra warmth, add 1 tablespoon of bourbon along with the vanilla extract. It adds depth without overpowering the pumpkin flavor.
• Espresso Kick – Mixing 1 teaspoon of instant espresso powder into the pumpkin filling makes the flavors richer and slightly bolder.
• Chocolate Swirl – Melt ¼ cup of dark chocolate chips and swirl them into the cream cheese layer for an indulgent chocolate-pumpkin combo.

Alternative Crust Options

• Gingersnap Crust – Swap out the traditional crust for a crumbly gingersnap cookie crust for extra spice and crunch.
• Molasses Cookie Crust – If you’re a true molasses lover, try crushing molasses cookies and using them as the base instead of a pie crust.

Dietary-Friendly Adjustments

• Gluten-Free Version – Simply use a gluten-free pie crust or make a crust with almond flour and melted butter.
• Dairy-Free Option – Substitute vegan cream cheese and coconut cream for a completely dairy-free experience.

Tips for a Foolproof Pie

Even the best bakers hit a few roadblocks. Here’s how to solve common problems before they ruin your masterpiece.

How to Prevent a Soggy Bottom

Nobody likes a mushy crust! To avoid this:

• Blind bake the crust before adding the filling.
• Brush the crust with egg wash and bake for 5 extra minutes before adding the filling. This creates a barrier against moisture.

What to Do if the Center is Too Soft

Pumpkin pies naturally have a little jiggle when they come out of the oven, but if yours is way too wobbly, here’s what to do:

• If it looks underbaked after the recommended time, bake for an extra 5-10 minutes, checking every couple of minutes.
• Let the pie cool completely—it will firm up as it sets!

Avoiding Cracks on the Surface

That perfect, smooth pie top is possible! However, cracks can happen if the pie is overbaked.

• Don’t overmix the filling—too much air can cause cracks when it bakes.
• Cool the pie slowly by letting it sit in a slightly cracked oven for 10-15 minutes before transferring to a cooling rack.

Serving and Garnishing Ideas for the Perfect Pumpkin Pie

Now that you’ve baked the most mouthwatering pumpkin pie with cream cheese and molasses, let’s talk about how to serve it like a pro. Presentation matters! Whether you’re dressing it up for a fancy holiday dinner or just enjoying a cozy slice with coffee, these ideas will take your pie to the next level.

The Best Toppings for Pumpkin Pie

Classic Toppings

• Whipped Cream – You can’t go wrong with a dollop of freshly whipped cream. A sprinkle of cinnamon or nutmeg on top makes it even better!
• Powdered Sugar Dusting – For an effortless yet elegant touch, lightly dust the pie with powdered sugar right before serving.
• Crushed Candied Pecans – These add a sweet crunch and a bit of Southern charm.

Drizzles and Extra Flavor

• Molasses Drizzle – A warm, thin stream of molasses over each slice adds a deep, rich sweetness.
• Caramel Sauce – If you want to go all out, a drizzle of caramel sauce pairs perfectly with the warm spices.
• Chocolate Ganache – Because chocolate makes everything better!

Perfect Pairings for Pumpkin Pie

Pairing your pie with the right side dish or drink can turn a delicious dessert into an unforgettable experience.

Beverage Pairings

• Hot Spiced Apple Cider – The cinnamon and apple flavors complement the pumpkin spices beautifully.
• Pumpkin Spice Latte – Yes, we’re going full fall mode here!
• Maple Bourbon Old Fashioned – A grown-up treat that enhances the molasses notes in the pie.

Side Pairings

• Cinnamon Roasted Nuts – A simple yet flavorful side that adds texture.
• Vanilla Bean Ice Cream – Creamy, cold, and the perfect contrast to warm pumpkin pie.
• Cranberry Sauce – The tartness of cranberries balances out the richness of the pie.

A Perfect Match: Pumpkin Pie & More Desserts

A delicious dessert is always better when paired with something equally tasty. If you’re looking for the perfect side treat to complement your pumpkin pie with cream cheese and molasses, try serving it with Air Fryer Peanut Butter Cookies. The nutty sweetness of these cookies balances beautifully with the deep, rich flavors of molasses in the pie.

If you prefer something lighter, a fruit-infused side like Cottage Cheese with Fruit offers a refreshing contrast to the warm, spiced notes of the pie.

Final Thoughts

And there you have it! Whether you’re serving this pie for a special occasion or just treating yourself (because why not?), these little touches will make your pumpkin pie with cream cheese and molasses unforgettable.

FAQs and Additional Insights on pumpkin pie cream cheese molasses

At this point, you’re basically a pumpkin pie with cream cheese and molasses expert! But before we wrap things up, let’s tackle some of the most common questions people have about this delicious dessert. Plus, I’ll share some healthier alternatives, dietary considerations, and beverage pairings to make this pie work for everyone at your table.

Frequently Asked Questions

How Do You Dress Up a Pumpkin Pie?

Want to make your pie look next-level? Here are a few simple but eye-catching ideas:

• Whipped Cream Swirls – Pipe fresh whipped cream around the edges for a bakery-style look.
• Caramelized Pecans – Arrange them in a circular pattern on top for a crunchy, sweet contrast.
• Cinnamon Sugar Dusting – Lightly sprinkle cinnamon and powdered sugar over the top before serving.

Do You Need to Refrigerate Pumpkin Pie?

Absolutely! Since this pie contains cream cheese and eggs, it needs to be stored in the fridge. Let it cool completely at room temperature first, then cover it with plastic wrap and refrigerate.

How to Cool Pumpkin Pie Properly After Baking?

• Step 1: Remove it from the oven and let it sit on a cooling rack for 2 hours.
• Step 2: Once it reaches room temperature, cover it loosely with foil and move it to the fridge.
• Step 3: Chill for at least 4 hours before slicing.

How to Store and Reheat Pumpkin Pie with Cream Cheese and Molasses

If you have leftovers (lucky you!), here’s how to store and reheat them:

• To Store: Keep in an airtight container in the fridge for up to 4 days.
• To Freeze: Individually wrap each slice of pie tightly in plastic wrap, then store them in a freezer-safe bag or container. They can be kept frozen for up to two months.
• To Reheat:
  • For a warm slice, microwave for 15-20 seconds.
  • For a crisp crust, reheat in a 300°F oven for 10 minutes.

Healthier Alternatives and Dietary Considerations

If you want to enjoy this pie while keeping things a bit lighter, or if you have dietary restrictions, here are some simple swaps.

Gluten-Free Adjustments

• Use a gluten-free pie crust or make your own using almond flour, oats, and melted butter.
• Check your spices and molasses labels to ensure they are gluten-free.

Dairy-Free & Vegan Options

• Replace cream cheese with dairy-free cream cheese or full-fat coconut cream.
• Swap heavy cream with coconut cream or almond milk.
• Use flax eggs (1 tablespoon flaxseed + 3 tablespoons water) instead of eggs.

Lower-Sugar Version

• Reduce the granulated sugar by half and use pure maple syrup instead.
• Use a nut-based crust instead of a traditional crust to cut carbs.

Even with these changes, you’ll still get that rich, spiced pumpkin flavor with the creamy swirl of goodness!

Pairing Beverages with Pumpkin Pie

A slice of pumpkin pie with cream cheese and molasses is amazing on its own, but the right drink can make it even better. Here are a few perfect pairings.

Hot Drinks

• Chai Latte – The warm spices complement the molasses beautifully.
• Maple Cinnamon Coffee – A dash of maple syrup and cinnamon in your coffee? Yes, please!
• Warm Spiced Apple Cider – A cozy, non-caffeinated option.

Cold Drinks

• Vanilla Almond Milk – A smooth, nutty contrast to the pie’s deep flavors.
• Pumpkin Cold Brew – If you’re all about pumpkin season, this is a no-brainer.
• Sparkling Apple Cider – A little bubbly makes everything more festive!

Conclusion – A Pumpkin Pie You’ll Crave All Year

So, there you have it—the ultimate pumpkin pie with cream cheese and molasses! From its deep, caramel-like sweetness to its velvety cream cheese swirl, this pie is a total showstopper. Whether you’re baking for the holidays, a special gathering, or just because (let’s be real, who needs an excuse for pie?), this recipe is bound to become a favorite.

And don’t be afraid to get creative! Whether you try a gingersnap crust, add a chocolate drizzle, or serve it with chai lattes, this pie is versatile enough to fit any occasion.

If you loved this pumpkin pie with cream cheese and molasses, why stop here? There are so many incredible fall and holiday treats to explore. For a creamy, citrusy twist, try this lemon cream cheese dump cake—it’s rich, tangy, and effortlessly easy. Or, if you’re a fan of warm, comforting flavors, you’ll love sweet potato cornbread, which makes the perfect pairing for fall gatherings. Whatever you choose, your holiday table just got a whole lot sweeter!

Happy baking, and don’t forget to grab that extra slice before it’s gone! 🎃🥧

Pumpkin Pie with Cream Cheese and Molasses

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• Author: Jeremy
• Total Time: 1 hour 15 minutes
• Yield: 8 slices 1x
• Diet: Vegetarian

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Description

A rich, creamy pumpkin pie with a velvety cream cheese swirl and a deep molasses flavor. This twist on the classic pumpkin pie is perfect for fall gatherings or holiday dinners. It’s easy to make, delicious, and sure to impress your guests!

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Ingredients

Scale 1x2x3x

• For the Crust:
  • 1 pre-made pie crust (or homemade)
• For the Cream Cheese Layer:
  • 8 oz cream cheese, softened
  • ¼ cup sugar
  • 1 egg
  • ½ tsp vanilla extract
• For the Pumpkin Filling:
  • 1 can (15 oz) pumpkin puree
  • ½ cup heavy cream
  • ¼ cup molasses
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • 2 eggs
  • 1 ½ tsp pumpkin pie spice
  • 1 tsp vanilla extract

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Instructions

• Preheat the Oven: Preheat your oven to 350°F (175°C).
• Prepare the Crust: If making a homemade crust, roll it out, press into a 9-inch pie pan, and blind bake at 375°F for 10 minutes. If using pre-made, place it in the pan and set aside.
• Make the Cream Cheese Layer: In a bowl, beat cream cheese until smooth. Add sugar, egg, and vanilla extract. Mix until creamy and lump-free. Set aside.
• Prepare the Pumpkin Filling: In another bowl, whisk together pumpkin puree, heavy cream, molasses, granulated sugar, brown sugar, eggs, pumpkin pie spice, and vanilla extract until smooth and well combined.
• Assemble the Pie: Pour the cream cheese mixture into the pie crust and spread evenly. Pour the pumpkin filling on top. For a marbled effect, swirl the layers with a butter knife.
• Bake: Bake the pie for 50–55 minutes. Check for doneness by inserting a toothpick or knife near the center—it should come out mostly clean.
• Cool: Let the pie cool at room temperature for 2 hours, then refrigerate for at least 4 hours or overnight.

Notes

• Storage: Store leftovers in the fridge for up to 4 days, or freeze slices for up to 2 months.
• Reheating: Reheat slices in the oven at 300°F for 10 minutes or microwave for 15–20 seconds for a warm treat.
• Pro Tip: For a gingersnap crust, crush cookies, mix with melted butter, and press into the pan instead of using a traditional crust.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Calories: 275
• Sugar: 18g
• Sodium: 220mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 85mg

Keywords: pumpkin pie, pumpkin pie with cream cheese and molasses, molasses dessert, fall desserts, cream cheese recipes