by volume by weight
1 can pumpkin puree (15oz) 420 grams pumpkin puree
1 tablespoon cornstarch 27 grams cornstarch
1/2 teaspoon cinnamon 3 grams cinnamon
1/4 teaspoon ginger 2 grams ginger
1/2 teaspoon nutmeg 2 grams nutmeg
1/2 teaspoon salt 2 grams salt
1½ teaspoons melted butter 7 grams melted butter
1½ cups half and half 360 grams half and half
1 cup sugar 198 grams sugar
2 tablespoons molasses 30 grams molasses
2 large eggs 136 grams egg
9″ unbaked pie shell
Heat oven to 350F. Combine all of the dry ingredients and whisk together to combine. Add to the pumpkin puree and mix until incorporated. Stir in the melted butter and molasses. Add the eggs and mix until thoroughly combined. Finally, stir in the half and half just to incorporate. Put the filling in a large measuring cup or pitcher to make it easy to pour.
Place the unbaked pie shell on a baking sheet and in the oven. Pour the filling into the pie shell and bake for 50 minutes. The pie should just be set in the middle. If this happens a bit sooner than 50 minutes, take the pie out of the oven. Overbaking will cause a crack to form in the middle of the pie. If it takes a few minutes longer, that’s ok too. Just make sure the pie comes out of the oven as soon as it’s set in the middle.