Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Muscovado Pumpkin Pie

Scott Phillips

Servings: 8-10

The flavors of this pie are inspired by Caribbean ingredients. Muscovado sugar is a rich, moist, dark brown sugar made by an artisanal process that preserves the spicy nuances of natural molasses flavor. Because of the molasses content, the sugar is not as sweet as regular dark brown sugar.  A hint of rum complements the flavor of the sugar perfectly. The sugar’s dark color gives the pie a dramatic appearance.


  • 1/2 cup whole milk
  • 1/2 cup heavy cream
  • 15-oz. can pure pumpkin
  • 1 cup packed dark muscovado sugar
  • 1/2 tsp. table salt
  • 1/4 tsp. ground allspice
  • 1/4 tsp. freshly grated nutmeg
  • 3 large eggs, at room temperature
  • 1-1/2 Tbs. dark rum
  • 1 blind-baked Basic Pie Pastry shell


  • Position a rack in the center of the oven, set a rimmed baking sheet on the rack, and heat the oven to 425°F.
  • In a medium saucepan, bring the milk and cream to a boil. Remove from the heat. Whisk in the pumpkin, muscovado sugar, salt, allspice, and nutmeg until smooth. One at a time, whisk in the eggs. Whisk in the rum. 
  • Pour the filling into the pie shell and put the pie on the hot baking sheet in the oven. Bake for 10 minutes and then reduce the oven temperature to 350°F.  Bake until the center of the pie no longer wobbles when the pan is nudged (a slight jiggle is fine), 40 to 50 minutes more. Transfer the pie to a rack and let it cool completely before serving.

Serve with lightly sweetened whipped cream.


Rate or Review

Reviews (3 reviews)

  • prulleke | 10/19/2013

    Made this several times last Thanksgiving season and can't wait to make it again. It has been a huge success with all my friends who have tasted it. Thank you for continually coming up with great recipes. Love your magazine!

  • Acadiagrl | 12/11/2010

    Outstanding. You can taste the pumpkin rather than just spices, and the texture is creamy and rich, crust is fabulous. I've always been ambivalent about pumpkin pie, but this has made me a convert. I used homemade pumpkin puree.

  • Sandruschka | 11/24/2009

    Wonderful recipe with rich and spicy taste. Even those who dislike pumpkin pie will adore this pie. Serve with freshly whipped cream.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial