Molasses Pumpkin Pie
* Pastry for single-crust pie (9 in.)
* 2 eggs
* 1/2 cup sugar
* 1 t ground cinnamon
* 1/2 t salt
* 1/2 t ground ginger
* 1/2 t ground nutmeg
* 1 3/4 cups canned or cooked pumpkin
* 3 T molasses
* 3/4 cup evaporated milk
* Whipped topping
Line a 9-in. pie plate with the pastry.
Trim to ½ in. beyond edge of plate; flute
edges. Set aside.
In a mixing bowl, beat eggs, sugar,
cinnamon, salt, ginger and nutmeg.
Beat in pumpkin and molasses;
gradually add milk.
Pour into crust.
Cover the edges loosely with foil.
Bake at 425 F. for 10 minutes.
Remove foil. Reduce heat to 350 F. and
bake 28-32 minutes longer or until knife
inserted near the center comes out clean.
Cool on a wire rack for 2 hours.
Chill until serving.
Serve with whipped topping.
Hugs
Melanie
[Non-text portions of this message have been removed]
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