Molasses Pumpkin Pie
single-crust pie shell(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
1.Line a 9-in. pie plate with the pastry. Trim to ½ in. beyond edge of plate; flute edges. Set aside.
2.In a mixing bowl, beat eggs, sugar, cinnamon, salt, ginger and nutmeg.
3.Beat in pumpkin and molasses; gradually add milk.
4.Pour into crust.
5.Cover the edges loosely with foil.
6.Bake at 425 F. for 10 minutes.
7.Remove foil. Reduce heat to 350 F. and bake 28-32 minutes longer or until knife inserted near the center comes out clean.
8.Cool on a wire rack for 2 hours.
9.Chill until serving.
10.Serve with whipped topping.