Pumpkin Pie

(makes enough for two pies, or one nice big deep dish pie)

Ingredients:
3 eggs, slightly beaten
1 lb. can (2 cups) pumpkin (plain pumpkin)
2/3 cup sugar
1/2 tsp. salt
1 1/4 tsp. cinnamon
3/4 tsp. ginger
1/4 tsp. cloves
1/4 tsp. nutmeg
1 1/3 cup evaporated milk
1/4 cup molasses
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Preheat oven to 375 degrees.

Roll out pie crust.  You only need a bottom crust, you can make pretty decorations with remaining crust.

In a large mixing bowl combine eggs and pumpkin.  Add sugar, salt and spices to pumpkin mixture.  Stir in evaporated milk.  Add molasses and blend.  Pour into pie crust.

Bake 40-45 minutes or until knife inserted 2 inches from the edge comes out clean.  Cool and garnish with whipped cream.

Notes:  I like to make pretty cut outs with the extra pie dough to cover the cracks in the pie after it cools. Just bake them separately and put on the cooled pie over the cracks.  Enjoy!