Pumpkin Pie

'Tis the season for pumpkin pie. As I had never made one before, I actually made two from entirely different recipes. Both went over well, but this one was slightly preferred as it had a darker, richer color to it so the eye appeal was better.




Filling:

2 eggs slightly beaten
3/4 cup sugar
1 1/2 tsp cinnamon
1/2 tsp each nutmeg, ginger
1/4 tsp each allspice and cloves
1/2 tsp salt
1 can (1 lb) pumpkin
3 tsp molasses
2 cans (6 oz size) condensed milk
1 egg white

Preheat oven to 400 F
In large bowl combine eggs, sugar, spices, salt, pumpkin,
molasses, and condensed milk, stir with wooden spoon until smooth.

Lightly brush pie shell with egg white and fill with pie filling.

Bake 55 - 60 minutes or until tip of sharp knife inserted in center
comes out clean. Let cool on wire rack, serve garnished with whip cream if desired