Pumpkin Pie

I love pumpkin pie!!  I love it when it has the rich warm flavors of brown sugar and molasses with the holiday seasonings of cinnamon, nutmeg and ginger!  Top it with whipped cream and everything bad goes away! 

1 C. brown sugar

1 T. flour

1 tsp. cinnamon

1/8 tsp. salt

1/4 tsp. nutmeg

1/4 tsp. ginger

1 C. canned pumpkin

1 ( 15 oz.) can Evaporated milk

2 large eggs, slightly beaten

1 T. molasses

1 single pie crust, unbaked (see pie crust recipe)

Place all the ingredients in a mixing bowl, except pie crust...........

 blend well and pour into a single unbaked pie shell. 

 Place pie on a baking sheet (this will help keep any spills off  the bottom of your oven) and bake at 425 degrees for 10 minutes then turn the temp down to 350 degrees for 40-45 minutes or until the center is set.  Take out of oven and let completely cool and store in refrigerator.  A nice tool to have is a pie crust shield... slip this over the pie half way though baking and it helps to keep the crust edge from getting too dark.  Bed Bath and Beyond carries them http://www.bedbathandbeyond.com/search/search.aspx/pie-crust-shield/?sstr=pie+crust+shield&grid=20&dim=1&nty=1&  and so does Pampered Chef http://www.pamperedchef.com/ordering/prod_details.tpc?prodId=7928&words=pie%20shield or you can make your own out of aluminum foil.  I did not use one for this pie but I have used them in the past and I like the results better.

My favorite way to serve pumpkin pie is cold with a nice spoonful of whipped cream on top!

OK...this pie needs to be eaten!!

© Nancy Rappleye 2011