PUMPKIN PIE

PUMPKIN PIE 1 rolled refrigerated unbaked pie crust (or homemade pie shell) 1 (16-ounce) can pumpkin 1/2 cup sugar 1 tablespoon molasses 1 1/2 teaspoons pumpkin pie spice 2 eggs, beaten 3/4 cup half-and-half, light cream, or evaporated milk 1/4 cup Meyer's dark rum (optional)

Preheat oven to 375°F. Line a large pie pan with pastry.

In a large bowl, stir together pumpkin, sugar, and pumpkin pie spice. Add eggs; beat with a fork. Gradually stir in half-and-half.

Note: To avoid whipping in air, do not beat mixture with an electric mixer.

Place the pie pan on a level oven rack. Pour filling into pastry shell. Shield edge of the pie crust with aluminum foil.

Bake for 25 minutes before removing foil. Bake for another 20 to 25 minutes or until a knife inserted in the center comes out clean.

Remove from oven and allow to cool on a wire rack for at least one hour. Cover and refrigerate when cool.

Makes 8 servings.

To make rum flavored whipped cream, beat 1 pint of cold whipping cream and gradually several tablespoons of confectioners sugar and a spoon of rum (or vanilla may be used but just a few drops). Use as a topping for pumpkin pie.

To make pumpkin pie spice, combine 1/4 tsp. powdered ginger, 1/2 tsp. cinnamon, 1/4 tsp. cloves and/or allspice and a 1/4 tsp. of nutmeg or mace. Store bought pumpkin pie spice may also be used.

Servings: 8

#pumpkin #pie