Pumpkin pie
For two pies:
1 large can pumpkin
1 1/2 cups sugar
4 eggs for 8-inch pies, 6 eggs for 9-inch pies
1 tablespoon cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp nutmeg
1/2 tsp allspice
(or you can just use 1 tablespoon of cinnamon and 2 tsp of pumpkin pie spice)
2 cups whole milk or half-and-half
2 tablespoons molasses
Mix sugar and eggs, add pumpkin and spices. Let sit for a while.
Add milk, mix thoroughly.
Pour into pastry shells.
They will be very full.
Carefully place decorative dough cutouts on the top of the mixture, if desired. Use the simple maple-leaf template at the bottom of this page, if you want, or look online for autumn leaf clipart.
Bake at 425° for 15 minutes, then reduce heat to 325°, and bake 1 hour or more.
Pie is done when a clean knife is inserted into center, and comes out with no filling sticking to it.
Sprinkle with sugar right out of the oven.
Tastes better if cooked a day ahead of time.
Katie Kendrick, Thanksgiving 2008
