It took me a while, but when this recipe finally happened, that was it. This is a very deep flavored robust pumpkin pie. If you like your pumpkin pie subtly flavored, this is not for you. The hardest part of this recipe is making sure you have all the ingredients.
| 2¼ | cups | Pumpkin, canned |
| ½ | cup | Dark Brown Sugar |
| ¼ | cup | White Sugar |
| ½ | tsp | Salt |
| 2 | tsp | Cinnamon, Ground |
| ¾ | tsp | Ginger, ground |
| ¼ | tsp | Clove, Ground |
| ¾ | cup | Molasses |
| 4 | Egg/s | |
| 1¼ | tsp | Vanilla |
| 2¼ | cups | Evaporated Milk |
| 1 | First, fit a deep 9 inch pie plate with a crust and flute the top edge. |
| 2 | Preheat the oven to 350 degrees. |
| 3 | In a large bowl, start with the pumpkin. Add to it the sugars, salt and spices. Blend well. I think a wooden spoon works best. |
| 4 | Add the eggs and mixing well after each one. Add the molasses and vanilla, and finally the evaporated milk. |
| 5 | The next step is to pour the filling into the crust, which needs to be done somewhat gingerly because this filling almost comes up to the brim of the pie plate. |
| 6 | Bake the pie for about one hour or until the middle jiggles just a teeny bit. |
| 7 |
As with many other baked desserts, when you take this out of the oven is very important. Of course you don't want it underbaked. But you also don't want it overbaked because it hurts the consistency of the final result. I guess one should tend towards overbaking rather than underbaking. Don't worry. Whatever happens, it will add to your experience and progress is assured.
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| 8 | We serve this with generous amounts of slightly sweetened whipped cream with just a hint of vanilla ... truly one of life's great treats. |