OLD-FASHIONED PUMPKIN PIE 1963

OLD-FASHIONED PUMPKIN PIE  1963

From Billie Reid (Kroger recipe)

3/4 cup light brown sugar
2 eggs, well beaten
1  1/2 T. butter, melted
1 T. dark cooking molasses
No. 303 can pumpkin
1  1/2 t. pumpkin pie spice*
1/2 t. salt
3/4 cup evaporated milk, diluted or other rich milk
unbaked pastry 

Line 8" pie pan with unbaked pastry.  Preheat oven to 450.

Combine pumpkin, sugar and remaining ingredients in order given.

Bake in very hot oven for 10 minutes (450).

Reduce oven heat quickly (leave oven door slightly ajar) to slow oven to 325. Continue baking for 30 minutes, or until a knife inserted into center of filling comes out clean.

Cool.  Serve with whipped cream.

*may substitute:

1 t. cinnamon

1/2 t. nutmeg

1/4 t. ginger

1/4 t. cloves

PUMPKIN PECAN PIE VARIATION:

Combine 1/2 cup coarsely chopped pecans with pie filling before baking.

Just before serving, cover cooled pie with whipped cream.

Garnish with whole pecans.