Ingredients
Dough for single-crust pie2 large eggs1/2 cup sugar1 teaspoon ground cinnamon1/2 teaspoon salt1/2 teaspoon ground ginger1/2 teaspoon ground nutmeg1 can (15 ounces) pumpkin3 tablespoons molasses3/4 cup evaporated milkWhipped topping
Preparation
On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond edge of plate; flute edge. Set aside.
In a large bowl, beat the eggs, sugar, cinnamon, salt, ginger and nutmeg. Beat in pumpkin and molasses; gradually add milk. Pour into crust. Cover edge loosely with foil.
Bake at 425° for 10 minutes. Remove foil. Reduce heat 350°; bake 28-32 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack for 2 hours. Chill until ready to serve. Serve with whipped topping. Refrigerate leftovers.
