Pumpkin Pie

This is a great recipe from "It's Just Food" There are few foods in the world more closely associated with holiday celebrations than pumpkin pie. During the winter you can find them in every grocery store and supermarket, but if you�re having people over, wouldn�t you prefer to have your house smelling heavenly? And if you�re going somewhere, wouldn�t you rather bring a pie you baked yourself? Luckily, pumpkin pie is one of the fastest and easiest kinds to make from scratch. So If you�re really ambitious, you could cut your trimmed scraps of pastry into tiny leaves, with �veins� made gently with the tip of a sharp knife, bake them separately on a cookie sheet and then lay them on top of the baked pie. Some people are under the misconception that fresh pumpkin is better than canned for making pie � it isn�t. Using canned pumpkin purée is infinitely easier, and it contains 20 times the beta carotene of fresh pumpkin! For a maple-pumpkin pie, replace the sugar with ¾ cup pure maple syrup, which is sweeter than sugar so you don�t need to use quite as much.

• Ready In: 1 hr 15 mins
• Serves: 6-8
• Yields: 1 pie

Ingredients

• 1  pie crust
• 14  ounces pumpkin puree
• 3⁄4 cup half-and-half (or 2% evaporated milk)
• 1⁄2 cup sugar
• 1⁄2 cup  packed brown sugar
• 3  large eggs
• 1  tablespoon molasses
• 1  teaspoon vanilla extract
• 1  teaspoon cinnamon
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon ground allspice
• 1⁄4 teaspoon ground ginger (optional)
• 1  pinch nutmeg (optional)

Directions

1. Mix together the pumpkin, cream, sugar, eggs, molasses, vanilla extract and spices. Pour into the prepared pie crust and bake for 1 hour at 350 degrees.