Categories: pies-cobblers-cheesecakes-tarts

Ingredients

• 1 unbaked 9-inch piecrust
• 2 eggs
• 3/4 cup sugar
• 2 Tbsp. molasses
• 1 1/4 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1/2 tsp. ground nutmeg
• 1 (15 oz.) can pumpkin puree
• 1 2/3 cups heavy cream, divided
• 1/2 cup milk
• 2 Tbsp. powdered sugar

Directions

1. Preheat oven to 375 degrees.
2. Line with pie weights or dried beans. Bake 15 minutes. Remove foil and weights and bake another 3 to 5 minutes, until the pastry is just beginning to color. Remove from oven and place on wire rack to cool.
3. Beat eggs, sugar, molasses, cinnamon, ginger and nutmeg in a mixing bowl until blended. Turn to low speed and add pumpkin, 2/3 cup cream and milk.
4. Pour mixture into piecrust and bake 35 minutes or until filling is set. (A knife inserted about 1-inch from the edge will come out clean). Cover crust edges with foil or a piecrust shield if browning too quickly. Transfer to a wire rack to cool.
5. Whip remaining 1 cup cream and powdered sugar until soft peaks form. Serve pie with whipped cream.

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