PUMPKIN PIE

Pastry according to Sorcha's recipe
Filling-

pure pumpkin* 28 oz. tin
1 cup brown Demerara sugar
1 cup white sugar
2 tablespoons molasses
1 1/2 teaspoons powdered ginger
1/4 teaspoon powdered cloves
3 teaspoons cinammon
1 teaspoon pure vanilla extract
1 short teaspoon salt
1/4 teaspoon allspice
4 large eggs, slightly beaten
2 cups scalded milk (or part cream)
Mix ingredients in order given. Pour into two 9-inch partly baked pie shells (see PECAN PIE I, above).
Bake 15 minutes at 425 F in preheated oven. Reduce heat to 325 F and bake one hour.
*We use pure canned pumpkin, E. D. Smith, 28 oz tin (796ml). Good fresh pumpkin of the proper variety is not found in our stores.

When serving, top with bourbon-or brandy-laced cream. Recipe given with SWEET POTATO pie, above.

I gave this recipe in another thread a while back.