...Yeah, I sure went there folks, and just in time for Thanksgiving !

Taken from my "Bible" - the New York Times Cookbook from Craig Clairborne, 1961 !

Ingredients:

Unbaked 9-inch premade pie shell

2 large or 3 small eggs
1/2 cup sugar
2 tablespoons molasses
1/2 teaspoon salt
1 teaspoon ginger
1 to 2 teaspoons cinnamon
1/4 teaspoons cloves or allspice (get ground for both folks, it will save you a lot of headaches!)
2 cups cooked pumpkin (we had a pumpkin leftover from Halloween, uncut...
I just wish we had saved the seeds *sobs*)
1 1/2 cups milk, light cream or evaporated milk (went with the evaporated)

To make:

1.) Prepare the pie shell with a fluted standing rim. Brush lightly with egg white or shortening. (Went with egg white)

2.) Preheat oven to hot (450 degrees F)

3.) Beat the eggs with the sugar, molasses, salt and spices until well blended. Add the pumpkin and milk and mix well. Adjust the seasonings.

4.) Turn the mixture into the prepared crust and bake on the lower shelf of the oven for ten minutes. Lower the oven temperature to 400 degrees F, and bake until a knife inserted in the center comes out clean, or about thirty minutes longer.

My slow oven (as usual) needed an extra 15 minutes before the ingredients could REALLY set, but other than that, it came out beautifully :)

I also added a touch of cinnamon and ginger on the top before baking, give it that extra oomph - though I have seen other variations where you can coat the top with sugar, then give it a brulee' treatment with your kitchen torch :3

Ah well, enjoy!