Mom's Pumpkin Pie

By SusanPatterson

Ingredients

• 2 cups pumpkin pie filling, canned
• 1 1/2 cups heavy cream
• 1/2 cup brown sugar
• 1/2 cup molasses, honey or corn syrup
• 3 eggs, beaten
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/8 teaspoon cloves
• 2 tablespoons vanilla, rum or brandy
• 2 tablespoons flour
• 3/4 cup pecans, chopped

Preparation

Step 1

This recipe best in a deep dish pie plate or 2 regular pie plates.

Place rack on middle position and preheat oven to 425*F.

Beat pumpkin, cream, sugar, molasses, eggs, salt, spices and vanilla. Separate a few Tablespoons of this mixture and add 2 Tablespoons of flour.Mix well and add back into original mix.

Prick bottom shell generously.Brush unbaked pie shell with beaten egg white to seal (makes bottom crust crispier).Pour filling into unbaked pie shell.

Sprinkle with pecans on top (optional). Decorate with cut-outs if desired.

Bake at 425* for 20 minutes. Reduce temperature to 325*F and bake for another 30-40 minutes.