Spicy Pumpkin Pie (MRS)

By hmp13

This pie, so deep orange that it’s almost brown, gives off a heavenly scent as it bakes. It’s a warmer, richer twist on the traditional pumpkin pie recipe.

Ingredients

• 1/2 recipe plain pie pastry or vinegar pie crust
• 1 (15 ounce) can pumpkin
• 1/2 packed brown sugar
• 1 tablespoon dark molasses
• 1/2 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon ground cloves
• 2 eggs, slightly beaten
• 1 cup half and half, scalded
• 1/2 cup sweetened whipped cream, for topping

Preparation

Step 1

Preheat the oven to 400. Line a 10 inch pie plate with the rolled-out crust.

Put the pumpkin, sugar, molasses, salt, cinnamon, cloves and eggs in a bowl and stir until thoroughly combined. Gradually stir in the half and half, then pour the filling into the crust.

Bake for 10 minutes, then lower the oven temperature to 350 and bake another 30 to 40 minutes, until the center of the filling is firm. Cool on wire rack for 1 to 2 hours. Spoon the whipped cream in a ring around the outer edge of the filling before slicing and serving.