Spiced Pumpkin Pie

• 9" or 10" deep dish pie crust (i use a 10": prepared crust)
• 1/2 tsp salt
• 2 tsp cinnamon
• 1 tsp ginger
• 1/2 tsp allspice
• 1/4 tsp ground cloves
• 2 eggs
• 1 15 oz can pumpkin (or 2 cups fresh pumpkin puree)
• 1/2 cup brown sugar, packed
• 1/2 cup sugar
• 1-2 Tbs molasses
• 1 12 oz can evaporated milk (not the sweetened type)

1. 1. Preheat over to 425 degrees F.
2. 2. Stir together salt and dry spices in small bowl.
3. 3. Lightly beat eggs in a large mixing bowl.
4. 4. Add pumpkin and mix well.
5. 5. Add both sugars, spices, and molasses, mixing well after each addition.
6. 6. Add evaporated milk and mix well.
7. 7. Pour mix into pie crust.
8. 8. Bake 15 mins at 425.
9. 9. Reduce heat to 350 and bake about 45 mins longer. I wait until the middle has almost puffed up. Or until an inserted knife blade comes out clean.

dish pie crust, salt, cinnamon, ginger, allspice, ground cloves, eggs, pumpkin, brown sugar, sugar, molasses, milk

Taken from www.epicurious.com/recipes/member/views/spiced-pumpkin-pie-51361621 (may not work)