Decadent Pumpkin Pie

• 10 inch deep dish pie crust, unbaked
• Glass or ceramic pie plate
• Filling:
• 750ml (3c) baked, well mashed pumpkin
• 5 eggs (slightly beaten)
• 2T molasses
• 1can Eaglebrand condensed milk
• 1.5 c evaporated milk
• 1.25 c dark brown sugar
• 2T cinnamon
• 2T nutmeg
• 1T allspice
• 1T vanilla

1. 1. Pre-heat oven to 450u0b0
2. 2. Prepare your favorite 2-crust pie crust recipe.
3. Use 1.5 of the dough for the bottom crust.
4. Use the remaining dough for a lattice or decorative crust topping.
5. Be sure the fluted pie crust rim is high and substantial.
6. 3. Thoroughly whisk all filling ingredients together in a very large bowl.
7. 4. Fill a thick, 10-inch crust with the pumpkin filling. Add a lattice top or pastry decorations to the top if desired.
8. 5. On the middle rack of the oven, bake at 450u0b0 for 20, then reduce heat to 350u0b0 for 30-40 minutes (or longer if needed.. (See instructions for checking 'doneness') If the fluting begins to turn to dark, protect it with a narrow strip of foil wrap, gently bent over the fluting.
9. Doneness:
10. The pie is done when a sharp knife comes out dry from the filling centre, or a small crack appears at the centre of the filling. If using a glass pie plate, double-check that the bottom of the crust is a light golden colour.
11. 6. Allow to cool. Refrigerate until served
12. 7. Serve with English cream, whipped cream or ice cream if desired.

dish pie crust, glass, filling, eggs, t, milk, milk, brown sugar, t, t nutmeg, t, t

Taken from www.epicurious.com/recipes/member/views/decadent-pumpkin-pie-50001140 (may not work)