Gingerbread-Spiced Pumpkin Pie

• Pastry for one or two crust pie (9 inches)
• 2 large eggs, lightly beaten
• 1-1/2 cups canned pumpkin
• 1 cup evaporated milk
• 2/3 cup sugar
• 1/3 cup water
• 1/4 cup dark molasses
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• Additional pastry for single-crust pie (9-inches), optional
• Whipped cream, optional

1. Preheat oven to 425u0b0. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.
2. In a large bowl, whisk filling ingredients. Pour into crust. Bake on a lower oven rack 15 minutes.
3. Reduce oven setting to 350u0b0; bake until a knife inserted in the center comes out clean, 30-35 minutes longer. Cool on a wire rack; serve within 2 hours. Refrigerate leftovers.
4. If decorative cutouts are desired, roll additional dough to 1/8-in. thickness; cut out with 1-in. to 1-1/2-in. leaf-shaped cookie cutters. With a sharp knife, score leaf veins on cutouts.
5. Place on an ungreased
6. . Bake at 400u0b0 until golden brown, 6-8 minutes. Remove to a wire rack to cool. Arrange leaves around edge of pie. If desired, garnish with whipped cream.

pastry, eggs, pumpkin, milk, sugar, water, dark molasses, ground cinnamon, salt, ground ginger, ground nutmeg, ground cloves, pastry, cream

Taken from www.tasteofhome.com/recipes/gingerbread-spiced-pumpkin-pie/ (may not work)