Spicy Pumpkin Pie

• 1/2 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19)
• 1 (15-ounce) can pumpkin
• 1/2 cup packed brown sugar
• 1 tablespoon dark molasses
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 2 eggs, slightly beaten
• 1 cup half-and-half, scalded
• 1/2 cup Sweetened Whipped Cream (page 26), for topping

1. Preheat the oven to 400F.
2. Line a 10-inch pie plate with the rolled-out crust.
3. Put the pumpkin, sugar, molasses, salt, cinnamon, cloves, and eggs in a bowl and stir until thoroughly combined.
4. Gradually stir in the half-and-half, then pour the filling into the crust.
5. Bake for 10 minutes, then lower the oven temperature to 350F and bake another 30 to 40 minutes, until the center of the filling is firm.
6. Cool on wire rack for 1 to 2 hours.
7. Spoon the whipped cream in a ring around the outer edge of the filling before slicing and serving.

pie pastry, pumpkin, brown sugar, dark molasses, salt, ground cinnamon, ground cloves, eggs, cream

Taken from www.epicurious.com/recipes/food/views/spicy-pumpkin-pie-390065 (may not work)