Molasses Pumpkin Pie

• 1 1/2 cups flour, all-purpose
• 1/2 teaspoon salt
• 1/2 cup vegetable shortening
• 2-3 tablespoons water ice cold
• 16 ounces pumpkin puree (canned)
• 12 ounces evaporated milk lite
• 1/2 cup sugar
• 1/2 cup molasses
• 13 cup rum optional
• 2 large eggs
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt

1. For crust, combine flour and salt.
2. Cut shortening into flour mixture until it resembles coarse crumbs.
3. Stir in ice water, 1 tablespoon.
4. at a time, until dough begins to come together.
5. Form into ball; wrap and chill 15 minutes.
6. Preheat oven to 375~F.
7. On lightly floured surface roll out dough to fit into 10 inch pie pan.
8. Transfer to pan; trim and flute edges.
9. Reroll scrap to 18 inch thick.
10. Cut into leaves.
11. Place on ungreased baking sheet, cover and refrigerate.
12. For filling, beat together pumpkin, evaporated milk, sugar, molasses, rum, eggs, spice and salt.
13. Pour into crust.
14. Bake 55 to 60 minutes until custard is set but center jiggles slightly.
15. Cool 1 hour then chill 4 hours.
16. Meanwhile, bake leaves 12 minutes or until lightly browned.
17. Decorate pie with leaves before serving.
18. Makes 10 servings.

flour, salt, vegetable shortening, water, pumpkin puree, milk, sugar, molasses, rum optional, eggs, pumpkin pie spice, salt

Taken from recipeland.com/recipe/v/molasses-pumpkin-pie-6012 (may not work)