Blue Ribbon Pumpkin Pie Recipe

• 2/3 c. sugar
• 2 tbsp. molasses
• 1 1/4 teaspoon grnd cinnamon
• 1 teaspoon grnd nutmeg
• 1/2 teaspoon grnd ginger
• 1/8 teaspoon salt
• 3 Large eggs
• 1 (16 ounce.) can pumpkin
• 1 (12 ounce.) can evaporated skim lowfat milk
• 1 1/2 teaspoon vanilla extract
• 1 (9") unbaked deep dish pie crust

1. Preheat oven to 425 degrees.
2. In large bowl, mix first 7 ingredients till well combined.
3. Stir in pumpkin, evaporated lowfat milk and vanilla.
4. Stir well to blend and pour into pie crust.
5. Bake for 15 min.
6. Reduce oven temperature to 325 degrees and bake for 35-40 min, or possibly till pie is slightly puffed and knife inserted in center comes out clean.
7. If crust starts getting too brown, shield with pcs of foil.
8. Cold slightly on wire rack.
9. Scrumptious topped with whipped cream and a little grated nutmeg.

sugar, molasses, cinnamon, grnd nutmeg, grnd ginger, salt, eggs, pumpkin, milk, vanilla, dish pie crust

Taken from cookeatshare.com/recipes/blue-ribbon-pumpkin-pie-35121 (may not work)