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BLUE - RIBBON PUMPKIN PIE 
2/3 c. sugar
2 tbsp. molasses
1 1/4 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground ginger
1/8 tsp. salt
3 eggs
1 (16 oz.) can pumpkin
1 (12 oz.) can evaporated skim milk
1 1/2 tsp. vanilla extract
1 (9") unbaked deep dish pie crust

Preheat oven to 425 degrees. In large bowl, mix first 7 ingredients until well combined. Stir in pumpkin, evaporated milk and vanilla. Stir well to blend and pour into pie crust. Bake for 15 minutes. Reduce oven temperature to 325 degrees and bake for 35-40 minutes, or until pie is slightly puffed and knife inserted in center comes out clean. If crust starts getting too brown, shield with pieces of foil. Cool slightly on wire rack. Scrumptious topped with whipped cream and a little grated nutmeg.
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