3 eggs, slightly beaten
1 lb. can (2 c.) pumpkin
2/3 c. sugar
1/2 tsp. salt
1 1/4 tsp. cinnamon
3/4 tsp. ginger
1/4 tsp. cloves
1/4 tsp. nutmeg
1 1/3 c. evaporated milk
1/2 c. Brer Rabbit molasses
2 unbaked Pet-Ritz pie crusts
Whipped topping, thawed

Preheat oven to 375. In a large mixing bowl, combine eggs and pumpkin. Add sugar, salt, and spices to pumpkin mixture. Stir in evaporated milk. Add molasses; blend. Place pie crusts on a cookie sheet; divide the mixture between the 2 shells. Bake on cookie sheet 40-45 minutes or until knife inserted 2 inches from edge comes out clean. Cool. Garnish with whipped topping. Yield: 2 pies, each serving 6.