No. 2 1/2 can pumpkin (lg.)
1 1/2 c. firmly packed light brown sugar
4 eggs, well beaten
3 tbsp. melted butter
2 tbsp. dark cooking molasses
1 tbsp. pumpkin pie spice
1 1/2 tsp. salt
2 c. milk or evaporated milk
Unbaked pastry

Or use 2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg in place of pumpkin pie spice.

Line 2 (9") pie plates with unbaked pastry. Combine pumpkin, sugar and remaining ingredients in order given. Bake in a preheated very hot oven, 450 degrees, for 10 minutes. Reduce heat quickly (leave door slightly ajar about 3 minutes) to slow oven (325 degrees) and continue baking for 45 minutes or until knife comes out clean when inserted in center of filling. Serve warm or cold, with whipped cream or ice cream.