The fiber in pumpkin pie, not the calories, make us feel full faster on small slivers. Serves 8.

5 eggs
2 c. canned pumpkin
2 c. Half and Half
1 c. sugar
1/3 c. molasses
1/3 c. orange juice
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. nutmeg
1/4 tsp. ground cloves
1 unbaked 10-inch pie shell

Preheat oven to 375 degrees. Beat eggs at high speed in a mixing bowl. Add remaining ingredients one at a time, mixing at low speed. Mix entire mixture 1 minute at medium speed. Pour filling into 10-inch pie shell and bake in oven 75 minutes. To prevent filling from over-cooking, set a hood made of aluminum foil over pie (be careful not to touch filling) for the last 15 minutes of baking. When done, cool on rack and refrigerate.