2 cups cooked mashed pumpkin OR
1 (15 oz.) can pumpkin (not pie mix)
3 eggs
1/2 cup sugar
1/2 tsp. salt
1 1/4 tsp. ground cinnamon
3/4 tsp. ground ginger
1/4 tsp. ground cloves (plus a pinch)
1/4 tsp. ground nutmeg
1 cup heavy cream
1 tbsp. molasses
1 9-inch unbaked pie shell

Put all ingredients into large bowl. Mix well by hand (or use electric mixer) until smooth but not whipped. Pour into unbaked shell. Place tin foil around edges during final 1/2 hour to prevent over browning. Bake at 375°F for one hour, or until fork comes out clean.

Note: If using canned pumpkin reduce heat to 350°F. Let cool fully before putting in refrigerator to cool. Best served cold with some whipped cream.

Variation: Can be made Vegan by using almond milk to substitute for heavy cream and use any brand egg substitute according to package directions for 3 eggs.

Submitted by: DJbookwurm