1/2 cup sugar
3/4 cup dark brown sugar
2 cups (16 oz) canned pumpkin
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1 teaspoon ground cinnamon
2 eggs
2 tablespoons butter, melted
1 1/2 cups milk or half and half
1/2 teaspoon vanilla or 1 tablespoon Myer's rum (optional)
1 tablespoon dark molasses (optional)

Preheat oven to 350°F.

Line a 10-inch pie pan with favorite pie pastry (1/8" thick).

Combine sugars and 2 cups canned pumpkin (One-Pie pumpkin already has spices so don't use it in this recipe). Add 1/2 teaspoon each salt, nutmeg, cloves, ginger, allspice, 1 teaspoon cinnamon; mix well.

Beat 2 eggs. Add 2 tablespoons melted butter, 1 1/2 cups milk. Combine with pumpkin. Stir in vanilla or dark rum and molasses (if using).

Pour into the unbaked pastry shell.

Bake for 1 hour or just until pumpkin filling is set. The best pumpkin pies are not overbaked!