2 c. pumpkin, cooked
1/4 c. sugar
1/2 c. brown sugar
2 tbsp. molasses
2 tbsp. flour
3 eggs, slightly beaten
1/2 tsp. salt
1/2 tsp. cloves
1/2 tsp. ginger
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. allspice
1 (5 oz.) can evaporated milk

Mix pumpkin, sugar, brown sugar and molasses. Sprinkle on flour and mix well. Add remaining ingredients and beat well with a rotary beater. If thick and hard to beat, add 1/2 cup to 1 1/2 cups whole milk, as needed, to thin mixture. The amount of milk needed will depend on whether pumpkin is from a can or from the garden. If the pumpkin filling mix is too thick, the pie will crack during baking or when cooling. This makes enough for a 9 inch pie. Bake at 400 degrees for 10 minutes, then at 325 degrees for 45 minutes.