Filling:

4 cups strained pumpkin
4 cups milk
2 eggs
1 tablespoon cornstarch or 2 tablespoons flour
1 1/2 teaspoons salt
1 teaspoon ginger
1/2 cup molasses
1/2 cup sugar
1 teaspoon vanilla or 2 tablespoons rum (optional)

Pastry:

1 pkg. prepared pie crusts (2 crusts)

Preheat oven to 400°F.

Combine ingredients for filling. Note: If using cornstarch, mix into cold milk before adding to other ingredients.

Pour into 2 pastry-lined pie plates and bake until center is firm (about 45 minutes). Reduce temperature to 350°F after 10-15 minutes; shield edges with aluminum foil if browning too quickly.

Serve topped with whipped cream or vanilla ice cream.

Makes 8 servings.