1 c. half & half
3/4 c. sugar
1/2 tsp. salt
1 1/2 tsp. pumpkin pie spice (or 1/4 tsp. cinnamon & 1/4 tsp. nutmeg)
1 c. Libby's pumpkin (1/2 of a 16 oz. can)
1-2 tbsp. sorghum (not molasses)
2 beaten eggs
Uncooked pie crust for 9" pie pan

You may want to double these ingredients, in order to use up the entire can of pumpkin and make 2 pies at once.

Preheat oven to 450 degrees. In a small saucepan, scald the half & half. (Heat it until a skin forms on top, but do not boil.) In mixing bowl, combine the sugar, salt and spices. Add the pumpkin, sorghum and eggs; mix well. After removing the skin off of the half & half, add it to the mix. Blend in a mixer for at least 2 minutes. Pour into prepared, uncooked crust in a 9 inch pie pan. Bake at 450 degrees for 10 minutes, then bake for 30 minutes at 325 degrees, or until a table knife comes out clean from the middle of the pie.