3/4 cup brown sugar
1 tbsp. all-purpose flour
1/2 tsp. salt
2 1/4 tsp. pumpkin pie spice
1 (15 oz.) can pumpkin
1 (12 oz.) can Pet (evaporated) milk
1 slightly beaten egg
2 tbsp. sorghum molasses
1 prepared pastry for 9-inch pie

Mix brown sugar, flour, salt and pumpkin pie spice (or 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger and 1/4 teaspoon cloves). Add canned pumpkin, evaporated milk, egg and molasses; beat until smooth.

Pour into deep 9-inch pie pan lined with unbaked pastry. Bake 15 minutes at 450°F, then reduce heat to slow 325°F and bake until firm or about 40 minutes.