1/2 cup white sugar
3/4 cup dark brown sugar
2 cups canned pumpkin*
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon ginger
1/2 teaspoon allspice (optional)
1 teaspoon cinnamon
2 eggs
2 tablespoons rum (or 1/2 teaspoon vanilla)
2 tablespoons melted butter
1 1/2 cups milk or half 'n half
1 (10-inch) pie shell, unbaked

Preheat oven to 350°F.

Combine salt and spices and mix together well. Line a 10-inch pie pan with 1/8-inch thick pastry; flute edges upward to hold filling.

Combine sugars, canned pumpkin (may use fresh baked pumpkin drained well). Add the well mixed salt and spices.

Beat eggs until thick. Stir in melted butter, milk mixed with vanilla or rum. Mix with pumpkin and pour into the unbaked pastry shell.

Bake for 1 hour or just until pumpkin filling is set in center. Reduce heat to 325°F if edges are beginning to brown too quickly or use a pie shield.

Submitted by: Belle