2 cups cooked mashed pumpkin (or canned)
1 cup heavy cream
3 eggs
1 tablespoon molasses
1/2 cup brown sugar
1/2 teaspoon salt
1 1/4 teaspoons ground ginger
1 1/4 teaspoons ground nutmeg
1/4 teaspoon ground cloves
1 (9-inch) uncooked deep dish pie shell

Preheat oven to 375°F.

Steam one medium to large fresh pumpkin, peel and mash.

In a large mixing bowl: Put all wet ingredients - pumpkin, cream, eggs, molasses. Mix well. Add sugar and spices and mix again using a whisk or mixer till smooth. Pour into 9-inch deep dish unbaked pie shell

Cover edges of crust with aluminum foil for 30 minutes to prevent over browning. Bake in the oven for one hour or until knife comes out clean.

Note: Reduce oven to 350°F for canned pumpkin.

Submitted by: Denise McKeon