Ingredients
Pastry for single-crust pie FILLING:2 large eggs, lightly beaten1-1/2 cups canned pumpkin1 cup evaporated milk2/3 cup sugar1/3 cup water1/4 cup dark molasses1 teaspoon ground cinnamon1/2 teaspoon salt1/2 teaspoon ground ginger1/4 teaspoon ground nutmeg1/4 teaspoon ground clovesAdditional pastry for single-crust pie, optional Whipped cream, optional
Preparation
Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.
In a large bowl, whisk filling ingredients. Pour into crust. Bake on a lower oven rack 15 minutes.
Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 30-35 minutes longer. Cool on a wire rack; serve within 2 hours. Refrigerate leftovers.
If decorative cutouts are desired, roll additional dough to 1/8-in. thickness; cut out with 1-in. to 1-1/2-in. leaf-shaped cookie cutters. With a sharp knife, score leaf veins on cutouts.
Place on an ungreased baking sheet. Bake at 400° until golden brown, 6-8 minutes. Remove to a wire rack to cool. Arrange leaves around edge of pie. If desired, garnish with whipped cream.
