[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]MOLASSES CREAM PUMPKIN PIE[/title][fusion_text]Week of November 24-28th
In mixer, beat 2 eggs, 1/2 C sugar, 1 t cinnamon, 1/2 t salt, 1/2 t ground ginger, 1/2 t ground nutmeg, 1-3/4 C canned or cooked pumpkin, 3 T molasses, 1 C heavy cream. Pour into single pie crust pastry. Bake @ 425 for 10 minutes. Reduce heat to 350 and bake 30 minutes longer or until knife inserted near the center comes out clean. Cool and keep refrigerated.
Serve with whipped cream or ice cream.
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