Pumpkin Pie

What's Thanksgiving without a pumpkin pie?  My family has always had pumpkin pie after Thanksgiving dinner.  At some point, someone started making apple pie, pecan pie, chocolate pie, and sweet potato pie, but nothing will ever compare to a fresh pumpkin pie left out on the counter.

Ingredients:

9-inch pie shell

1 1/2 cups canned pumpkin

3/4 cup brown sugar

1/2 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. ginger

1/4 tsp. salt

1 Tbsp. cornstarch

2 Tbsp. molasses

1 1/2 Tbsp. melted butter

2 whisked eggs

1 1/2 cups milk

Directions:

 Place pie shell in pie pan, pinching up the edges to allow for more pie filling.  When done, put the pie shell in the freezer.  The crust will stand up better during baking if you do this.

Mix sugar, spices, and cornstarch together.  Blend in molasses, butter, and eggs. Stir in the pumpkin until well blended.  Stir in milk slowly.  Pour into the pie pan.

Pour into pie shell and bake at 425°F for 15 minutes. After 15 minutes reduce the temperature to 350°F. Bake 40-50 minutes, or until a knife inserted near the center comes out clean.

Cool on a wire rack for 2 hours. Note that the pumpkin pie will come out of the oven all puffed up (from the leavening of the eggs), and will deflate as it cools.