Molasses Pumpkin Pie
Molasses not only gives the pumpkin pie a darker and richer color, but it also lends a tangy flavor to the pie. Rum adds extra yumminess, and it's a great pair with molasses. Nobody wants to resist one slice of this delicious pumpkin pie.
canne pumpkin purée
pumpkin pie spice
For crust, combine flour and salt.
Cut shortening into flour mixture until it resembles coarse crumbs.
Stir in ice water, 1 tablespoon. at a time, until dough begins to come together.
Form into ball; wrap and chill 15 minutes.
Preheat oven to 375~F.
On lightly floured surface roll out dough to fit into 10 inch pie pan.
Transfer to pan; trim and flute edges.
Reroll scrap to ⅛ inch thick.
Cut into leaves. Place on ungreased baking sheet, cover and refrigerate.
For filling, beat together pumpkin, evaporated milk, sugar, molasses, rum, eggs, spice and salt.
Pour into crust. Bake 55 to 60 minutes until custard is set but center jiggles slightly.
Cool 1 hour then chill 4 hours.
Meanwhile, bake leaves 12 minutes or until lightly browned.
Decorate pie with leaves before serving.
Makes 10 servings.