I don't know about you, but my Thanksgivings don't feel quite complete until I am sinking my teeth into a slice of pumpkin pie. There are dozens of recipes out there, but this is my favorite. The molasses gives depth to the creamy, delicately spiced filling, making this a subtle riff on the classic version.
1 pie crust, rolled out and chilled in a pie dish
2/3 C brown sugar
1/2 C white sugar
2 Tbl flour
1/2 tsp cinnamon
1/8 tsp each of: allspice, cloves and ginger
1/2 tsp salt
1 1/2 C canned pumpkin
2 Tbl molasses
1 tsp vanilla
3 large eggs
1 C whipping cream
Place a baking sheet in the oven and preheat to 450F. Combine sugars, flour, spices and salt in a large bowl. Add the pumpkin, molasses, vanilla and eggs and incorporate the cream last.
Pour batter into chilled pie crust and bake for ten minutes.
Reduce oven heat to 325F and bake for another 40 to 45 minutes. The middle should be set and the sides of the pie should puff up a bit.
Allow pie to cool and serve at room temperature or chilled.
I usually whip any excess cream with a touch of vanilla to serve along with each slice. This pie can be made up to a day ahead, making it easy for large holiday dinners.