Molasses Pumpkin Pie

---------- Recipe via Meal-Master (tm) v8.05

Title: Molasses Pumpkin Pie
Categories: Pies, Bakery
Yield: 10 servings

-----crust-----
1 1/2 c All-purpose flour
1/2 ts Salt
1/2 c Vegetable shortening
2 tb - 3 tbsp. ice water
-----filling-----
1 cn Pumpkin puree (16 oz)
1 cn Lite evaporated milk (12 oz)
1/2 c Sugar
1/2 c Molasses
1/3 c Rum (optional)
2 Eggs
1 ts Pumpkin pie spice
1/2 ts Salt

For crust, combine flour and salt. Cut shortening into flour mixture until
it resembles coarse crumbs. Stir in ice water, 1 tbsp. 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" pie pan. Transfer to pan; trim and flute edges. Reroll scrap to
1/8" 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 55-60 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. Per serving: 300 cals, 6
g prot, 11 g fat, 44 mg chol, 41 g carbs, 270 mg sod. Source: Woman's
World, November 1995. Formatted by Mary Wilson, BWVB02B.

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