HERITAGE PUMPKIN PIE

Makean unbaked “Water-Whip” Pie Shell, page 19.

Mix1½ cups canned or cooked pumpkin (or squash), 1 cup firmly packed brown sugar, ½ teaspoon salt, 2 teaspoons cinnamon, 1 teaspoon ginger, 2 tablespoons molasses.

Add3 slightly beaten eggs, 1 cup evaporated milk, and mix thoroughly.

Pourinto unbaked, unpricked pie shell.

Bakein hot oven (425°F.) 40-45 minutes, or until knife inserted in center comes out clean.

Servewith sharp cheese or with a topping of whipped cream.

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