This pie, so deep orange that it’s almost brown, gives off a heavenly scent as it bakes. It’s a warmer, richer twist on the traditional pumpkin pie recipe. If you like, garnish the center of the pie with pecans after it’s baked.

　　

Ingredients

makes one 10-inch pie

　　1/2 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19)

　　1 (15-ounce) can pumpkin

　　1/2 cup packed brown sugar

　　1 tablespoon dark molasses

　　1/2 teaspoon salt

　　1 1/2 teaspoons ground cinnamon

　　1/4 teaspoon ground cloves

　　2 eggs, slightly beaten

　　1 cup half-and-half, scalded

　　1/2 cup Sweetened Whipped Cream (page 26), for topping

　　

Step 1

Preheat the oven to 400°F. Line a 10-inch pie plate with the rolled-out crust.

　　

Step 2

Put the pumpkin, sugar, molasses, salt, cinnamon, cloves, and eggs in a bowl and stir until thoroughly combined. Gradually stir in the half-and-half, then pour the filling into the crust.

　　

Step 3

Bake for 10 minutes, then lower the oven temperature to 350°F and bake another 30 to 40 minutes, until the center of the filling is firm. Cool on wire rack for 1 to 2 hours. Spoon the whipped cream in a ring around the outer edge of the filling before slicing and serving.

　　Mrs. Rowe's Little Book of Southern Pies