3/4 cup pumpkin 2 tablespoons molasses 3/4 cup white sugar 1/2 teaspoon salt 1 1/2 tablespoons flour 2 eggs, separated milk combined with 1 can of evaporated milk 1 teaspoon cinnamon 1/4 teaspoon ground ginger 2 tablespoons rum Pie shell
Separate eggs. In a clean bowl beat egg whites only until slightly foamy. In a measuring cup, add 1 can of evaporated milk. Add regular milk until level in measuring cup reaches 1 1/2 cups total. In a mixing bowl, combine all ingredients except egg whites. Beat one minute. Gently fold in egg whites. Pour into pie shell. Bake at 425°F for 10 minutes. Reduce heat to 350°F and continue baking for 30 more minutes
Combine filling ingredients in order given; pour into pie crust. Bake 15 minutes at 425 F. Reduce temperature to 350 F. Bake an additional 40-50 minutes or until knife inserted near center comes out clean. Cool. Note: When using metal or foil pie pan, preheat cookie sheet in oven at 425 F. When using glass or ceramic pie pan, do not use cookie sheet. If shallow 9" (2 cup volume) FROZEN pie crusts are substituted, recipe makes two pies. Preheat cookie sheet while preheating oven to 425 F. Bake at 425 F for 15 minutes, reduce temperature to 350 F. Bake an additional 20-30 minutes or until pie tests done as noted above.
