By David Whitney, Produce Buyer, Co-op Owner
Ingredients:
- (1) 15oz Can Pumpkin Puree
- 1 ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- 2 Tablespoons Black Strap Molasses
- ½ teaspoon ground cloves
- ½ teaspoon salt
- (1) 14oz Can Sweetened-Condensed Milk
- (3) Eggs (4 is better, trust me)
- (1) 9” Pie Shell
Mix pumpkin and spices together, add remaining filling ingredients, mix slowly just until thoroughly mixed. Pour into pie shell. Bake at 425F for 15 minutes, then reduce temp to 350F for additional 35-40 minutes. Pie is done when a knife inserted into the center comes out clean. Cool to room temperature or below before serving. Whipped topping is da bomb, if you’re so inclined.