Ingredients
1x15 oz can Libbys Pumpkin Puree
1 can (12 fl oz) Evaporated Milk
1/2 Cup sugar or 1/4 cup honey and 1/4 cup sugar
1tsp ground cinnamon
1/2 tsp fresh grated ginger (frozen ginger grates best)
1/8 tsp ground cloves
1/8 tsp ground allspice
1/2 tsp salt
2 Large Eggs
1 T Molasses
1 T Dark Rum
1/4 tsp Vanilla
Preparation
Mix all dry ingredients together. Mix all wet ingredients together. Slowly beat in dry. Pour into pie shell (see Kelly’s Pie Crust). Bake at 325 for roughly 40 minutes, until toothpick comes out relatively clean. Cool on rack and serve w/fresh whipped cream.
