Homemade Pumpkin Pie
|Pastry||1 (For 2 Crust 9 Inch Pie)|
|Canned pumpkin||28 Ounce|
|Brown sugar||1 1⁄2 Cup (24 tbs), packed|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Molasses||1⁄4 Cup (4 tbs)|
|Light cream||1 1⁄2 Cup (24 tbs)|
|Nutmeg||1 1⁄2 Teaspoon|
|Cream cheese||4 Ounce (1 Package, Room Temperature)|
|Light cream||1 Tablespoon|
Divide pastry into 2 equal pieces and use each to line a 9 inch plate building a high fluted edge to hold filling.
Do not prick pastry.
Preheat oven to 425°F.
Beat eggs lightly in large bowl.
Stir in pumpkin, brown sugar, granulated sugar, 1/4 cup molasses, 11/2 cup cream, salt and spices.
Beat until blended.
Pour pumpkin mixture into unbaked pie shells (about 4 cups per pie).
Cover edges of crusts with narrow strip of foil to keep them from browning too much.
Bake 20 minutes at 425°F.
Reduce temperature to 325°F and continue baking about 35 minutes or until knife inserted about 1 inch from edges comes out clean (centre will be a little soft but will set as pie stands).
Remove foil about 10 minutes before end of baking.
Blend cream cheese, 1 tablespoon light cream and 1 tablespoon molasses until fluffy.
Put through an icing tube to from a lattice on top of each pie.
Chill until shortly before serving.