Pumpkin Pie

• 3/4 cup Brown Sugar
• 1 tbsp. Flour
• 1/2 tsp. Salt
• 1 tsp. Cinnamon
• 1/2 tsp. Nutmeg
• 1/2 tsp. Ginger
• 1/4 tsp. Cloves
• 1 1/2 cups Pumpkin
• 1 1/2 cups Evaporated Milk
• 1 Slightly Beaten Egg
• 2 tbsp. Molasses

Stir together until smooth, this will make an 8” pie.  For a 10” pie plate, make half again as much.  For the crust I use 6 cups of flour to 1# lard and 2 tsp of salt ratio.  Use cold water to form a ball.  Roll out, place in pie plate, flute edges, and pour batter in pie plate.   Bake at 450 for 10 minutes, then 325 for 55 minutes or until a knife inserted comes out fairly clean.