Pumpkin Pie from 1796

INGREDIENTS

• 1 Quart (1L) Whole Milk
• 2 Cups (450g) Pumpkin Puree
• 4 eggs 
• ½ Cup (190g) Molasses
• 1 ½ teaspoons allspice
• 2 teaspoons ginger
• Pie Dough

DIRECTIONS

1. Blind bake the pie crust until fully cooked. 
2. Mix all of the ingredients together until smooth then add to cooled pie crust. Bake at 350°F / 175°C for 75 - 80 minutes or until there is just a slight wobble in the middle of the pie. 
3. Turn off oven but leave the pie in to cool with the door slightly ajar (you can use a wooden spoon to prop it open).
4. Let cool completely before slicing. This actually tastes even better the next day!