Ingredients
- 10 pie (pan)
- 2 eggs
- 1 at a time
- 190 gr all purpose flour
- 120 ml molasses
- 100 gr sugar
- 95 gr vegetable shortening
- 80 gr rum
- 45 ml ice water
- 5 gr pumpkin pie spice
- 2 gr salt
refrigerate. For filling, beat together pumpkin, evaporated milk, sugar, molasses, rum, eggs, spice and salt. Pour into crust. Bake 55-60 minutes until custard is set but center jiggles slightly. Cool 1 hour then chill 4 hours. Meanwhile, bake leaves dozen minutes or until lightly browned. Decorate pie with leaves before serving. Makes 10 servings. Per serving: 300 cals, 6 g prot, 11 g fat, 44 mg chol, 41 g carbs, 270 mg sod.
