Years ago, when I was young and ambitious, I wanted to try making pumpkin pie out of real pumpkin, so I clipped this recipe out of my local newspaper up in Mass. (There were also directions on how to do that, but I've not included them here).

I've since made this with regular canned pumpkin and there's no difference (except less work!) This recipe is one of those that's spattered, torn, brown and falling apart - so today I put it into the computer for safe keeping. It's the best tasting pumpkin pie I've ever had anywhere. Recently, I had temporarily lost the recipe, and made one just using the recipe on the side of the Libby's can - there was NO COMPARISON.

While I was trying to find the recipe, I spent some time going thru holiday recipes and putting my favorites aside for the next month or two. Doesn't doing that bring back memories of happy times spent around the table with family & friends over the years? Some things were successes, others that weren't such a hit, I tossed today. Happy Holiday Baking - it's getting too close!

Best Ever Pumpkin Pie

(Prepare your favorite pie crust and have ready (unbaked) in 9 or 10 inch deep-dish pie plate)

3/4 cup sugar
1/2 tsp. Ginger
1 tsp. Cinnamon
1/2 tsp. Nutmeg
1/4 tsp. Cloves
1/4 tsp. Salt

2 cups of fresh pumpkin puree, or one can pumpkin
2 Tbsp. Molasses

3 large eggs
1 cup heavy cream
1/2 cup milk
(Or I’ve used 1 1/2 cups half and half type cream)
2 Tbsp. Melted margarine or butter
2 Tbsp. Brandy or dry sherry (optional - I don't use this, tried it once, but didn't like it)

In a large mixing bowl, mix together the sugar, ginger, cinnamon, salt, nutmeg and cloves. Add the pumpkin and molasses, mixing well with whisk.

In another bowl, beat the eggs lightly (about one minute at high speed) and gradually add the cream, milk, brandy, and melted butter.

Combine the egg mixture with the pumpkin mixture and pour the filling into the unbaked pie shell you have prepared. It makes a large quantity of liquid, so I usually pour the majority of it into the shell, take it to the oven, and after placing it on the rack, pour in the last of the filling so I avoid spilling it on the way to the oven. (Deep dish 9 or 10 inch is best size)

Bake in pre-heated 450-degree oven for 10 minutes. Reduce heat to 350 degrees and bake approximately 45 minutes longer. Pie is done when the custard is firm and will not run when you gently jiggle the pie pan.

After the pie has cooled, serve it with whipped cream. Best used same day.