---------- Recipe via Meal-Master (tm) v8.05

     Title: Molasses Pumpkin Pie
Categories: Pies, Bakery
     Yield: 10 servings

          -----crust-----
 1-1/2 c  All-purpose flour
   1/2 ts Salt
   1/2 c  Vegetable shortening
     2 tb - 3 tbsp. ice water

          -----filling-----
     1 cn Pumpkin puree (16 oz)
     1 cn Lite evaporated milk (12 oz)
   1/2 c  Sugar
   1/2 c  Molasses
   1/3 c  Rum (optional)
     2    Eggs
     1 ts Pumpkin pie spice
   1/2 ts Salt

 For crust, combine flour and salt.  Cut shortening into flour mixture until
 it resembles coarse crumbs. Stir in ice water, 1 tbsp. at a time, until
 dough begins to come together. Form into ball; wrap and chill 15 minutes.
 Preheat oven to 375 F.  On lightly floured surface roll out dough to fit
 into 10" pie pan. Transfer to pan; trim and flute edges. Reroll scrap to
 1/8" thick.  Cut into leaves. Place on ungreased baking sheet, cover and
 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 12 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.

 Source: Woman's World, November 1995.

 Formatted by Mary Wilson, BWVB02B.

-----