Thanksgiving Pie

No words here folks... too busy chewing... Hapfey Tanksgibbing.

No-Fault Pumpkin Pie
from the New Moosewood Cookbook by Mollie Katzen

2 cups cooked, pureed pumpkin or squash (canned pumpkin is fine)
1/4 cup white sugar
1/4 cup brown sugar
2 tablespoons molasses
1/2 teaspoon ground cloves or allspice
2 teaspoons cinnamon
2 teaspoons powdered ginger
3/4 teaspoons sea salt
2 beaten eggs
1 cup evaporated milk
1 unbaked 9-inch pie crust

Preheat oven to 375 degrees F. Place pumpkin or squash puree in a medium-sized bowl, and add all other filling ingredients. Beat until smooth.

Spread into the pie crust and bake at 375 for 10 minutes. Turn the oven down to 350 and bake another 40 minutes, or until the pie is firm in the center when shaken lightly.

Cool at least to room temperature before serving. This pie tastes very good chilled, with rum or vanilla spiked whipped cream, or some high-quality vanilla ice cream.