---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Great Pumpkin Pie
  Categories: Pies, Bakery
       Yield: 6 servings
  
       1    Whole pumpkin; or one 18-oz
            -can to
            Cups
     3/4 c  Raisins; preferably white
     1/2 ts Salt
   1 3/4 c  Half-and-half cream
       3    Eggs
     2/3 c  Dark brown sugar; packed
       2 tb Molasses
       2 ts Cinnamon
     1/4 ts Cloves
     1/2 ts Ginger
     1/2 ts Nutmeg
     3/4 c  Toasted pecans; chopped
       1    9″ pie shell; unbaked
  
   If using whole pumpkin, scoop out the inside. (Save seeds for toasting
   another time.) Cut pumpkin into large chunks, peel off outer skin, and
   dice. Place in unseasoned water and cook until very tender. Mash with an
   electric mixer or food processor. In a saucepan, with enough water to cover
   them, boil raisins for 2 minutes. Drain and set aside. Blend the remaining
   ingredients, except pecans. Add raisins and stir in pecans. Fill uncooked
   pie shell and bake at 425 for 45-50 minutes or until a knife comes out
   clean. Both the filling and cooked pumpkin will freeze. Pumpkin pie may be
   served plain, with dollops of whipped cream, or is delicious with Ginger
   Sauce (see recipe for Orange Ice Cream with Ginger Sauce).
   
   SOURCE: Great Dessrts of the South (pg. 175)
  
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