---------- 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.
  
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