Great Pumpkin Pie



INGREDIENTS:

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

DIRECTIONS:

1. 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.



Great Pumpkin Pie