1 cup of half & half 3/4 cup of sugar 1/2 teaspoon of salt 1 1/2 teaspoon of pumpkin pie spice (or 1/4 tsp. cinnamon & 1/4 tsp. nutmeg) 1 cup of Libby's pumpkin (1/2 of a 16 oz. can) 1-2 tablespoons of sorghum (not molasses) 2 beaten eggs Uncooked pie crust for 9" pie pan
*You may want to double these ingredients, in order to use up the entire can of pumpkin and make 2 pies at once.
Preheat oven to 450ºF. In a small saucepan, scald the half & half. (Heat it until a skin forms on top, but do not boil.) In mixing bowl, combine the sugar, salt and spices. Add the pumpkin, sorghum and eggs; mix well. After removing the skin off of the half & half, add it to the mix. Blend in a mixer for at least 2 minutes. Pour into prepared, uncooked crust in a 9 inch pie pan. Bake at 450ºF. for 10 minutes, then bake for 30 minutes at 325ºF. or until a table knife comes out clean from the middle of the pie.
