Ingredients
- 1 small pie pumpkin
- 1 cup milk or cream
- 3 eggs
- ¼ cup molasses
- ½ cup firmly packed brown sugar
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- ½ teaspoon allspice
- ½ teaspoon freshly grated nutmeg
- ¼ teaspoon cloves
- Zest from one lemon
Directions
Cut the pumpkin into quarters, remove seeds, peel and cut into small chunks. Stew over low heat in a large stockpot with ¼ to ½ cup water until soft, or place in a crock pot with the same amount of water and cook on high setting for about 2 hours. When soft and rather mushy, drain in a sieve and press out excess water. Beat eggs, then mix thoroughly with milk, molasses and sugar. Add salt, spices and lemon zest, give the mixture a good stir and then add pumpkin. Mix again and then pour into a pie-crust lined plate. Bake at 350 degrees Fahrenheit for 50-60 minutes. Enjoy!
Actual recipe courtesy of cookbook author BeckyLDiamond.com.