Nancy's Pumpkin Pie

2 unbaked 9-inch pie shells or 1 box of Pillsbury pie crust, or homemade crust for 2 single-crust pies
4 eggs
2 14.5 oz. cans or 1 30 oz.can of pumpkin
1 cup light brown sugar
1/2 cup granulated sugar
2 tbsps. dark molasses
2 tsps. ground cinnamon
1 tsp. groung ginger
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1 tsp. salt
2 cups half & half
1 can real whipped cream

Cooking time may vary depending upon the oven and the plates used. The crust around the edges may brown before the filling is set. Once the crust is browned, remove from oven and cover the edges with foil or with a pie crust guard and return to the oven until set.

1. Line each of 2 pie plates with 1 crust.

2. Preheat oven to 400 degrees F.

3. In the large mixer bowl, beat eggs slightly. Add pumpkin, sugars, molasses, spices, and salt. Beat until well blended.

4. Slowly add half & half and beat to combine.

5. Divide the pumpkin mixer evenly in each pie plate. Bake for 45 minutes or until a toothpick comes out clean when inserted into the center of pies.

6. Cool on a rack. Decorate with whipped cream before serving.

Serving Size: Makes 12 servings, 6 pieces per pie

Number of Servings: 12

Recipe submitted by SparkPeople user NLTHURSBY.