Pumpkin Pie No. 2

Ingredients

• 1 pint Pumpkin puree (Originally 'pumpkin stewed as for Pie No. 1'. Use canned pumpkin puree or prepare fresh pumpkin.)
• 1 Egg
• 2 tablespoonfuls Molasses
• 1/4 pint Milk
• 1/2 pint Heavy cream (Originally 'thin cream'. Substituted with heavy cream for modern preference.)
• 1/4 cupful Sugar
• 1 tablespoonful Ground ginger (Originally 'Royal Extract Ginger'. Substituted with ground ginger.)
• 1 prepared Pie crust (Line tin as described for Custard Pie, plain.)

Instructions

1. 1Place the pumpkin puree in a bowl. Beat in the molasses, sugar, egg, and ginger. Then, pour in the milk and heavy cream.
2. 2Line a pie tin with prepared pie crust. Pour in the pumpkin preparation.
3. 3Bake in a preheated oven at 400°F (200°C) for about 30 minutes, or until the filling is firm in the center.