Title: Shaker pumpkin pie
 Categories: Desserts
      Yield: 4 Servings
 
      1 tb Dark molasses
    3/4 c  Milk
    1/2 ts Ground ginger
      2 lg Eggs
    1/2 ts Ground cinnamon
  1 1/4 c  Pumpkin puree, prefer fresh*
      1 pn Salt 1/2 c  Sugar
      1 c  Heavy cream, cold
      2 tb Unsalted butter, melted
 
  This spicy pumpkin pie can be made a day ahead and kept, lightly
  covered, at room temperature until serving time.  To serve in the
  Pleasant Hill (a Shaker Village in Kentucky featured in the article)
  style, accompany with a bowl of whipped cream.  Make Flaky Pie Crust.
  Heat oven to 350 degrees F. Heat milk in small heavy saucepan over
  medium heat until small bubbles form around edges of pan; remove from
  heat. Beat eggs lightly in large bowl until frothy.  Add scalded milk
  in thin steady stream, stirring constantly; stir in remaining
  ingredients except for cream. Whisk until thoroughly blended.  Pour
  filling into prepared crust; bake until center is firm and small
  knife inserted in center of pie is withdrawn clean, about 45 minutes.
  Cool completely on wire rack. At serving time, beat cream in chilled
  small mixer bowl with chilled beaters until soft peaks form. Transfer
  to serving bowl and serve with pie. TIP: *For fresh pumpkin puree,
  split a medium pumpkin crosswise; remove and discard seeds and
  fibers. Place pumpkin, cut side down, on lightly greased baking
  sheet; bake in 325 degrees F oven until tender when pierced with
  knife, about 1 hour. Scrape pulp away from skin; discard skin.  Place
  pulp in blender or food processor fitted with metal blade; process in
  batches, until smooth. Force puree through coarse sieve. Measure 1.25
  cups puree for recipe; reserve remainder for other purpose.  Pumpkin
  puree can be frozen, tightly covered, up to 6 months. If using canned
  pumpkin, use solid-pack, unsweetened. FROM: "Shaker Thanksgiving",
  Cuisine magazine November 1981 VIA: amo@cbnews.cb.att.com
  (arlene.m.osborne)