Harvest Pumpkin Pie

1 unbaked Sure Fire Pie Crust shell
1 ½ cups 100% pure canned or cooked pumpkin or squash
1 cup brown sugar firmly packed
½ teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
½ teaspoon nutmeg
1 teaspoon orange spice mix, optional or 1/2 teaspoon ground cloves
1 pinch coriander, optional
1 teaspoon vanilla
2 Tablespoons Molasses
3 eggs
1 12 oz can evaporated milk

Preheat oven to 425°.

Combine pumpkin, sugar, salt, spices, extract and molasses. Mix on low until combined. Then add the eggs and evaporated milk. Beat on low until all is completely mixed. Pour into unbaked shell. Bake in a 425° oven for 10 minutes, then turn down to 375° for 35 more minutes or until knife inserted comes out clean. If the crust is browning too quickly place foil around edges of pie to protect the crust.

Love and zesty cheers,
Robyn