Pumpkin Pie Filling

Pumpkin pies are great since they don't require a shell on the top, doubling the amount of dough you have to work with.  Although traditionally served at Thanksgiving and Christmas, Pumpkin Pie is a very hearty and healthy dessert choice year-round; high in fiber and not too sweet.  Commercial prepared fillings are too sweet; take the unsweetened canned pumpkin filling and add your own spices and fresh eggs and cream for a pie to remember.

1 large can unsweetened pumpkin pie filling
1 cup brown sugar
1/2 cup white sugar
1 tablespoon molasses
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 eggs
1 cup cream or evaporated milk


Mix in a large bowl and warm in microwave on high for about 15 minutes or in a saucepan on low until thick.  Pour into a pre-cooked pie shell; let cool and serve with whipped cream.



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                         This recipie was found at Uncle Bucks Recipie HomePage
                               http://www.askauntsue.com/r/Default.htm            


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