1 Prepare the pie shell with a fluted standing rim. Brush lightly with egg white or shortening.
2 Preheat the oven to 450F.
3 Beat the eggs with the sugar, molasses, salt and spices until well blended. Add the pumpkin and milk and mix well. Adjust the seasonings.
4 Turn the mixture into the prepared crust and bake on the lower shelf of the oven 10 minutes. Lower the heat to 400F and bake until a knife inserted in the center comes out clean, or about 30 minutes longer.
Wine Pairing(s)
Henri de Villamont Saint-Aubin 1er Cru 'Les Champlots'
Elk Cove Pinot Noir Rose
Martha Stewart Chardonnay
Lincourt Chardonnay
Schramsberg Brut Rose
Canoe Ridge Chardonnay
Castoro White Zinfandel
Kendall Jackson 'Camelot Highlands' Chardonnay
Verget 'Montee de Tonnerre' Chablis 1er Cru
Domaine A. et P. de Villaine Bourgogne Les Clos Cote Chalonnnaise
Calories From Fat 3 Protein 1 Carbohydrates 21 Calories 86
Calcium 41 Sodium 9 Vitamin A 999
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