Colonial Pumpkin Pie

• 1½ cups cooked or canned pumpkin
• 1 cup brown sugar firmly packed
• ½ tsp. salt
• 1 tsp. cinnamon
• 1 tsp. ginger
• 1/8 tsp. allspice
• 2 tbsp. molasses (optional)
• 3 eggs, slightly beaten
• 1 cup evaporated milk

Combine all ingredients except eggs and milk and mix well. Add eggs and milk. Pour mixture into unbaked pie shell. Bake in hot oven 425 degrees 40 to 45 minutes. Lower temperature to 375 degrees after first 15 minutes.