Adapted from Moosewood Cookbook
Yield: 4 servings

FILLING:
2 cups cooked, puréed pumpkin or squash (canned pumpkin is fine)
1/4 cup white sugar
1/4 cup brown sugar
2 Tbs. molasses
1/2 tsp. ground cloves or allspice
2 tsp. cinnamon
2 tsp. powdered ginger
3/4 tsp. salt
2 beaten eggs
1 cup evaporated milk (lowfat ok)
1 unbaked 9-inch pie crust

OPTIONAL TOPPINGS:
whipped cream with a little sugar and rum
whipped cream with a little sugar and vanilla extract
vanilla ice cream

1. Preaheat oven to 375° F.
   
   
2. Place pumpkin or squash purée in a medium-sized bowl, and add all other filling ingredients. Beat until smooth.
   
   
3. Spread into the pie crust and bake at 375° for 10 minutes. Turn the oven down to 350­, and bake another 40 minutes, or until the pie is firm in the center when shaken lightly.
   
   
4. Cool at least to room temperature before serving. This pie tastes very good chilled, with rum- or vanilla-spiked whipped cream, or some high-quality vanilla ice cream.