Fall Pumpkin Pie

2 eggs
1 (15 oz) can of pumpkin
1 cup C&H Granulated OR Certified Orange Organic Sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon salt
1 tablespoon molasses
¾ cup evaporated milk
2 (9 inch) deep dish, unbaked pie crust shells
1 egg white

Preheat over to 425o F. beat 2 eggs lightly in medium bowl. Add pumpkin, C&H Sugar, spices and molasses. Blend thoroughly, add milk and stir to blend. Pour into one unbaked, deep dish pie crust. Bake 45-55 minutes, or until set.

To make pastry leaves: roll out second pastry on a floured surface. Using a leaf-shaped cookie cutter, cut out shapes, gently place on baking sheet. Brush with egg white, bake at 425o F for 10-12 minutes or until golden brown. Arrange on top of baked, cooled pie.

Photo courtesy: google