Mix 1 (10-oz.) pkg. pie crust mix with 1/4 cup ice water and roll out to fit a 9-inch pie plate.
Finish edge of crust with a high, fluted rim and set aside.
Make filling by beating together 3 eggs, 1/2 cup sugar, 1/4 cupdark molasses, 1 teaspoon each ginger and cinnamon and 1/2 teaspoon each salt and allspice.
Add 1 1/2 cups canned pumpkin and 1 (14 1/2-oz.) can evaporated milk (or 1 1/2 cups light cream).
Beat thoroughly to blend.
Pour into prepared pie shell.
Bake 15 minutes at 425°, then 40 minutes more at 350°, until a knife inserted in center of pie comes out clean.
Serve pie hot with 1/2 cup heavy cream, or serve cold with 1/2 cup heavy cream whipped and piped decoratively around edge of pie.
Note:
Tradition calls for a choice of Mincemeat and Pumpkin Pie to be given at Thanksgiving.
Try a variation on this old theme by serving a combination Mincemeat-Pumpkin Pie.
Spread 1 1/2 cups prepared mincemeat over the bottom of an unbaked 9-inch pie crust.
Top with pumpkin filling as above and bake as directed.