Mama's Thanksgiving Pumpkin Pie

My family has to have pumpkin pie for Thanksgiving. It is right up there with the turkey. I can still picture my mother setting up the ingredients for our pie when I was a young child. The focal point is a simple white label-covered can with a picture of a pumpkin pie slice featured on the front. One-Pie processed pumpkin is the only filling we use for our holiday pie. It is canned at the One-Pie Canning Company in West Paris, Maine. We feel so strongly about this that we will search at several grocery stores to find it. I sent my husband out on the mission to buy it four years ago. He purchased a can surrounded by a golden colored label - foolish man. The can still sits on the shelf of shame.
This pie is creamy and delicious. Four generations of my family have enjoyed the potassium-rich dessert for holidays and the traditional day after Thanksgiving breakfast treat. If you live on the eastern seaboard of the United States you may be lucky enough to find the red, white and blue labeled can filled with deep orange pumpkin goodness. This recipe is found on the label. My family tweaks it a tiny bit. For a pie with less intense spice flavor, use measurements that are in parentheses.

New England Pumpkin Pie
1 can One-Pie pumpkin 15 ounce
1 Tbsp cornstarch
1/2 tsp cinnamon
1/2 tsp ginger (1/4 tsp)
1/2 tsp nutmeg (1/4 tsp)
1/2 tsp salt scant (1/4 tsp)
1 1/2 Tsp melted butter (margarine
1 1/2 cup of milk or one 12 ounce can of evaporated milk
1 cup sugar
1/8 cup of molasses
2 eggs (beaten)

Line a 9 inch pie plate with your favorite pie crust. Preheat the oven to 450 degrees F
Melt the butter or margarine in a small container in the microwave. Scoop the contents of the pumpkin into a mixer bowl. Sift cornstarch, cinnamon, ginger, nutmeg, salt and sugar together. Mix thoroughly into the pumpkin. Beat the eggs and add them into the pumpkin mixture. Add in melted butter, molasses and the can of evaporated milk. Mix until well blended. Pour the pumpkin mixture into the pie shell. Bake at 450 degrees for 15 minutes. Reduce the heat to 350 degrees and bake for 50 more minutes.
If the outer crust is browning too fast cover the edges with foil.
Cut out pumpkin shapes with a cookie cutter and press them on to the outer edge of the pie crust for a more decorative presentation.