Classic Maine Pumpkin Pie

Servings: 6 to 8
1 single crust 9-inch pastry dough, unbaked
16 ounces of fresh pumpkin, pureed or equivalent of canned pumpkin
2 eggs, beaten
1/8 cup molasses (or sorghum molasses)
2 tablespoons butter, melted
1 12-ounce can evaporated milk or 6 ounces milk and 6 ounces heavy cream, mixed
3/4 cup sugar
1/2 teaspoon salt
1 tablespoon cornstarch
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
Preheat oven to 450 degrees.
Prepare the pastry and line a 9-inch pie dish with it.  Chill until needed.
Into a large bowl sift the sugar, salt, cornstarch and spices, whisking together to mix.  Add the pureed pumpkin, eggs, melted butter, molasses (or sorghum) and either the evaporated milk or fresh milk-cream mixture. Stir thoroughly to blend.  Pour into the prepared pastry shell and bake for 15 minutes; lower the heat to 350 degrees and bake for about 50 minutes or until the filling is nicely set.
Put on a rack to cool and serve at room temperature with a dollop of whipped cream.