-----crust----- 1 1/2 c All-purpose flour

1/2 ts Salt

1/2 c Vegetable shortening

2 tb - 3 tbsp. ice water

-----filling----- 1 cn Pumpkin puree (16 oz)

1 cn Lite evaporated milk (12 oz)

1/2 c Sugar

1/2 c Molasses

1/3 c Rum (optional)

2 Eggs

1 ts Pumpkin pie spice

1/2 ts Salt

For crust, combine flour and salt. Cut shortening into flour mixture until it resembles coarse crumbs. Stir in ice water, 1 tbsp. at a time, until dough begins to come together. Form into ball; wrap and chill 15 minutes. Preheat oven to 375~F. On lightly floured surface roll out dough to fit into 10" pie pan. Transfer to pan; trim and flute edges. Reroll scrap to 1/8" thick. Cut into leaves. Place on ungreased baking sheet, cover and

refrigerate. For filling, beat together pumpkin, evaporated milk, sugar, molasses, rum, eggs, spice and salt. Pour into crust. Bake 55-60 minutes until custard is set but center jiggles slightly. Cool 1 hour then chill 4 hours. Meanwhile, bake leaves 12 minutes or until lightly browned. Decorate pie with leaves before serving. Makes 10 servings. Per serving: 300 cals, 6 g prot, 11 g fat, 44 mg chol, 41 g carbs, 270 mg sod. Source: Woman's World, November 1995. Formatted by Mary Wilson, BWVB02B. -----