Barbara's Fresh Pumpkin Pie

1 whole fresh pumpkin
1 cup whole milk
3 eggs
1 cup maple syrup
2Tbl blackstrap molasses
2 tsp vanilla
1/4 tsp salt
2 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1/2 tsp allspice
dash of nutmeg

Cut pumpkin pie in half and remove seeds.  Bake facedown in about 1 inch of water at 350 degrees for 45-60 minutes.  Let cool.  Puree pumpkin in food processor then add remaining ingredients, whip.

Fill pie shell (made with Never Fail Pie Crust)

Bake at 425 for the first 15 minutes, then 350 for the next 45-60 minutes, until inserted knife comes out clean

-Barbara Cunsolo Smyth