Thanksgiving Pumpkin Pie Recipe

1 cup of half & half
3/4 cup of sugar
1/2 teaspoon of salt
1 1/2 teaspoons of pumpkin pie spice (or 1/4 teaspoon cinnamon & 1/4 teaspoon nutmeg)
1 cup of Libby's pumpkin (1/2 of a 16 oz. can)
1-2 tablespoons of sorghum (not molasses)
2 beaten eggs
Uncooked pie crust for 9" pie pan

Preheat oven to 450 degrees.  In a small saucepan, scald the half & half.  (Heat it until a skin forms on top, but do not boil.)  In mixing bowl, combine the sugar, salt and spices.  Add the pumpkin, sorghum and eggs; mix well.  After removing the skin off of the half & half, add it to the mix.  Blend in a mixer for at least 2 minutes. Pour into prepared, uncooked crust in a 9 inch pie pan.  Bake at 450 degrees for 10 minutes, then bake for 30 minutes at 325 degrees, or until a table knife comes out clean from the middle of the pie. 

Pecan Pumpkin Party Pie

1/2 cup of sugar
1 teaspoon of cinnamon
1/4 teaspoon of nutmeg
1/4 teaspoon of salt
1 cup of pumpkin
1/4 teaspoon of ginger
1/4 teaspoon of cloves
1 cup of whipping cream

For The Edging:

1/4 cup of brown sugar
1 tablespoon of water
2 tablespoon of butter
1/2 cup of chopped pecans
1 prepared graham cracker crust, (no sugar added), in pan and refrigerated

Cook sugar, pumpkin and spices on low heat for 3 minutes.  Cool. While cooling, whip whipping cream with 1 tablespoon sugar and a few drops of vanilla, and add to cooled pumpkin mixture.  Pour into prepared graham cracker crust, and return to refrigerator.  Edging: Cook sugar, butter and water on low heat 1 1/2 minutes. Remove from heat and stir in pecans.  Cool and spoon around edge pie. NOTE:  Can be doubled and made in a long pan if desired.  Keep refrigerated until ready to serve.