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Chef's Note: Pie can be made 1-2 days in advance and kept in the refrigerator.

Classic Pumpkin Pie

Premade pie shell or single-crust pie dough

Pumpkin puree

Eggs

Heavy cream

Light brown sugar

Molasses

Cinnamon

Ginger

Nutmeg

Cloves

Salt

Preheat the oven to 375°F. Have ready the premade pie shell or roll out the single-crust pie dough to fit an 8 inch pie plate. Trim any excess from the edges. Extra scraps can be used to make decorative leaves for the top of the pie or edge of the crust. Reserve the pie crusts in the refrigerator.

Whisk together the pumpkin with the remaining ingredients and pour into the prepared shell. If adding the decorative leaves to the crust, add after pouring the custard into the shell; adhere leaves with water or 1 beaten egg. If adding the leaves to the top of the pie, add after the first 20 minutes of baking after the top has set. Bake for 50 minutes or until the custard has set and the crust has a nice golden brown appearance. Let cool completely before serving.