Molasses Pumpkin Pie

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. --