Grandma Stefan's Pumpkin Pie

Below is my mother's original pumpkin pie recipe and then I also included my modifications to it after that. The photo is taken of the modified version of the pie.

2 c. canned pumpkin
1 c. whipping cream
1/2 tsp. salt
1 tsp. cinnamon
1 1/2 ginger
3/4 c. sugar (to taste)
2 beaten eggs
3 Tbsp. molasses

Mix together, pour into an unbaked pie shell and bake at 400 degrees for 1 hour. Makes one deeper-dish pie.

My modified pie recipe:

2 c. canned pumpkin
1 c. heavy cream
1 tsp. vanilla extract
1 1/2 tsp. cinnamon
1 tsp. ginger
1 c. sugar
2 beaten eggs
2 Tbsp. Blackstrap molasses

Mix cream, eggs, vanilla, molasses with a whisk. Add sugar and spices, whisk until smooth. Add canned pumpkin and stir thoroughly until smooth. Pour into 2 9-inch (shallow) pie shells. Bake for 35-40 minutes at 400 degrees or until a toothpick comes out clean and center is firm. Bake pies on a shallow baking pan to prevent spillage.

Cool and serve with whipped cream. Refrigerate leftovers. Makes two pies.