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I love pecan pie! Sounds wonderful

Here’s my mother’s pumpkin pie recipe:

Crust:
3 cups flour
1 cup shortening
1 tsp salt

Cut ingredients together & pat into a 9x13” pan. (You can roll out, but this is quicker.)

Filling:
1 30 oz. can pumpkin
1/2 cup white sugar
1 cup packed brown sugar
6 eggs
1 13 oz. can evaporated milk
3 oz. brandy or rum
3 tsp cinnamon
1 tsp nutmeg
1/2 tsp allspice
1&1/2 tsp ginger
1/2 tsp salt

Beat together in mixer. Be sure to blend thoroughly. Pour into pie shell & bake for 15 minutes at 450 degrees F, then turn oven down to 400 degrees. Cook until done - about an hour - test by inserting a knife & having it come out clean. Serve with whipped cream & chopped crystalized ginger.

I made this a couple of weeks ago & added about a half cup of molasses to the filling. Gave it more of a gingerbread flavor rather than pumpkin.