Thanks for the recipe, Wayne. I had one close to yours, with the
brown sugar instead of white, but the one I have uses maple syrup
instead of molasses. And your combination of spices look delicious.

Because this was my first pumpkin pie, I opted for the standard
version with white sugar. I needed to establish a baseline before
I tried something a little exotic.

One thing that I wondered about was the spices. Two of the recipes
I looked at recommended cinammon, ginger, and clove, and another
substituted nutmeg for the clove. I didn't have clove so I used
nutmeg and it was good.

Michael