Preheat oven to 375.

Prepare and roll pastry for single-crust pie.

Line a 9" pie plate with pastry. Trim; crimp edge as desired.

In a large bowl stir together eggs, pumpkin, half-and-half or coconut milk, vanilla and molasses.

Stir in sugar, flour, salt and spices.

Pour pumpkin mixture into pastry-lined pie plate.

To prevent over browning, cover edge of pie with foil.

Bake in 375 F oven for 25 minutes.

Remove foil.

Bake for 40 minutes more or until a knife inserted near the center comes out clean.

Cool on a wire rack.

Cover and refrigerate within 2 hours.