2 cups pumpkin puree
1 1/2 cup brown sugar
2 Tbsp canola oil
1 1/2 cup heavy cream or 1 12 oz. can of evaporated milk
2 Tbsp molasses
2 eggs plus the yolk of a third egg
1 tsp cinnamon
1 tsp ground ginger
1 tsp salt
1/4 tsp nutmeg
1/8 tsp ground cloves
Add all to a blender and puree until smooth. Pour mixture in uncooked crust pie shells.