Pumpkin Pie with Molasses Creme and Toasted Almonds

For the pie filling, sieve one and a half cups of pumpkin. Add one cup of brown sugar, four eggs, one cup of heavy cream and one cup of milk scalded together, one-half teaspoon salt, and cinnamon and ginger to taste.

For the Top> Whip one-half pint of heavy cream until stiff. Pour one-quarter cup of light molasses in a fine stream over the cream, folding it in carefully as it is added. Add a pinch of ginger, and it is really elegant with the pumpkin pie -- especially with toasted almonds on top!