Line piecrust with foil and fill with pie weights or dried beans. Bake 15 minutes. Remove foil and weights and bake another 3 to 5 minutes, until the pastry is just beginning to color. Remove from oven and place on wire rack to cool.
Beat eggs, sugar, molasses, cinnamon, ginger and nutmeg in a mixing bowl until blended. Turn to low speed and add pumpkin, M cup cream and milk.
Pour mixture into piecrust and bake 35 minutes or until filling is set. (A knife inserted about 1-inch from the edge will comeout clean.) Cover crust edges with foil or a piecrust shield if browning too quickly. Transfer to wire rack to cool.
Whip remaining 1 cup cream and powdered sugar until soft peaks form. Serve pie with whipped cream. Makes one 9-inch pie.