Amount
Ingredient
Preparation



1 1/2
cups
pumpkin





1/4
cup
corn syrup, light





2
each
eggs





1/2
cup
evaporated milk





2
tablespoons
butter





1/2
cup
milk

hot



1/2
cup
brown sugar

firmly packed



1 1/2
teaspoons
cinnamon





1/4
teaspoon
ginger





1/2
teaspoon
cloves





1/2
teaspoon
salt





1
each
pie shell

 Combine pumpkin, corn syrup, eggs and evaporated milk.

Stir butter into hot milk.

Combine brown sugar, spices and salt and mix until well blended.

Combine all htree mixtues.  Pour filling into pie shell.

Bake at 425B: F for 15 minutes; reduce temperature to 35B: F and bake 35 minutes or until inserted knife comes out clean.

Garnish with whipped cream topped with slivers of candied ginger.