Pumpkin Pie

Pumpkin Pie

Blue ribbon winner in a famous Ohio Pumpkin Show

1 1/2 c. cooked or canned pumpkin
1/4 c. white corn syrup
2 eggs
1/2 c. evaporated milk
2 tblsp. butter or margarine
1/2 c. hot milk
1/2 c. brown sugar firmly packed
1/2 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
1/8 tsp. cloves
1 recipe for plain pastry

Combine pumpkin, corn syrup, eggs and evaporated milk. Stir butter into the hot milk. Combine brown sugar, salt and spices. Mix until well blended. Combine all three mixtures; pour into pastry-lined pie pan. (For crisp crust, brush pastry with egg white or melted butter.)
Bake in hot oven (425) 15 minutes, then reduce heat to moderate oven (350) and bake 35 minutes longer or until knife inserted comes out clean.Just before serving, garnish, if you wish, with dollops of whipped cream topped with slivered, candied ginger.
Recipe from 1959 Farm Journal Country Cookbook