Pauline's Pumpkin Pie

1 1/2 c. canned pumpkin

2 eggs

2 T. butter

1/2 c. brown sugar, firmly packed

1/4 t. ginger

1/8 t. cloves

9" pie shell, unbaked

1/4 c. white corn syrup

1/2 c. evaporated milk

1/2 c. hot milk

1 1/2 t. cinnamon

1/2 t. nutmeg

1/2 t. salt

cool whip

Combine pumpkin, corn syrup, eggs and evaporated milk. Stir butter into hot milk. Combine brown sugar, spices, and salt. Mix untiol well blended. Combine all three mixtures. Place pie plate on oven rack and pour in filling, or place pie pan on baking sheet before pouring filling in. (For a crisp crust, brush egg white or melted butter on pastry). Bake at 425 for 15 minutes. Reduce temperature to 350 and bake 35 minutes longer, or until knife comes out clean. Garnish with whip cream and candied ginger. For 2 pies add 20 minutes to the 35 minute baking time. Refrigerate leftovers.

*Pauline made this recipe for over 50 years.