Pumpkin Pie
| 1 unbaked (9 inch) pastry shell with high fluted edge | 1/8 tsp. ground cloves |
| 1/3 cup firmly packed brown sugar | 3 eggs |
| 1 tsp. ground cinnamon | 1/2 cup dark corn syrup |
| 1/2 tsp. salt | 1 1/2 cups undiluted evaporated milk |
| 1/2 tsp. ground ginger | 1 1/2 cups pureed cooked pumpkin |
Stir together the brown sugar, cinnamon, salt, ginger, and cloves in a large bowl. Beat in eggs and corn syrup until thoroughly blended. Mix in evaporated milk and pumpkin. Pour into unbaked pastry shell, pouring in last portion after the pie has been placed in the oven on a cookie sheet. Place any extra filling in a custard container or small ovenproof dish and bake with the pie. Bake in 425°F oven for 15 minutes. Reduce heat to 350°F and continue baking for 1 hour or until knife inserted halfway between the center and edge comes out clean. Makes 6 servings.