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Cook Time: 30 minutes
Ingredients:
- 1/2 cup light brown sugar, firmly packed
- 1/2 teaspoon salt
- 1/8 teaspoon ground cloves
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 3/4 cups fresh cooked, pureed pumpkin
- 1/4 cup light corn syrup
- 2 eggs, lightly beaten
- 2 tablespoons melted butter
- 1/2 cup evaporated milk
- 1/2 cup milk, scalded
- egg white
- 1 unbaked pie shell, 9-inch
Preparation:
Mix sugar, salt, and spices. Add pumpkin, then corn syrup, eggs, butter, evaporated milk, and the hot milk. Brush bottom of the pie crust with egg white. Pour pumpkin filling mixture into the shell and bake at 375° oven for 25 to 35 minutes. A knife should come out clean when inserted in center.
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