From the Farm Journal's Country Cookbook (1959), where it's described as a "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
- 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 unbaked 9" pie shell
Adapted from eatathomecooks.com
Combine pumpkin, corn syrup, eggs and evaporated milk.
Stir butter into 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 degrees) 15 min., then reduce to moderate (350 degrees) and bake 35 min. longer or until knife inserted comes out clean.
Just before serving, garnish with dollops of whipped cream topped with slivered candied ginger.