1 1/2 cups pumpkin
1/4 cup light corn syrup
2 eggs
1/2 cup evaporated milk
2 tablespoons butter
1/2 cup milk — hot
1/2 cup brown sugar — firmly packed
1 1/2 teaspoons cinnamon
1/4 teaspoon ginger
1/2 teaspoon clove
1/2 teaspoon salt
1 pie shell
Combine pumpkin, corn syrup, eggs and evaporated milk. Stir butter into hot milk. Combine brown sugar, spices and salt and mix until well blended. Combine all htree mixtues. Pour filling into pie shell. Bake at 425? F for 15 minutes; reduce temperature to 350? F and bake 35 minutes or until inserted knife comes out clean. Garnish with whipped cream topped with slivers of candied ginger.