Pie:
1/2 t Salt
1 t cinnamon
1/2 t ground ginger
1/8 t ground cloves
2 eggs
1/2 c light corn syrup
15 oz. canned pumpkin
12 oz. evaporated milk
One 9" deep-dish pie crust
Mix sugar, salt & spices in a mixing bowl. Add eggs & beat slightly. Add remaining ingredients; blend well. Place pie crust into a pie pan, pour pumpkin filling into crust.
Bake in a 425F preheated oven for 15 minutes; reduce oven temperature to 350F and continue baking 40-50 minutes, or until knife inserted into pie center comes out clean.
Cool a minimum of two hours before serving.
Whipped Cream:
1 c whipping cream
2 T brown sugar
1/2 t vanilla extract
1/4 t cinnamon
dash of nutmeg
Pour cream into a medium bowl.
Beat 3-4 minutes until it begins to form soft peaks. Gradually add sugar, being careful not to overbeat.
Fold in vanilla & spices.
Note: For best results use a chilled bowl & beaters.
