Granny's Pumpkin Pie

We'll be having my granny's pumpkin pie again this year. She got this recipe from Southern Living sometime in the 1940s. She always says to make two because you can make two as easily as one. Give one away if you don't need it!

1 1/2 cups canned pumpkin
1/4 cup white corn syrup
2 eggs
1/2 cup evaporated milk
2 tablespoons butter
1/2 cup hot milk
1/2 cup brown sugar, packed
1 1/2 cups cinnamon
1/4 teaspoon ginger
1/2 teaspoon allspice
1/8 teaspoon cloves
1/2 teaspoon salt
Combine pumpkin, corn syrup, eggs, and evaporated milk. Stir butter into hot milk. Combine brown sugar, spices, and salt. Mix until well blended. Combine all three mixtures.
Line a 9-inch pie plate with pastry. (For crisp crust, brush egg white or melted butter on pastry.) Place pie plate on oven rack and pour in filling. Bake in hot (425 degree) oven 15 minutes, then reduce heat to 350 degrees and bake 35 minutes longer, or until knife insert comes out clean. Garnish with whipped cream topped with slivers of candied ginger.
For 2 pies, bake an additional 20-25 minutes.
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