BeeHive

1/2 cup (125 mL) white sugar
1/2 teaspoon (2 mL) salt
1 teaspoon (5 mL) cinnamon
1/2 teaspoon (2 mL) ground ginger
1/8 teaspoon (0.5 mL) ground cloves
2 eggs
1/2 cup (125 mL) BEEHIVE® Corn Syrup
or CROWN® Golden Corn Syrup
1 can (470 mL) 16 oz pumpkin
1 can (350 mL) 12 oz evaporated milk
1 9-inch (23 cm) unbaked pie crust

Mix sugar and spices in a bowl. Add eggs and beat slightly.
Add remaining ingredients; blend well. Pour into pie crust.
PLEASE NOTE: Do not overfill crust. If necessary discard
excess filling. Bake in hot oven at 425ºF (220ºC) for 15 minutes.
Reduce oven temperature to 350ºF (180ºC) and continue baking
for 40 to 50 minutes, or until metal knife inserted in pie center
comes out clean. Allow pie to cool a minimum of 2 hours
before serving.