Creamy Pumpkin Custard Pie - cooking recipe

Ingredients

1 cup dark corn syrup (Karo preferred)
1 cup evaporated milk
4 whole eggs
2 egg whites
1 (16 ounce) can pumpkin
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 (9 inch) pie crusts (your own recipe or storebought)

Preparation

Preheat oven to 400\u00b0F.
Mix first nine ingredients together until smooth.
Pour into 1 unbaked 9-inch pastry shell with high fluted edge.
Bake in oven 1 hour or until knife inserted in center comes out clean.
Cool.