Classic Pumpkin Pie with Cinnamon and Spice Whipped Cream
Cinnamon, ginger and cloves flavor this traditional pumpkin pie.
Prep Time: 20 minutes
Bake Time: 55 to 65 minutes
Cool Time: 2 hours
Yield: 8 servings
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 cup Karo® Dark Corn Syrup
1 can (15 ounces) pumpkin
1 can (12 fluid ounces) evaporated milk
1 (9-inch) unbaked deep-dish pie crust
Cinnamon & Spice Whipped Cream
1 cup whipping cream
2 tablespoons brown sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
A dash ground nutmeg
Preheat oven to 425°F.
For Pie: Mix sugar, salt, cinnamon, ginger and cloves together in a large bowl. Add eggs and beat slightly. Add corn syrup, pumpkin and evaporated milk; blend well.
Pour filling carefully into pie crust. PLEASE NOTE: Do not overfill crust. The amount of filling prepared may exceed the capacity of a 9-inch pie crust. Pour any excess filling into custard cups or a small casserole dish to bake.
Bake for 15 minutes; reduce oven temperature to 350°F and continue baking for 40 to 50 minutes, or until knife inserted in center of pie comes out clean. Cool on wire rack for 2 hours before serving.
For Whipped Cream: Pour cream into medium-sized bowl. Beat cream 3 to 4 minutes until soft peaks begin to form. Gradually add brown sugar, being careful not to over beat. Fold in vanilla, cinnamon and nutmeg.
Recipe Tip: For best results use chilled bowl and beaters to prepare whipped cream.