Prep Time: 10 minutes
Cook Time: 55 to 65 minutes
Chill Time: 2 hours
Yield: 1 pie
- CLASSIC PUMPKIN PIE:
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon Spice Islands® Ground Saigon Cinnamon
- 1/2 teaspoon Spice Islands® Ground Ginger
- 1/8 teaspoon Spice Islands® Ground Cloves
- 2 eggs
- 1/2 cup Karo® Dark (preferred) or Light Corn Syrup
- 1 can (15 or 16 ounces) canned pumpkin
- 1 can (12 fluid ounces) evaporated milk
- 1 (9 to 9.5-inch) unbaked deep-dish pie crust
- CINNAMON & SPICE WHIPPED CREAM:
- 1 cup whipping cream
- 2 tablespoons brown sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- Dash ground nutmeg
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- 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.
- 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.
- NUTRITION TIP: To reduce calories, substitute new Karo® Lite Syrup for the Karo® Light or Dark Corn Syrup.
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