Tuesday, December 30, 2008

Classic Pumpkin Pie with Cinnamon & Spice Whipped Cream

Classic Pumpkin Pie with Cinnamon & Spice Whipped Cream

Prep Time: 10 minutes
Cook Time: 55 to 65 minutes
Chill Time: 2 hours
Yield: 1 pie

* 1/2 cup sugar
* 1/2 teaspoon salt
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/8 teaspoon 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

* 1 cup whipping cream
* 2 tablespoons brown sugar
* 1/2 teaspoon vanilla extract
* 1/4 teaspoon ground cinnamon
* Dash ground nutmeg

1. Preheat oven to 425°F.

2. 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.

3. 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.

4. 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.

5. 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

6. TIPS: For best results use chilled bowl and beaters to prepare
whipped cream.

Source: Karo