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Classic Pumpkin Pie with Cinnamon and Spice Whipped Cream

PrintPrint Recipe
  • Yield: 8 servings
  • Prep Time: 0:20
  • Bake Time: 55 to 65 minutes
  • Cool Time: 2 hours

Ingredients

  • Pumpkin 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 Corn Syrup
  • 1 can (15 ounces) pumpkin
  • 1 can (12 fluid ounces) evaporated milk
  • 1 (-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

Directions

  1. Preheat oven to 425°F.
For Pie:
  1. 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.
  2. 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.
  3. 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:
  1. 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.
  2. Recipe Tip: For best results use chilled bowl and beaters to prepare whipped cream.
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Classic Pumpkin Pie with Cinnamon and Spice Whipped Cream

  • Yield: 8 servings
  • Prep Time:  20 minutes
  • Bake Time: 55 to 65 minutes
  • Cool Time: 2 hours

Ingredients

  • Pumpkin 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 Corn Syrup
  • 1 can (15 ounces) pumpkin
  • 1 can (12 fluid ounces) evaporated milk
  • 1 (-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

Directions

  • Preheat oven to 425°F.
  • 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.
  • 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.