Classic Karo Pumpkin Pie with Cinnamon & Spice Whipped Cream

By cecelia26_

Ingredients

• CLASSIC PUMPKIN PIE:
• 1/2 cup sugar
• 1/8 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) 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
• 4 tablespoons brown sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• Dash ground nutmeg

Preparation

Step 1

1.Preheat oven to 350°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. Pour any excess filling into custard cups or a small casserole dish to bake.
4.Bake for 60 to 65 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 nutmeg.
6.RECIPE TIP: For best results use chilled bowl and beaters to prepare whipped cream.
7.NUTRITION TIP: To reduce calories, substitute new Karo® Lite Syrup for the Karo® Light or Dark Corn Syrup.