Pumpkin Pie with Cinnamon and Spice Whipped Cream

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 (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

Directions

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.