Pumpkin Pie with Cinnamon and Spice Whipped Cream

Makes 8 servings

Cinnamon, ginger and cloves flavor this traditional pumpkin pie.

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 (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.