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Classic Pumpkin Pie with Cinnamon & Spice Whipped Cream

Prep Time: 10 minutes

Cook Time: 55 minutes

Servings: 1 pie

RECIPE TIP: For best results use chilled bowl and beaters to prepare whipped cream. NUTRITION TIP: To reduce calories, substitute new Karo® Lite Syrup for the Karo® Light or Dark Corn Syrup.


  1/2 cup sugar

  1/2 tsp salt

  1 tsp Spice Islands® Ground Saigon Cinnamon

  1/2 tsp Spice Islands® Ground Ginger

  1/8 tsp Spice Islands® Ground Cloves

  2 eggs

  1/2 cup Karo® Dark (preferred) or Light Corn Syrup

  1 (15 or 16 ounces) can canned pumpkin

  1 (12 fluid ounces) can evaporated milk

  1 (9 - 9.5-inch) unbaked deep-dish pie crust

  1 cup whipping cream

  2 Tbs brown sugar

  1/2 tsp vanilla extract

  1/4 tsp ground cinnamon

  Dash ground nutmeg

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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.

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.