Classic Pumpkin Pie with Cinnamon and Spice Whipped Cream

Classic Pumpkin Pie with Cinnamon and Spice Whipped Cream

Classic Pumpkin Pie with Cinnamon and Spice Whipped Cream
  • icons/brand/timer copy 2 Created with Sketch. Cook Time: 3 Hours, 25 Minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 8 servings
  • Cinnamon, ginger and cloves flavor this traditional pumpkin pie.

Ingredients

  • Pumpkin Pie
  • Cinnamon & Spice Whipped Cream

Cinnamon & Spice Whipped Cream

Pumpkin Pie

  • 1/2 tsp salt
  • 2 eggs
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Ginger
  • 1/2 cup corn syrup, dark
  • 1/8 tsp Ground Cloves
  • 1 can (12 fl. oz.) evaporated milk
  • 1 (9-inch) unbaked deep-dish pie crust
  • 1 can (15 oz.) pumpkin
  • 1/2 cup sugar

Directions

  1. Preheat oven to 425°F.

  2. Mix sugar, salt, cinnamon, ginger and cloves together in a large bowl.
  3. Add eggs and beat slightly.
  4. Add corn syrup, pumpkin and evaporated milk; blend well.
  5. Pour filling carefully into pie crust taking care not to overfill crust. (The amount of filling prepared may exceed the capacity of a 9-inch pie crust.)
  6. Pour any excess filling into custard cups or a small casserole dish to bake.
  7. 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.

  8. Cool on wire rack for 2 hours before serving.
  9. Pour cream into medium-sized bowl.
  10. Beat cream 3 to 4 minutes until soft peaks begin to form.
  11. Gradually add brown sugar, being careful not to over beat.
  12. Fold in vanilla, cinnamon and nutmeg.

Tips

For best results use chilled bowl and beaters to prepare whipped cream.