Classic Pumpkin Pie with Cinnamon and Spice Whipped Cream
Ingredients
- 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 Beehive® OR Crown® Golden Syrup
- 1 can (15 ounces) pumpkin
- 1 can (12 fluid ounces) evaporated milk
- 1 (9-inch) unbaked deep-dish pie crust
- 1 cup whipping cream
- 2 tablespoons brown sugar
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- A dash ground nutmeg
Pumpkin Pie
Cinnamon & Spice Whipped Cream
PRODUCTS
Instructions
- 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.
[um_bookmarks_button]
