Classic Pumpkin Pie
Every Thanksgiving feast needs this Classic Pumpkin Pie recipe. It's creamy, full of fall spices, and the perfect way to end a delicious dinner!
Ingredients
For the Pie
- 1/2 cup Sugar
- 1/2 tsp Salt
- 2 tsp Member's Mark™ Pumpkin Pie Spice
- 2 Eggs
- 1/2 cup Karo® Dark Corn Syrup
- 1 can (15 oz) Pumpkin puree
- 1 can (12 oz) Evaporated milk
- 1 Unbaked deep dish pie crust
For the Pumpkin Spice Whipped Cream
- 1 cup Heavy whipping cream
- 2 tbsp Member's Mark™ Brown Sugar
- 1/2 tsp Pure vanilla extract
- 1/2 tsp Member's Mark™ Pumpkin Pie Spice
Instructions
For the Pie
- Preheat oven to 425°F.
- Mix sugar, salt, and Member's Mark™ Pumpkin Pie Spice 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, being sure not to overfill the 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 the Pumpkin Spice Whipped Cream
- Pour cream into medium-sized bowl. Beat cream 3 to 4 minutes until soft peaks begin to form. Gradually add Member's Mark™ Brown Sugar, being careful not to over beat. Fold in vanilla and Member's Mark™ Pumpkin Pie Spice.
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