Karo Syrup Pumpkin Pie Recipe
A delicious and classic pumpkin pie recipe made with Karo syrup. This pumpkin pie is perfect for the fall season and Thanksgiving dinner. The combination of pumpkin puree, aromatic spices, and the sweetness of Karo syrup makes this pie a crowd-pleaser.
Ingredients
- 1 1/4 cups canned pumpkin puree
- 3/4 cup Karo corn syrup
- 2 eggs
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 9-inch unbaked pie crust
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, beat the pumpkin, Karo syrup, eggs, sugar, spices, and salt until well blended.
- Pour the mixture into the pie crust.
- Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 40 to 50 minutes or until a knife inserted near the center comes out clean.
- Cool on a wire rack for 2 hours.
- Refrigerate until ready to serve.
Total Time: 1 hour 15 minutes
Yield: 1 pie
This Karo Syrup Pumpkin Pie is a classic dessert that’s perfect for fall and Thanksgiving. The rich, creamy filling with the sweet and slightly nutty flavor of Karo syrup is sure to be a hit with your family and friends. Serve it with a dollop of whipped cream for a truly indulgent treat!
Nutritional Information: (per serving) Calories: 310, Total Fat: 10g, Saturated Fat: 4g, Cholesterol: 60mg, Sodium: 220mg, Total Carbohydrates: 50g, Dietary Fiber: 2g, Sugars: 38g, Protein: 5g
This Karo Syrup Pumpkin Pie is a beloved classic that brings warmth and comfort to any gathering. The rich and creamy texture combined with the spicy aroma of cinnamon, ginger, and nutmeg makes this recipe a must-try for any dessert lover.