Pumpkin Is Even More Pleasing When You Add Corn Syrup

Wednesday, March 1, 2006

(NAPSA)—If pumpkin pie is an _ important part of your holiday meals, then you may be interested in ways to make this perennial favorite even better. With the right ingredients, you can achieve a richer, deeper flavor for the filling and serve your guests their own personal single serving. Pumpkin pie perfection re- quires striking a delicate balance between sweetness and spice. The unique flavor combination of sweet pureed pumpkin, cinnamon, ginger and cloves can be overpowered by too much sugar. To complement the pumpkin and spices and help achieve a deeper, more complex taste, use a combination of corn syrup and sugar to add sweetness to your ast. pumpkin pie. Dark corn syrup was an essential ingredient in homemade pumpkin pies 60, 80 and 100 years ago and remains an excellent ingredient choice. This new, improved recipe, Individual Classic Karo Pumpkin Pies, has a smooth but dense, and not overly-fluffy texture. It may well become your new pie tradition. After the main course, anyone for whom portion-control is paramount will appreciate this recipe for single-serve “pumpkinpie-lets.” Try flavoring real whipped cream with any of the following: The addition of dark corn syrup makes these mini pumpkin pies more flavorful than other pumpkin pies. Individual Classic Karo Pumpkin Pies Roll pastry on a lightly floured surface. Bake time: 1 hour Chill time: 2 hours about 6 to 12 inches in diameter. Note: if using a purchased refrigerated pie crust, roll Prep time: 25 minutes Makes6 servings “2 Cup sugar “4 teaspoon salt 1 teaspoon ground cinnamon “4 teaspoon ground ginger % teaspoon groundcloves 2 eggs vanilla, finely chopped crystallized ginger, cinnamon and freshly-grated nutmeg or ground cardamom and cinnamon to % cup Karo Dark Corn Syrup 1 can (15 ounces) pumpkin 1 can (12 fluid ounces) evaporated milk Pastry for double crust pie including Frozen Pumpkin Cream Pie, Pumpkin CheeseSwirled Pie, Pumpkin Pecan Pie and the Classic Pumpkin Pie, Preheat oven to 350 F. Mix sugar, salt and spices in a bowl. Add eggs and beat slightly. Add remaining ingre- serve along the pies. For more delicious recipes, visit www.karosyrup.com. dients; blend well. Cut six circles of pastry each crust into an oval, about 16 x 13 inches. Cut 3 circles from each oval. Place each pastry circle in a 10-ounce custard cup. Fold top edge of pastry towards the inside; flute or crimp edges by pressing pastry against cup at even intervals. Place an equal amount of pumpkinfilling (about % cup) into each prepared crust. Bake 50 to 60 minutes or until knife inserted in pie cen- ter comesout clean. Allow pies to cool a minimum of two hours before serving.

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