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HOUSTON DAILY JOURNAL
Practically perfect pumpkin pie
Special to the Journal
Is pumpkin pie an impor
tant part of your holiday
planning? There will be
more than 10 million home
made pumpkin pies (that’s
80 million slices) prepared
in the U.S. this year! If you
are a homemade or frozen
pumpkin pie family, then
Karo Corn Syrup wants to
share three ideas on how to
make this perennial favorite
even better:
■ richer, deeper flavor for
the filling
■ novel single serving por
tions
■ and several variations
on tasty whipped-cream top
pings
Pumpkin pie perfection
requires striking a deli
cate flavor-balance between
sweetness and spice. What’s
more, the unique flavor
combination of sweet pureed
pumpkin, spicy cinnamon,
peppery-sweet ginger and
pungent cloves can simply
be overpowered by excessive
amounts of white granulat
ed sugar. All too often, the
common pumpkin pie recipe
of today specifies amounts of
sugar that mask the other
wonderful flavors.
Perfect pumpkin pie con
sistency is smooth, but not
too fluffy; fluffiness contrib
utes to the pumpkin taste
being diluted.
We seem to have forgotten
what our grandmothers and
great grandmothers knew:
the way dark corn syrup in
pumpkin pie complements
the pumpkin and spices, and
results in a deeper, more
complex taste. Using dark
corn syrup was old hat in
homemade pumpkin pies 60,
80 and even 100 years ago.
Recently, the experts in
the Karo Test Kitchens thor
oughly researched and tested
pumpkin pie recipes using
dark com syrup, while also
testing light corn syrup.
The results were highly
successful.
Individual Classic Karo
Pumpkin Pies boast a deep,
complex taste in which the
true pumpkin and spice fla
vors shine-through. The
texture is excellent: smooth,
but dense, and not overly
fluffy. This is a great pump
kin pie.
Additionally, in this age
when portion-control is
trending up, the Karo home
economists developed a rec
ipe for single-serve “pump
kin pie-lets.” The recipe
yields six separate six-ounce
individual single-serve pies.
A traditibnal nine-inch pie
recipe, which uses the exact
same filling as the single
serve recipe, is also present
ed.
For ideas on how to add
some pizzazz to this year’s
pumpkin pie toppings, see
the sidebar.
In anticipation of this bak
ing season (2006-2007), Karo
Corn Syrup has devoted sig
nificant recipe development
resources to homemade
pies. When many American
home-bakers think of a corn
syrup-based pie, Pecan Pie
immediately comes to mind.
And, indeed, corn syrup is
an essential ingredient in
the classic pecan pie. But
this year, Karo is highlight
ing corn syrup as the “secret
ingredient” in dozens of
other tempting, tantaliz
ing new pie recipes, such as
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Pumpkin pie is even better topped with delicately sea
soned whipped cream.
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fruit pies (pear, cherry, and
apple), custard pies (cara
mel custard, apple custard),
chiffon pies (lemon chiffon,
orange chiffon and pome
granate chiffon), nut pies
(raisin walnut, coconut oat
meal) and such novel pies
as Golden Syrup Walnut Pie
and Squash Custard Pie, and
- of course - Pumpkin Pie.
For more delicious pump
kin pie recipes, including
Frozen Pumpkin Cream Pie,
Pumpkin Cheese-Swirled
Pie, Pumpkin Pecan Pie and
8-Slice Pumpkin Pie, visit
www.karosyrup.com .
Individual
pumpkin pies
Makes Six Servings
These are Pumpkin pies
that boast a deep, complex
taste with true pumpkin
and spice flavors shining
through.
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon ground cin
namon
1/2 teaspoon ground
ginger
1/8 teaspoon ground
cloves
2 eggs
1/2 cup Karo Dark Corn
Syrup
1 can (15 ounces) pump
kin
1 can (12 fluid ounces)
evaporated milk
Pastry for double crust
pie
Preheat oven to 350
degrees.
Mix sugar, salt and spices
in a bowl. Add eggs and
beat slightly. Add remaining
ingredients; blend well.
Roll pastry on a lightly
floured surface. Cut 6 circles
of pastry about 6-1/2 inches
in diameter. Note: if using
a purchased refrigerated pie
crust, roll 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 toward the
inside; flute or crimp edges
by pressing pastry against
cup at even intervals.
Making a great
thing greater
Are you a traditional
ist who cannot aim your
fork at a slice of pumpkin
pie which is lacking a dol
lop of fresh whipped cream
or dessert topping?
Would you like to spice
up that fresh whipped
cream or dessert topping?
The experts in the Karo
Test Kitchens offer four
flavor-enhancements sure
to further excite your
Place an equal amount
of pumpkin filling (about
3/4 cup) into each prepared
crust.
Bake 50 to 60 minutes, or
until knife inserted in pie
center comes out clean.
Allow pies to cool a mini
mum of 2 hours before serv
ing.
Classic pumpkin
pie
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon ground cin
namon
1/2 teaspoon ground
ginger
1/8 teaspoon ground
cloves
, 2 eggs
1/2 cup Karo Light OR
Dark Corn Syrup
1 can (15 oz) pumpkin
1 can (12 fluid oz) evap
orated milk
1 (9-inch) unbaked deep
dish pie crust
Mix sugar, salt and spices
in a bowl. Add eggs and
beat slightly. Add remain-
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FOOD
already-excited pumpkin
drenched taste buds.
■ Add a dash of vanilla,
or
■ Scatter-in some crys
tallized ginger (edible as a
candy), or
■ Sprinkle cinnamon
and freshly-grated nutmeg
(freshly-grated nutmeg
makes a world of differ
ence), or.
■ For the heat-freaks,
add a conservative amount
of cardamom spice (hot)
and cinnamon.
ing ingredients; blend well.
Place pie crust into a 9-inch
pie plate,
pour pumpkin filling into
pie crust.
Bake in a 425 degree pre
heated oven for 15 minutes;
reduce oven temperature to
350 degrees and continue
baking for 40 to 50 minutes,
or until knife inserted in pie
center comes out clean.
Cool a minimum of two
hours before serving.
Come join us for breakfast
at the New Perry Hotel.
Our very own Southern belle, Miss Belinda Evans,
her love for people and food, are once again at
the New Perry Hotel
800 Carroll St. - Perry, GA
(478) 987-1073
int o iul
KITCHENS BATH DESIGN CENTER
Chicken, Seafood & BBQ
6i*ty Gndenj yW
‘Duutete.
Fully Cooked Dinners
and Side Dishes.
Cakes and Pies.
Deadline Nov. 16, 2006
704 Carroll Street • Perry; GA 31069
988-9867
W
WEDNESDAY, NOVEMBER 1, 2006 ♦
5C
Dark com
syrup lends
flavor in these
single-serving
pies.
Karo
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