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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 ijL ; : j|i|f|j * l! ' J|Ppl' | *MVW v j Pumpkin pie is even better topped with delicately sea soned whipped cream. IIIPIP, ' t 1 m i y r ' • *** j /Jm ■ 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- Great Peals Free AD for items under SSO Call 987-1823 for details »*• ''■*■ introsul Kraft Maid MMOEN WB W THE FAUCET WHOLESALE TO PUBLIC Mention This Ad & Receive an Additional 10% OFF Our Already Low Prices. 478-987-7225 201 Kellwood Dr., Percy, Ga. www.introsul.com 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 40183 000040043