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Pumpkin Pie

argo logo  Courtesy of Argo Foodservice


Pumpkin Pie

Makes: 5 pies
Bake Time: 45 to 50 minutes
Cool Time: 2 hours


  • 14 oz. sugar
  • 2 tsp. salt
  • 1 Tbsp. Durkee® Ground Cinnamon
  • 1-1/2 tsp. Durkee® Ground Ginger
  • 3/8 tsp. Durkee® Ground Cloves
  • 14 oz. fresh OR thawed frozen whole eggs
  • 16 fluid oz. Karo® Dark OR Light Corn Syrup
  • 3 lb., 12 oz. canned pumpkin
  • 48 fluid oz. evaporated milk
  • 5 (9-inch) unbaked deep-dish regular OR gluten-free pie crusts
  • Gluten-free whipped topping


  1. Combine sugar, cinnamon, ginger and cloves in large bowl.  Add eggs.  Whisk just until combined.  Gradually whisk in corn syrup, pumpkin and evaporated milk; mix well.
  2. Pour 2 lbs., 9 oz. filling into each pie crust.
  3. Bake for 15 minutes at 425°F.  Reduce heat to 350ºF and bake about 30 to 35 minutes longer or until knife inserted near center comes out clean.
  4. Remove pies from oven.  Cool on wire rack. Refrigerate within 2 hours; cover for longer storage.
  5. Serve with sweetened whipped cream, if desired.

Tip: To prevent over-browning, cover edge of pies with foil.

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