Libby's Pumpkin Makes the Best Desserts

I don't think you can beat Libby's canned pumpkin for all around goodness. I am guilty of trying other brands and my family can certainly detect a different taste. Libby's is the best tasting for my family recipes.

There was some information going around concerning a shortage of pumpkin this year. I checked with the Libby's company website and found that there was a shortage of the pumpkin crop in 2009. However the 2010 pumpkin crop was very good and that the grocery shelves will have plenty of Libby's pumpkin ready for the upcoming holidays.

I was not worried because we use a lot of pumpkin and I keep a supply on hand. However, I have noticed each time I have been to my local market that they are well stocked with pumpkin.

Pumpkin is rich in fiber and beta-carotene and is low in fat and calories. Pumpkin is excellent for use in pies, breads, cheesecake and ice cream.

Growing pumpkins is easy, but to achieve that smooth flavorful puree requires a lot of work. Starting with picking the pumpkin, it must be washed , cut, seeds removed, sliced and baked. After baking the pumpkin you must push it through a sieve or whirred up in the blender. Usually what the end result is a grainy, lumpy, flavorless puree that is no where near as good as Libby's.

My family's favorite pumpkin pie recipe is printed on the Libby's label, with extra spices and a few more minutes in the oven. If you prefer a less spicy taste follow the recipe exactly as printed on the label and still achieve a delicious pie.

Spicy Pumpkin Pie Recipe

Makes two 9 inch pies

2 Cups( really full ) -Granulated sugar

1 Teaspoon Salt - ( I use Sea salt )

2 Teaspoons - Ground Cinnamon

1 Teaspoon (heaping) - Ground Ginger

½ Teaspoon (heaping) - Ground Cloves

2 Large eggs (well beaten)

1 large can (29 0z. ) Libby's Pumpkin Puree or (any brand )

2 Cans Evaporated Milk ( Milnot or Carnation ) or (any brand)

Mix together in a large bowl sugar, salt, cinnamon, ginger and cloves. Add beaten eggs, and pumpkin, gradually add evaporated milk. Stir until well blended. Pour evenly into two uncooked pie crusts. You may need to cover the edges of the curst to keep it from browning to fast.

Bake in a preheated 425 degree oven for 15 minutes, lower heat to 350 degrees for an additional 40 to 50 minutes. Test for doneness: when a knife inserted in the center of the pie comes out clean. Cool before serving - My family likes it still warm - Serve with whipped cream or whipped topping - Enjoy

For more fresh and canned pumpkin recipes go to relish.com/pumpkin.

Source: relish mag, November 2010