Saturday, October 30, 2010

Never fear, pumpkins are here!


Flash back to a year ago and you were probably scrambling to find canned pumpkin. Or else you were hoarding it. Last year, bad weather led to a major shortage in the pumpkin supply. People were selling cans of Libby's pumpkin on ebay at amazingly inflated prices, sometimes at 3 or 4 times the actual value!

Luckily, my mother had a hearty supply of pumpkin and Halloween and Thanksgiving were a success with delicious pumpkin pies!

Mother Nature looked favorably on the farmers and their pumpkin crops this year, and cans are in stock at stores after nearly a year's absence. If you can't find canned pumpkin in stores yet, don't worry! It's on the way and there is plenty available this year.


Here's a secret family recipe for Pumpkin Pie that will delight your Thanksgiving guests.

INGREDIENTS:
1 1/2 cups sugar
1 tsp. salt
2 tsp. ground cinnamon
1/2 tsp. ground ginger
4 heaping TBS Coffee Mate (original flavor)

4 large eggs
1 can (29 oz) Libby's 100% pure pumpkin (orange label ... never the brown label)
2 cans (12 fl. oz.) Carnation Evaporated Milk

2 prepared pie crusts in 9" pie plates - deep pie plates, not shallow
METHOD:
PREHEAT OVEN TO 425 degrees.
1. Mix: sugar, salt, cinnamon, ginger, and Coffee Mate in a small bowl until blended well.

2. Beat eggs in large bowl. Stir in pumpkin and blend. Add sugar/spice mixture and blend well.

3. Gradually stir in evaporated milk. Blend well after each addition of milk.

4. Pour pumpkin mixture into prepared pie shells.

5. Sprinkle tops of each pie with cinnamon ... just enough to give it a few dashes here and there on the top of each pie.

6. Bake at 425 degrees for 15 minutes. Reduce temperature of oven to 350 degrees and bake for an additional 45-50 minutes. (You will know they are ready to remove from the oven when you can insert a sharp knife into the center of each pie and the knife comes out clean.)

7. Remove from oven and cool on a wire rack for at least 2 hours. The best pumpkin pies will have slight cracks on the top of the pumpkin pie and also moisture beads will form on top of the baked pie while it is cooling.

This recipe won 1st place at the Frederick County Fair,
a blue ribbon, in the pie category several years ago.



xoxo

(via and via)

5 comments:

  1. I had no idea there was a pumpkin shortage! I always keep a few cans in my pantry as pumpkin is a good oil and egg replacement for cakes!

    ReplyDelete
  2. I had no idea there was a pumpkin shortage! I always keep a few cans in my pantry as pumpkin is a good oil and egg replacement for cakes!

    ReplyDelete
  3. At some point last year I heard about a possible shortage and stocked up! I think I must have 30 cans of pumpkin puree in my pantry! If you ever need some just let me know ;)

    ReplyDelete
  4. Oh my goodness! This recipe I've got to try!! Thanks to your mother for sharing it.

    P.S. Thanks so much for your sweet Halloween card. Hope you and the minnies have a Happy Halloween too! :)

    ReplyDelete
  5. Hope you had a wonderful Halloween!! I want to try that recipe. I love PUMPKIN everything!

    ReplyDelete

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