Libby's Pumpkin Pie

This comes right off the can of Libby's pumpkin.  I use it for my pumpkin pies every year and it's always delicious!

Ingredients

• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
• 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
• Whipped cream (optional)

Directions

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving. 

Pumpkin Soup

We just ate this at a neighborhood Halloween party and it was so amazing that I HAD to get the recipe  (This recipe is courtesy of my friend Elania)!  It's the perfect way to use up those pumpkins after Halloween! :)

I only altered it a bit, with the "healthy heavy cream substitute" that I discovered here.  It turned out delicious!  This is definitely one of my new favorite recipes! 

Pumpkin Soup

Ingredients

• 6 cups chicken stock
• 1 1/2 teaspoons salt
• 4 cups pumpkin puree
• 1 teaspoon chopped fresh parsley
• 1 cup chopped onion

• 1/2 teaspoon chopped fresh thyme
• 1 clove garlic, minced
• 1/2 cup heavy whipping cream
• 5 whole black peppercorns

Original recipe yields 8 to 10 servings

Directions

• Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
• Puree the soup in small batches (1 cup at a time) using a food processor or blender.
• Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.

Pumpkin Bean Soup

Pumpkin-Bean Soup (courtesy of Better Homes & Gardens)

ingredients

• 1
  15-oz. can pumpkin
• 1
  14-oz. can unsweetened coconut milk
• 1
  15-oz. can cannellini beans, drained and rinsed
• 1
  14-oz. can vegetable broth
• 1
  tsp. dried leaf sage, crushed
• Salt and ground black pepper
• Cracked black peppercorns, optional
• Fresh lime slices, optional