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Celebrating
75 Years of Pumpkin
Forever a Favorite
Libby's Famous Pumpkin Pie,
Pumpkin Crème Brûlée and
Pumpkin Ginger Cheesecake
 (Family Features) - Pumpkin pie, a lasting legacy of Pilgrim feasts, continues
to serve as the much-anticipated conclusion to many
traditional holiday meals. Since 1929, Libby's Pumpkin has
been indelibly linked with America's heritage and classic
baking traditions. Today this passion continues, with more
than 50 million pies served each year. And ever since
Libby's Famous Pumpkin Pie recipe first appeared on its
labels in 1950, American bakers have been able to create
consistently superior pies more easily.
Canned pumpkin has remained a favorite due to its
convenience, quality, nutrition and, of course, great taste.
With pumpkin on the ingredient list, the distinctive orange
color, creamy texture, moistness and mellow taste can
enhance any number of dishes. Contemporary cooks have
discovered pumpkin's versatility and flair, so it now stars
in more than pies. Pumpkin adapts to a variety of flavorings
and spices, giving terrific taste to breads, soups and many
delicious desserts.
Beloved by cooks across the land and still a family
tradition today, few can claim Libby's Pumpkin's 75 years of
heritage, nutrition and versatility. Visit
www.VeryBestBaking.com for more delectable recipes from
sweet to savory, featuring an American original.
Libby's Famous Pumpkin Pie
Makes 8 servings
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 ounces) Libby's 100% Pure Pumpkin
1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream
MIX sugar, salt, cinnamon, 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 15 minutes. Reduce temperature
to 350°F; bake 40 to 50 minutes or until knife inserted near
center comes out clean. Cool on wire rack 2 hours. Serve
immediately or refrigerate. Top with whipped cream before
serving.
Pumpkin Crème Brûlée
Makes 6 servings
Nonstick cooking spray
1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk
3/4 cup Libby's 100% Pure Pumpkin
5 tablespoons granulated sugar, divided
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 large eggs
2 large egg whites
PREHEAT oven to 300°F. Coat six 6-ounce custard cups with
nonstick cooking spray. Place cups in 13 x 9-inch baking
pan.
PLACE evaporated milk, pumpkin, 3 tablespoons sugar, vanilla
extract, cinnamon and salt in blender container; cover.
Process until smooth, about 1 minute. Add eggs and egg
whites to blender; process just until smooth. Pour mixture
into prepared cups. Fill pan with hot water to 1-inch depth.
BAKE 65 to 70 minutes or until gently set in center. Remove
to wire rack to cool slightly. Refrigerate several hours or
overnight.
PREHEAT broiler. Sprinkle each crème brûlée with 1 teaspoon
of remaining sugar. Place on jelly-roll pan. Broil 1 to 2
minutes, rotating pan once, until sugar is melted and
caramelized. Refrigerate 5 to 10 minutes or until topping
hardens.
Pumpkin Ginger Cheesecake
Makes 16 servings
CRUST
1 1/2 cups gingersnap cookie crumbs (about 36 cookies)
1/4 cup granulated sugar
3 tablespoons butter or margarine, melted
CHEESECAKE
3 packages (8 ounces each) cream cheese, softened
1 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs
1 can (15 ounces) Libby's 100% Pure Pumpkin
2/3 cup (5-fluid-ounce can) Nestlé Carnation Evaporated Milk
2 tablespoons cornstarch
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
TOPPING
1 container (16 ounces) sour cream, at room temperature
1/3 cup granulated sugar
1 teaspoon vanilla extract
Crumbled gingersnap cookies
PREHEAT oven to 350°F. Tightly wrap outside bottom and side
of 9-inch springform pan with 2 pieces of foil to prevent
leakage. Lightly grease inside of pan.
FOR CRUST:
COMBINE crumbs, granulated sugar and butter in medium bowl.
Press onto bottom and 1 inch up sides of prepared pan. Bake
6 to 8 minutes. Cool on wire rack 10 minutes.
FOR CHEESECAKE:
BEAT cream cheese, granulated sugar and brown sugar in large
mixer bowl until fluffy. Beat in eggs, pumpkin and
evaporated milk. Add cornstarch, ginger and cloves; beat
well. Pour into crust. Place pan in large roasting pan; fill
roasting pan with hot water to 1-inch depth.
BAKE 65 to 75 minutes or until edge is set but center still
moves slightly.
FOR TOPPING:
COMBINE sour cream, granulated sugar and vanilla extract in
small bowl; mix well. Remove cheesecake from water bath,
leaving water bath in oven. Spread sour cream mixture over
surface of warm cheesecake. Return cake to water bath; bake
5 minutes longer. Remove cheesecake from water bath to wire
rack. Run knife around edge of cheesecake. Cool completely.
Refrigerate several hours or overnight. Top with crumbled
gingersnaps. Remove side of pan.
SOURCE: Libby's 100% Pure Pumpkin
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