What’s Your Holiday Recipe Story? Libby’s Famous Pumpkin Pie Recipe

 

Recipe stories - from family, friends and our bakers - are something I never tire of! Whether prepared during the holidays and other celebration times, I love to hear about all the folks in the story, those cooking and preparing as well as eating and enjoying.

These recipes all have a story:

• a traditional recipe handed down through the years – prepared by so-and-so, must be made with this (no exceptions) and stirred this way (counterclockwise)
• a dish made in honor or memory of someone – these bring me smiles, laughter and sometimes tears
• a heritage dish of a country which educates and allows me to taste something I may not have tasted before
• a recipe disaster – to quote my nephew, who was 5 at the time, “What are you trying to do Aunt Jenny? Kill my taste buds?!”

Here is my story. For as long as I can remember, my family had pumpkin pie for dessert on this day. Mom traditionally made the pies and always used the Libby’s Famous Pumpkin Pie recipe. Ironically, December 25th is National Pumpkin Pie Day. This comes as no surprise to me.

One year when my family was hosting, I began to make the pies and Mom offered assistance to make the pumpkin filling and mentioned that I could do the crust. No problem! I proceeded to get all out that was needed.

“Where’s the mixer?” she asked. “No mixer is needed, I said, “ just use a whisk, one less piece of equipment to clean. This is what we do in the test kitchen.”

“Really? I have not tried that.” She proceeded to get things measured out but was obviously growing more flustered.

“Are you okay, Mom?” I asked, “need anything?”

She replied, “Yes, the mixer! How can you make pumpkin pie without a mixer? Don’t you have one? Isn’t it more work to use the whisk?”

By now, those close to the discussion stopped what they doing and had their eyes open wide. Don’t mess with Mom on the pies – I knew better! Calm needed to be restored to the kitchen. “Yes, I do, let me get it for you!”

“Much better,” she said. “See you mix each ingredient in one a time – in the order on the can. Works every time. I have never had one complaint.”

I went back to the crust making and kept quiet. We laughed about this later and I know I will be smiling when I make the pie this day thinking of her. As a friend states, “We fight and then we eat dessert!” How true.

May you laugh and smile in the kitchen and around the table remembering your stories.

Libby’s Famous Pumpkin Pie recipe

Ingredients needed for 8 servings:

• 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.

Links:

• Libby’s Famous Pumpkin Pie recipe
• See Libby’s coupons & promotions

More Pumpkin Recipes:

Pumpkin Pecan Pie

Gingersnap Pumpkin Chiffon Pie

 

Nestlé Kitchens Holiday Side Dish Recipe Contest Winner: Brussels Sprout Slaw

Written by Chris -

Until this recipe, I hadn’t ever met a Brussels sprout recipe I liked. I’ve tried all sorts of recipes prepared by talented chefs and yours truly. Still – nothing could convert these taste buds – who would have thought that raw Brussels sprouts could get my attention?

I initially flagged this Brussels Sprout Slaw recipe by Elyse Benner because of the creative use of apple juice. I love to reduce Apple Juicy Juice and make vinaigrettes out of it. That is exactly what Elyse did. Her approach was simple and ingredients fresh.

When we judged this recipe, the Brussels Sprout Slaw had been sitting in the vinaigrette for 4 hours (stored covered in the refrigerator). Her recipe states to store covered in the refrigerator overnight. Obviously this recipe is wonderful after 4 hours since it won our contest – but after 24, the onion mellows, the sprouts soften and the flavors intensify. If you can, do as Elyse instructs.

This recipe is so outstanding it made an appearance on our Thanksgiving table. Yes, I loved it so much I made it again, but this time for my family to enjoy.

Brussels Sprout Slaw

Ingredients needed for 12 servings:

• 4 cups Apple NESTLÉ JUICY JUICE All Natural 100% Juice
• 2 pounds Brussels sprouts
• 1 medium yellow onion
• 1/2 cup apple cider vinegar
• 2 teaspoons coarse sea salt
• 1/4 cup extra virgin olive oil
• 1/2 cup chopped walnuts, toasted
• 1 teaspoon caraway seeds

PLACE Juicy Juice in large skillet; bring to a boil over medium heat. Continue to boil until reduced to ½ cup (this will be close to 45 minutes). It should be thick enough to coat the back of a spoon. Set aside to cool while you prepare the slaw.

WASH Brussels sprouts. Cut the stems off of the Brussels sprouts and remove any discolored leaves. Cut each Brussels sprout in half and slice each half 4 times. Cut onion in half, then thinly slice.

STIR apple cider vinegar and salt into reduced Juicy Juice. Slowly whisk in olive oil until completely combined. Stir in onion, nuts and caraway seeds. Gradually add the Brussels sprouts, tossing to coat.

TRANSFER mixture to serving bowl; cover tightly. Refrigerate overnight. Stir just before serving.

2^nd Place: Pumpkin Bread Stuffing with Fennel-Apple Deliciousness (above) by Josie Shapiro

Josie referred to the bread as “cornbread” likely because of its texture – it’s a dense bread made with Libby’s 100% Pure Pumpkin and Carnation Evaporated Milk. This whole wheat pumpkin bread gets crumbled then added to a mixture that she calls “fennel-apple deliciousness.” And that’s just what it is! We love how this stuffing is loaded with onions, fennel, apples, cranberries and tarragon. It was delicious enough to land in second place, but we felt it was beautiful enough to take top honors!

3^rd Place: Maple Mashed & Roasted Sweet Potatoes with Sugar & Spice Pecans (above) by Joanna L. McCarthy

Everyone loved Joanna’s mashed sweet potatoes – and not one guessed the secret ingredient! These sweet potatoes get roasted with onions, then mashed with butter, cinnamon and Brown Sugar Maple Latte flavor Coffee-mate liquid coffee creamer. You read that right. Move over cream! Joanna also provided a lovely recipe for spiced pecans. She says they are optional. I say include them!

Thank you so much to those that entered! We hope you enter our future contests too.

Links:

• Brussels Sprout Slaw
• Pumpkin Bread Stuffing with Fennel-Apple Deliciousness
• Maple Mashed & Roasted Sweet Potatoes with Sugar & Spice Pecans
• Get a Juicy Juice coupon
• Get a Libby’s Pumpkin or Carnation coupon
• Get a Coffee-mate coupon

Related side dish recipes:

Moroccan Quinoa with Pine Nuts

Pumpkin & Sweet Potato Casserole

Pots of Dulce de Leche Pumpkin Cream Pie

 

Written by Jenny -

One of the top recipes from this summer’s pie contest that really peaked my interest (and taste buds too) was Maggie Moran’s Pots of Dulce de Leche Pumpkin Cream Pie! Summer seems so long ago now that Thanksgiving is on our minds but I do have to tell you this was a hit in our kitchen. We loved that this cream pie was portioned into individual servings, Maggie’s idea of serving in half-pint canning jars and of course, its taste.

This recipe is a snap to put together. The hardest part of it is waiting for them to chill but we won’t hold it against you if sneak a taste! As your spoon dips in, you will taste the whipped topping, creamy filling, yummy dulce de leche and then the graham cracker crust. Perhaps all of these will end up on your spoon at one time!

We thank you Maggie for your recipe inspiration. We look forward to making it throughout the year.

Pots of Dulce de Leche Pumpkin Cream Pie

Ingredients for 10 servings:

CRUST
• 1 sleeve graham crackers, finely crushed (1 1/4 cups)
• 5 tablespoons butter, melted

FILLING
• 1 can (15 ounces) LIBBY’S® 100% Pure Pumpkin
• 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk, chilled
• 1 box (3.4 ounces) vanilla instant pudding and pie filling mix
• 1 teaspoon pumpkin pie spice plus additional for dusting
• 1 tub (8 ounces) frozen whipped topping, thawed and divided
• 1 can (13.4 ounces) NESTLÉ® LA LECHERA® Dulce de Leche

Directions:

For Crust:

Combine graham crackers and butter in small bowl. Spoon about 2 measuring tablespoons into each of ten half-pint canning jars, custard cups and/or ramekins.

Pat crust down with back or side of measuring spoon.

For Filling:

Combine pumpkin, evaporated milk, pudding mix and pumpkin pie spice in large mixer bowl; beat for 1 minute or until blended.

Fold in 2 cups of whipped topping.

To Assemble:

Warm dulce de leche in microwave-safe bowl on HIGH (100%) power for 15 to 20 seconds to soften; stir well. Spoon dulce de leche on top of each crust. Spoon in about 1/2 cup pumpkin filling.

Top with a dollop of remaining whipped topping and a dusting of pumpkin pie spice. Keep refrigerated at least 2 hours before serving.

Links:

• Pots of Dulce de Leche Pumpkin Cream Pie
• Get a Libby’s Pumpkin or Carnation coupon

Related pumpkin recipes:

Pumpkin Pecan Pie

Pumpkin Cheesecake Tarts

 

Nestlé Kitchens Holiday Side Dish Recipe Contest

Written by Chris –

The holidays are just around the corner and ‘tis the season for eating and bringing the family together! Thanksgiving in particular is a great time to celebrate America’s melting pot of races, nationalities, cultures and religions. Magazines and blogs are full of recipes for traditional “Turkey Day” favorites, while also including recipes for multi-ethnic favorites like tamale-stuffed turkeys. Whether you’re having pavo (turkey), pollo (chicken), jamón (ham) or any other main dish, no holiday meal would be complete without some tasty side dishes.

If you have a special holiday side dish recipe that your family and friends rave about, share it with us! Enter the Nestlé Kitchens “Holiday Side Dish” contest for a chance to win $500. Contest begins October 31 and deadline for submission is Friday, November 18 by 11:59 p.m. PST. The recipe must include at least one qualifying Nestlé product.

Read the Nestle Kitchens Holiday Side Dishes Contest rules and email us your recipe to enter. And if you have a photo, that’s great!

Grand Prize winner will receive a $500 in the form of an American Express Gift Card, first and second prizewinners will receive a $100 American Express Gift Card. Winners will be contacted on or before December 6, 2011.

Need a little inspiration? Here are some of my favorite sides:

• Sweet Potato Pumpkin Casserole, shown at top.

• Moroccan Quinoa, shown above.

I hope you enter!

Links:

• Read the Nestle Kitchens Holiday Side Dishes Contest rules
• Email us your recipe to enter (photo not required, but we love ‘em).

More side dish recipes:

Roasted Vegetables with Creamy White Wine Sauce

Holiday Maggi Cornbread and Chile Stuffing

Make Christmas Ham & Mashed Potatoes into Holiday Tapas

If you’re like my family, you have mashed potatoes at every holiday meal. They are a classic. We like to keep the skins on, then mash them with garlic, cream cheese, milk and butter to make them creamy and tangy…and delicious.

I wanted to find a way to make these favorite mashed potatoes into another dish, with a different flavor. I decided to use this Potato Pancakes with Applesauce recipe as a base, but replace the applesauce with a tapas-meets-middle-east tapenade. You can add diced leftover ham to the tapenade, or serve this alongside the ham. (And of course, you can also serve it with applesauce as in the original recipe – this would be great with ham too!)

For the tapenade, you’ll need:

• 1 jar Kalamata olives
• 1 clove garlic, diced
• orange zest + orange pieces from 1 orange
• 1/2 cup orange/tangerine juice
• 1/4 cup olive oil
• fresh basil, chopped
• salt & freshly ground pepper
• cooked ham, diced (optional)

Chop the olives and cut the orange pieces in half, then combine the rest of the ingredients in a medium bowl and mix. Set aside. Mold leftover mashed potatoes into golf-sized balls.

Pour enough cooking oil into a large skillet to cover bottom with thick film. Heat to very hot but not smoking, and drop potato balls in. Flatten immediately. Fry for 3 to 5 minutes or until golden brown; flip and brown other side, as shown above.

Drain on paper towels. Serve with tapenade (photo above). Or, try the original recipe and serve with applesauce and sour cream.

Links:

• Potato Pancakes with Applesauce
• Get a Juicy Juice coupon

More leftover holiday ham recipes:

Ham-It-Up White Bean Soup

“Best”-over Ham & Pesto Pasta

Thanksgiving Leftovers & Turkey Enchilada Stack: A Family Favorite

I’m writing this post while on a family Thanksgiving vacation in Mammoth Lakes, CA. I don’t like to think a lot about meals while on vacation, so this Turkey Enchilada Stack fits the bill perfectly. For the most part, I am using leftover turkey and ingredients you would likely already have in your pantry or refrigerator. Now, if you didn’t cook a turkey or if you don’t have any leftovers, you can easily use meat from a rotisserie turkey or chicken.

I had two places of inspiration for this recipe – The Pioneer Woman and Cook’s Illustrated. When I came across Ree Drummond’s recipe for Simple, Perfect Enchiladas, I knew I had to make it. And what a treat it was; I loved how she incorporated fresh green onions and cilantro! But I wanted to find a way to simplify it and make it a tad healthier. To simplify, I stacked the tortillas instead of rolling them. To make it healthier, I used shredded turkey breast, eliminated most oil and used light cheese. Ree’s recipe also uses canned enchilada sauce. I searched high and low for a canned sauce I liked and came up empty. So I decided to make an easy one from scratch. Cook’s Illustrated is my favorite how-to site, so that was my first stop. I found a recipe that met my expectations, but I did modify it a bit to my liking.

So, here is my version of turkey enchiladas…

Ingredients needed:

• 1 teaspoon canola oil
• 1 medium onion, chopped (about 3/4 cup)
• 3 cloves garlic, chopped
• 1 1/2 to 2 tablespoons chili powder
• 2 1/2 to 3 teaspoons ground cumin
• 2 teaspoons granulated sugar
• 1 1/2 teaspoons MAGGI Instant Chicken Flavor Bouillon
• 1 can (6 ounces) tomato paste
• 2/3 cup (5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Milk
• 1 cup water
• 6 king size (7 1/2-inch) corn tortillas
• 3 cups shredded white meat turkey or meat from 2 lb. rotisserie chicken
• 2 cups (8 ounces) shredded light cheddar or Mexican-blend cheese, divided
• 1 cup sliced green onions, divided
• 1 can (2 1/4 ounces) sliced black olives, drained, divided (optional)
• 4 tablespoons chopped fresh cilantro, divided
• Light sour cream (optional)

For the sauce, heat oil in large skillet over medium-high heat. Add onion and garlic; cook, stirring frequently, for 4 minutes or until tender. Stir in chili powder, cumin, sugar and bouillon. Cook, stirring constantly, for 30 seconds.

Stir in tomato paste, evaporated milk and water; cook for a few minutes to heat through.

Pour through fine-mesh strainer (see photo above); discard onion/garlic pieces. Like it spicy? Stir 1 can (4 ounces) diced green chiles into the sauce.

Heat tortillas in microwave on HIGH (100%) power for 40 seconds or until very warm (this is how a lot of the fat is cut out of the recipe – no need to fry the tortillas in oil.)

Spoon 2 tablespoons sauce over bottom of 9-inch-round deep-dish pie plate, shown above.

Place 2 tortillas over sauce, covering entire bottom of pie plate, shown above.

Top with 1 1/2 cups turkey, ¾ cup cheese, 1/2 cup green onions, half of the olives and 1 tablespoon cilantro. Since my family doesn’t like olives, I left the olives out this time!

Top with about ½ cup sauce. Place 2 more tortillas over top. Sprinkle with remaining 1 1/2 cups turkey, ¾ cup cheese, remaining 1/2 cup green onions, remaining olives and 1 tablespoon cilantro, shown above.

Top with about ½ cup sauce. Top with remaining 2 tortillas, shown above.

Pour remaining sauce over tortillas. Sprinkle with remaining 1/2 cup cheese (see photo above); cover loosely with foil.

Bake for 25 minutes or heated through. Remove foil and bake an additional 5 minutes or until cheese is bubbly. Sprinkle with remaining 2 tablespoons cilantro before serving. Serve with sour cream.

Ahh, another meal triplet approved. Enjoy this special time with your family! We’re off to the slopes for now…

Links:

• Turkey Enchilada Stack
• Get Carnation & baking coupons

Other ideas for your turkey leftovers:

 

Turkey & White Bean Stew

Take Two Turkey Tetrazzini