Monday, 7 November 2011

This year we're thankful for pumpkin pie!

The leaves are turning gold and crunchy, hats and scarves are making their first outings and thoughts are starting to turn to the holiday season. We can't believe it's already November, and it's only just over two weeks until Thanksgiving on the 24th November. We've got all the holiday staples from stuffing mixes to jellied cranberry, as well as corn muffin and buttermilk biscuit mixes, canned vegetables and French's fried onions, so what are you waiting for? Order now to avoid disappointment! And if you're looking for something different for dessert why not try a Caramel Apple Pie Cookie Mix or a lovely seasonal Sugar Cookie Decorating Kit.

For those of you not celebrating Thanksgiving, why not try making a pumpkin pie as an autumnal treat? Check out the recipe below for Libby's famous pumpkin pie - serve with whipped cream and a steaming mug of coffee for a true taste of America.

Libby's® Famous Pumpkin Pie

You will need:
  • 1 (9 inch) unbaked deep dish pie crust
  • 3/4 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 eggs
  • 1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
  • 1 (12 fluid ounce) can Evaporated Milk


  • 1. Preheat oven to 425 degrees F. (220C/gas mark 7)
  • 2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
  • 3. Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near centre comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. 

  • Or check out this Keebler Ready Crust recipe here.

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