75 Years of Pumpkin
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.
Pumpkin Ginger Cheesecake
Makes 16 servings
CRUST
1 1/2 cups gingersnap cookie crumbs (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 Pumpkin
2/3 cup (5-fluid-ounce can) evaporated milk
2 tablespoons cornstarch
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
TOPPING
1 container (16 ounces) sour cream, 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.
Pumpkin Crème Brûlée
Nonstick cooking spray
1 can (12 fluid ounces) evaporated milk
3/4 cup Libby’s Pumpkin
5 tablespoons granulated sugar, divided
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
¼ 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. Makes 6 servings