Pumpkin Pie Recipe

This Thanksgiving year, take it easy on yourself. Come On Open up the Libby's can pure Pumpkin, buy the crust in the red box and just have fun!

Happy Holidays!

Libby’s Pumpkin Pie Recipe from the back of the can.

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.)  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.
(let set over night in refrigerator this will help make favor of the pie really good).

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.

Bread Pudding

This Is the Best Bread Pudding Recipe ever.... It is based on a cafe in New Orleans so you know it's got to be good. when I tried it...I deleted the bread pudding I had for years and now this one is in my recipe box. I am giving you four sauces recipes to uses on top


1). Lemon pie filling Or instant vanilla pudding ready made

2)  Pecan-Praline Sauce

2 cups unsalted butter, cubed
1 1/2 cups chopped pecans
3 pounds light brown sugar
1 1/2 cups heavy whipping cream
1/2 teaspoon cinnamon
2 1/2 cups sour cream
1 1/2 teaspoons vanilla extract

Heat 1 cup of the butter in a large saucepan until melted. Add the pecans and mix well. Bring to a boil. Cook until the pecans begin to change color. Be careful! This mixture will foam over, so use a large saucepan.

Add the remaining 1 cup butter and mix well. This will cool the pecan mixture and stop the cooking process. Remove from heat.

Combine brown sugar, whipping cream and cinnamon in a saucepan and mix well. Cook over low heat until blended, stirring constantly; increase heat. Cook to 230 degrees on a candy thermometer. Stir in pecan mixture. Add sour cream and vanilla and mix well.

3) Bourbon Sauce

1 stick butter, melted
1 cup sugar 
1 egg
1 cup bourbon whiskey

In a saucepan, melt butter; add sugar and egg, whisking to blend well. Cook over low heat, stirring constantly, until mixture thickens. Whisk in bourbon to taste. Remove from heat. Whisk before serving. The sauce should be smooth.


Ingredients

Bread Pudding:

    1 loaf day old French bread, cut into 1-inch squares
    1 qt half and half milk
    3 eggs, lightly beaten
    2 cups sugar
    2 Tbsp vanilla
    1 cup raisins (soaked overnight in 1/4 cup bourbon) or soaked in 1/4 cup water
    1/2 cup roasted pecans
    1 teaspoon cinnamon
    6 Tbsp unsalted butter, melted

One Loaf french Bread

Cut day old french bread in cubes

Soak the bread in milk in a large mixing bowl.

 Press with hands until well mixed and all the milk is absorbed.

In a separate bowl, beat eggs, sugar, vanilla, pecans and cinnamon together. Gently stir into the bread mixture. Gently stir the raisins into the mixture.

Coat the bottom and the sides of the pan well with the butter.

Pour in the bread mix and bake at 350°F for 35-45 minutes, until set.

The pudding is done when the edges start browning and pull away from the edge of the pan.