• I have been making up loads of recipes using pumpkin puree left-over frm the jack-o-lanterns the kids made for Halloween. I’ve made pumpkin raisin cookies, pumpkin chocolate chip cookies, pumpkin spice oatmeal, pumpkin soup, lightly spiced pumpkin potato soup, pumpkin raisin muffins, pumpkin chocolate chip muffins, High Fibre Scan Bran Pumpkin Bread and pumpkin yogurt.

    Most of those can be found on my diet recipe website or my kids cooking website.

    I also made pumpkin pie.

    Unfortunately, after Halloween here, the stores all stop selling pumpkins, so I will be buying some Libby’s pumpkin from AmericanSoda.co.uk so that I can make some more pumpkin pie for Thanksgiving.

  • Oh, I also made roasted pumpkin seeds. 🙂

  • Amy

    Hi Dave – here is my recipe for a pumpkin spice cake using things I bought from you a few weeks ago. It is also low fat which makes it even better.

    Ingredients:
    1 box Spice Cake Mix
    15 oz. can of pumpkin
    ½ cup water

    Directions:
    Combine ingredients and mix well with mixer. Pour into lightly sprayed 9×13 baking pan. Bake at 350 degrees for 32-35 minutes. Cool. Cut into 20 pieces. Serve with fat-free Cool Whip. 1 point per serving.
    For bundt pan, spray lightly and bake 38-40 minutes or until done. Can heat 2 Tbsp. of canned cream cheese frosting in microwave and drizzle over cake. Serves 20. I point per serving.
    I like to divide batter into lightly sprayed muffin tins and bake about 20-23 minutes. This way it’s already portion ready and easy to grab for breakfast.

  • Nancy Peel

    Hi Dave!
    As an American who has now been living in England for almost 15 years, I have to tell you that there really is only one pumpkin pie recipe and that is the one that is found on the back of the tin of Libby’s Pumpkin. It is by far the best recipe around! Also besides the obligatory roast turkey, the other key dishes to a traditional American Thanksgiving are jellied cranberry sauce from Oceanspray, green bean casserole and sweet potatoes with marshmallows.

    Here are some recipes for you (note all measurements are American and need converting to British measurements)

    Libby’s Famous Pumpkin Pie Recipe
    Prep: 15 mins Cooking: 55 mins Cooling: 120 mins Yields: 8 servings This is the traditional holiday pumpkin pie. This classic recipe has been on LIBBY’S® Pumpkin labels since 1950. This pie is easy to prepare and even easier to enjoy. Just mix, pour, bake for a delicious homemade tradition.

    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.) 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.

    Green Bean Casserole Recipe
    Serving Size : 4 Preparation Time :0:00
    Categories : Casseroles Vegetables

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    2 cans (16 oz.) cut green beans drained
    3/4 cup milk
    1 can condensed cream of mushroom soup
    1/8 teaspoon black pepper
    1 can (2.8 oz.) Durkee French fried onions

    Preheat oven to 350 degrees. In medium bowl, combine beans, milk, soup, pepper
    and 1/2 can onions. Pour into 1 1/2 quart casserole. Bake, uncovered, at 350
    degrees for 30 minutes or until heated through. Top with remaining onions; bake uncovered 5 minutes or until onions are golden brown.

    Sweet Potatoes with Marshmallows
    1 (29 oz.) can sweet potatoes or yams, drained
    1/4 c. butter, melted
    1/3 c. brown sugar
    3 eggs, slightly beaten
    1/2 tsp. cinnamon
    1/4 tsp. nutmeg
    1/4 tsp. cloves
    1 1/2 c. mini marshmallows

    In medium bowl mash sweet potatoes. Add: butter, brown sugar, eggs, cinnamon, nutmeg, cloves, and half of the marshmallows. Mix thoroughly. Place in 1 1/2 quart glass casserole. Cover and microwave on high power for 6 minutes, stirring twice. Place remaining marshmallows on top of casserole. Cook, uncovered, 3 minutes on high power, or until marshmallows melt.

  • Matt Stone

    Last thanksgiving I followed the recipe on the side of the Libbys Pumpkin Filling I purchased from American Soda and it tasted great, as did the rest of the massive meal I spent most the day cooking!

  • Mariella Mills

    One 9 inch pie crust (unbaked)
    1 can Libbys Pumpkin 16 ounces
    2 eggs
    1 can Condensed Milk
    1tsp cinnamon
    1tsp nutmeg
    1/2 teaspoon salt

    Mix all ingredients together till smooth. Bake at 425 degrees for 15 minutes then reduce to 350 degrees and bake 25-30 minutes until knife inserted 1 inch from edge comes out clean.

  • Christine Gdula

    pumkin lasagne

    Roast chopped pumpkin red and yellow peppers and onions that have been seasoned in the oven for about 10 mins
    gently boil some chopped cabbage
    layer this mixture in an oven proof dish with lasagne sheets
    …then pour over the white sauce and finish cooking on gas mark 4 in the oven for 20 mins until lasagne is soft
    then serve with a nice salad
    and enjoy

  • Annabel

    My Thanksgiving celebrations have come and gone – last month I cooked a gorgeous dinner for Canadian Thanksgiving, for around 20 of my friends as we’d all spent last year living in Canada on a university exchange and were missing a taste of the Great White North! My pumpkin pies always seem to go down well, hope that other people find my recipe as yummy as I do 🙂

    I find that these quantities fill two deep foil flan cases, 20cm in diameter. All the measurements are in cups, as its tweaked from a recipe given to me while I was living out there. But hopefully that shouldn’t be too much of a problem!

    Pie Crust
    1 1/2 cups biscuit crumbs (I prefer to use Graham Crackers – when I can get hold of them! – as I find they give a finer crumb, but digestives work just fine too)
    1/3 cup caster sugar
    6tbsp melted butter

    Preheat oven to 200 degrees C. Mix all ingredients together and press into bottom and sides of pie dish/foil cases. Prick the bottom with a fork (or else it will rise! too often I forget this bit and have to start all over again) and bake for 7 minutes.

    The Pie!
    425g can pumpkin
    3/4 cup extra thick double cream
    3/4 cup whole milk
    1 cup dark brown sugar
    3 large eggs
    1 tsp cinnamon
    1/2 tsp nutmeg
    1/2 tsp allspice
    1/2 tsp ground cloves

    Whisk together the pumpkin and spices in a saucepan over medium heat. When the pumpkin begins to cook whisk in the brown sugar. Continue whisking and add in the cream and milk. When the mixture starts to bubble take off the heat and beat in the eggs. Pour into the pie crust(s) and bake at 200 degrees c for 20-25 minutes (lower the temperature to around 180 degrees for a fan oven, as the top can burn pretty easily). A good tip to know when its done – when shaken, the middle of the pie should jiggle like a jelly! Take out of the oven and leave to set for around an hour.

    I like mine served slightly warm with a dollop of whipped cream. Also lovely with ice cream, and sometimes even with a bit of Nutella!

    If you’re lactose intolerant, fear not! It works wonderfully well substituting the cream and milk for a can of coconut milk. You do get a slight coconut taste coming through, but I think it adds to the flavour. And soya margarine works well in the base in place of butter.

    Hope this has been easy to follow – happy baking!

  • kieran williamson

    pumpkin pie recipie

    Ingredients
    1 (3 ounce) package cream cheese, softened
    1/4 cup light corn syrup
    1/2 teaspoon vanilla extract

    1 cup pumpkin
    2 eggs
    1/2 cup evaporated milk
    1/2 cup light corn syrup, divided
    1/4 cup white sugar
    1 teaspoon ground cinnamon
    1/2 teaspoon ground nutmeg
    1/4 teaspoon ground cloves
    1/4 teaspoon ground ginger
    1/2 teaspoon salt
    1 (9 inch) unbaked deep dish pie crust
    Directions
    1.Preheat oven to 325 degrees F (165 degrees C).
    2.In a small bowl, whip the cream cheese. Gradually mix in 1/4 cup light corn syrup and vanilla extract, blending until smooth.
    3.In a medium bowl, mix the pumpkin, eggs, evaporated milk, remaining light corn syrup, sugar, cinnamon, nutmeg, cloves, ginger and salt. Beat the mixture until smooth.
    4.Place pie crust on a medium baking sheet and fill with the pumpkin mixture. Drop the cream cheese by rounded tablespoonfuls onto the pumpkin mixture. Using a knife, swirl the mixtures, creating a marbled effect.
    5.Bake 50 to 60 minutes in the preheated oven, or until a knife inserted in the middle comes out clean. Cool on a wire rack

  • Janie

    I just wanted to explain that Thanksgiving in America is a very big deal!!! It has become some what ommercialized, but the meaning of it is still very important to most all Amerians. It is the most important day of the year in America, for families to travel distances or just up the street, to spend the day together and think about how thankful they are to have their family. It is the most popular “family day” of the year.

  • Tony

    Dave if you want some Pumkin pie recipes go to allrecipes.com and type in pumkin pie in the search box and you will get a huge list of pumkin pie recipes.

  • Hi Dave,
    1st let me say, as an American living in Ireland, I think it’s very good of you to provide the American food, I love it, still have to buy more.Thanks for showing a continuing great interest for the American food as well. I would like to also add that your Thanksgiving letter is outstanding, could not have said it better myself! As in the world we live in today, it is good to see the commitment of some people, no matter where they live in the world.
    Keep up the good work!

    All the best to your & yours.

    Regards,
    Coach Drake

  • Stephen Dietz

    Here is the sure-fire Betty Crocker Pumpkin Pie recipe:

    Pie Crust For 8″ or 9″ Pie Pan

    Mix Together……………………….1 Cup Flour
    1/2 tsp salt
    Cut in with Pastry Blender…………..1/2 cup shortening (Stork Pastry works well)
    Sprinkle with………………………2 tbsp.cold water

    (For crispness, have bottom pastry little thicker than 1/8″)

    Gather dough together and press firmly into a ball. Roll out into a circle 1″ larger than pan all around. Then follow these steps:

    1. Fit pastry loosely in pie pan. Avoid stretching to prevent shrinking.
    2. Trim the edges with scissors…leaving 1/2″ overhanging edge of pan.
    3. Fold estra pastry band and under, and build up a high fluted edge to hold a generous amount of filling. (Do not prick pastry)
    4. Pour most of filling into pastry-lined pie pan. To prevent spilling place pan on rack in the oven. Pour in remaining filling.

    Set oven at 425 degrees Farenheit (220 degrees Celsius)

    Pie Filling For 9″ Pie For 8″ Pie

    Beat the together with rotary beater….1 3/4 cups pumpkin 1 1/4 cups

    1/2 tsp. salt 1/2 tsp

    1 3/4 cups milk 1 1/4 cups

    2 large eggs(1/2 cup) 2 eggs (1/2 cup)

    2/3 cup brown sugar 1/2 cup

    2 tbsp. caster sugar 1 1/2 tbsp.

    1 1/4 tsp. cinnamon 1 tsp.

    1/2 tsp. ginger 1/3 tsp.

    1/2 tsp. nutmeg 1/3 tsp.

    1/4 tsp. ground cloves 1/4 tsp.

    Place into 425 degree oven (220 degrees Celsius) for 45 to 55 minutes.
    Bake just until a silver knife inserted into the side of filling comes out clean. The center may still look soft but will set later. Serve slightly warm or cold.

  • I love your blog about Pumpkin Pie Recipes American Soda

  • Hi Dave – here is my recipe for a pumpkin spice cake using things I bought from you a few weeks ago. It is also low fat which makes it even better.

    Ingredients:
    1 box Spice Cake Mix
    15 oz. can of pumpkin
    ½ cup water

    Directions:
    Combine ingredients and mix well with mixer. Pour into lightly sprayed 9×13 baking pan. Bake at 350 degrees for 32-35 minutes. Cool. Cut into 20 pieces. Serve with fat-free Cool Whip. 1 point per serving.
    For bundt pan, spray lightly and bake 38-40 minutes or until done. Can heat 2 Tbsp. of canned cream cheese frosting in microwave and drizzle over cake. Serves 20. I point per serving.
    I like to divide batter into lightly sprayed muffin tins and bake about 20-23 minutes. This way it’s already portion ready and easy to grab for breakfast.

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