Libby’s Pumpkin Pie Filling is one of our oldest and most popular American products. We’ve had it for about 10 years now and while it is very much in demand the most around Thanksgiving, it actually sells all year round.
Sure, it’s the perfect way to make Pumpkin Pie around the holiday season, but it’s actually WAY more versatile than that. And that, I think, is why it stays popular throughout the year.
What Libby’s Pumpkin Pie Filling ISN’T though, is a very easy and obvious ingredient to use, at least over here in the UK. That’s a shame, because it creates some wonderful dishes that aren’t pie! Like these…
Libby’s Pumpkin Soup with Chickpeas & Tomatoes
A real winter warmer that tastes as wholesome as it sounds.
- Heat the oil in a medium saucepan over a medium heat.
- Add the onion and garlic and cook, stirring frequently, for 2 minutes or until tender.
- Add the diced tomatoes, chickpeas and oregano sprigs and simmer gently, stirring occasionally, for 3 minutes.
- Stir in the broth and pumpkin and bring to a boil.
- Reduce heat to low and cook, stirring occasionally, for 20 minutes to develop the flavors.
- Remove oregano sprigs and discard, season to taste with salt and black pepper and serve.
TOP TIPS: You can prep this soup the day before and refrigerate.
Pumpkin Maple Bacon Spread
A real American savoury treat for the holidays that will work well as an appetiser.
- Preheat the oven to 375° F.
Cover a baking sheet with aluminium foil and lay the bacon on it. Brush the bacon on both sides with maple syrup and sprinkle with black pepper.
Bake for 15 to 20 minutes, turning the bacon over halfway through baking, or until crisp.
- Place bacon on a paper towel lined plate to drain. Once cool, set aside 1/2 a slice for garnish. Crumble or cut the remaining 3 1/2 slices into 1/2-inch pieces. Set aside.
Meanwhile, heat the vegetable oil in a medium skillet over a medium heat. Add the sliced onions and sugar. Cook, stirring occasionally, for about 8 minutes or until the onion is tender and caramel in colour. Remove from the heat to cool.
Combine the pumpkin, sour cream and salt in a medium bowl until smooth.
- Add 3 1/2 slices of crumbled bacon and onion; stir well to combine.
- Crumble the remaining 1/2 slice of bacon and sprinkle over the top.
- Serve immediately or cover and refrigerate.
TOP TIP: Serve with assorted mini pumpernickel or rye bread slices, crostini and/or crackers.
Pumpkin S’mores Bars
A great combination of two American classics that are ideal for kids lunchboxes or as a little reward.
- Preheat the oven to 450° F. Line an 8- or 9-inch-baking oven-proof dish or pan with foil.
- Heat the pumpkin, butter, milk and cinnamon in a small saucepan over a low heat until the butter is melted and the mixture is heated. Stir in the graham cracker crumbs and remove from heat.
- Arrange the graham cracker squares on the bottom of the baking dish. Spread half of pumpkin mixture on top of the graham crackers.
- Sprinkle 1 cup of marshmallows and 2/3 of a cup of morsels over the pumpkin mixture. Spread the remaining pumpkin mixture over the marshmallows and morsels. Sprinkle with the remaining 1 cup of marshmallows and 2/3 of a cup of morsels.
- Bake for 3 to 5 minutes or until the marshmallows are golden brown. Allow the dish to cool on a wire rack then refrigerate for 1 hour before cutting.
Easy Pumpkin Pie Rice Pudding
A delicious warming dessert that’s just perfect for Sunday evenings in front of the fire!
- Combine the rice, evaporated milk, pumpkin, water, sugar, pumpkin pie spice and salt in a medium saucepan.
- Cook over a medium heat for 20 minutes, stirring frequently.
- Remove from the heat and stir in the vanilla extract. Let it stand for 5 to 10 minutes. The pudding will thicken as it sits.
- Serve warm garnished with a dusting of pumpkin pie spice, graham crackers, whipped cream or pecans, if desired.
- Store refrigerated.
TOP TIP: For a special party treat, spoon pudding into baked mini pie crusts or phyllo shells.
Pumpkin Dark Chocolate Cranberry Cookies
A rich combination of flavours come together to create a cookie that tastes as good as it sounds. Serve with eggnog!
- Preheat the oven to 350° F. Line 3 baking sheets with parchment paper.
- Combine the flour, oats, baking soda, pumpkin pie spice and salt in a medium bowl.
- Beat the butter, brown sugar and granulated sugar in a large mixer bowl until light and fluffy. Add pumpkin, egg and vanilla extract and mix well.
- Add the flour mixture and mix well. Stir in the pecans, dried cranberries and dark chocolate morsels.
- Use a large cookie scoop (3 tablespoons) to drop approximately 8 scoops of dough per prepared baking sheets.
- Bake for 14 to 16 minutes or until the cookies are firm and lightly browned. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.
So there you have it – just five ways to use pumpkin pie filling at ANY time of the year for something OTHER than pies! Awesome!