Nowadays it seems that we don’t give one season a chance to be over before we are into the next one. I was thinking about this the other day when I noticed that pumpkin options had started to sprout up around town in various grocery stores and coffee houses. But alas, it’s true. Summer is just about winding down and pumpkin season will begin.
It won’t be long before we are wearing Sangria, Cypress, Cognac, Misted Yellow and Aurora Red, the fall colors according to www.pantone.com.
dress from Komarovinc.com
Any moment now Starbucks customers will trade in their frappuccino for pumpkin spice latte. In no time, bakery shelves will be filled with pumpkin muffins and cookies, restaurant specials will include pumpkin ravioli and specialty shops will carry pumpkin soup. So why not consider making some homemade pumpkin pie?
It’s actually an interesting idea considering pumpkin’s health benefits. Pumpkins are loaded with beta carotenes (their bright orange skin is a tell tale sign), carotenoids that either work as antioxidants or convert to Vitamin A. They play a key role in our well being. Vitamin A helps with healthy development, keeps your immune system working well and helps your vision. Antioxidants help fight against free radicals. Pumpkins also contain minerals such as calcium, potassium and magnesium. They are high in fiber and low in calories. All of these factors make indulging in pumpkin treats seem like a not too guilty pleasure.
Here’s the original Libby’s® Pumpkin Pie recipe that has been around for decades. It is easy to make and delicious. Besides that, your house will smell fall wonderful as it is baking.
Libby’s® Original Pumpkin Pie Recipe:
Preheat oven to 425 – Pie makes 8 servings
1 can Libbys® pure pumpkin (15 oz)
1 12 oz. can Nestle® Carnation evaporated milk
2 large eggs
½ tsp ground ginger
¼ tsp ground cloves
¾ cup granulated sugar
1 tsp. ground cinnamon
½ tsp salt
1 unbaked deep dish pie shell (4 cup size)
MIX Sugar, cinnamon, ginger, cloves and salt in a small bowl.
BEAT eggs in a large bowl.
STIR pumpkin and sugar spice mixture into large bowl with Eggs.
STIR Evaporated Milk in gradually.
POUR into pie shell.
BAKE for 15 minutes at 425.◦
Reduce temperature to 350◦ – Bake at this temp. for 40 to 50 minutes or until knife inserted in center comes out clean.
Cool before serving.
If desired, add some low fat Cool Whip. It’s delicious!