Cooking & Conversation: Mini-Pumpkin Pies-Cooking with Spencer

Thursday, November 27, 2014

Mini-Pumpkin Pies-Cooking with Spencer

Chef-in-Training, Spencer

Today is Thanksgiving, and Spencer is making Mini-Pumpkin Pies.

Spencer is a good cook, and this recipe is "kid-friendly."
All recipe information is taken from the Libby's recipe on the can
or from http://libbyspumpkinpie.com/

Recipe:

Follow the recipe on the can of pumpkin or the pumpkin pie mix.

The recipes do vary on each can depending if you have just pure pumpkin or the mix with other ingredients already added.

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.) 100% Pure Pumpkin, I used Libby's
1 can (12 fl. oz.) Evaporated Milk

Note

This is the traditional LIBBY'S® pumpkin pie recipe for a single pie. This classic recipe has been on LIBBY'S® Pumpkin canned puree labels since 1950.

This pie is easy to prepare and even easier to enjoy. Just mix, pour, bake for a delicious homemade tradition.

Roll out the pie crust on a floured surface.

Cut 4-5 inch circles with a round cookie cutter.

Place the circles of dough in a muffin tin that has been sprayed with cooking spray.

We made leaves and pumpkins with the pie crust "scraps".

Beat eggs in large bowl.

Stir in pumpkin.

A little story about Libby's:

90% of the pumpkins grown in the United States are farmed within a 80 mile radius of Peoria, Illinois. The town of Morton, close to Peoria, is claimed to be the Pumpkin Capital of the World.

Gradually stir in evaporated milk and sugar-spice mixture.

Pour into pie shells.

We colored our leaves and pumpkins with food coloring diluted with water.

It brought out the "artist" in us.

A fun Fact:

Libby's processes 500,000 pumpkins a day

During the harvest, the factory can process 500,000 pumpkins a day into cans.

Place the cut out pie crust toppings on the pie filling.

BAKE in preheated 425° F oven for 15 minutes.

Reduce temperature to 350° F and bake for 30 to 35 minutes more.

Enjoy!

Chef Spencer, Grandma, and Graham

Times have changed since the original pumpkin pie was served.

The tradition of eating pumpkin at Thanksgiving came from the Pilgrims, who settled in New England.The custom was to serve the pumpkin with its head and seeds removed. The cavity was used to fill it with milk, honey and spices. It was then baked until tender.

Taken from :http://libbyspumpkinpie.com/libbys-pumpkin-pie-story/

Family Photos

Thanksgiving