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 Pumpkins are everywhere and will be decorating our doorsteps until the day after Thanksgiving when everyone will switch over to Christmas decorating.  But for now let’s get some extra mileage out of our beautiful pumpkins.  Start your Thanksgiving dinner with a delicious bowl of Cream of Pumpkin Soup, and end with our favorite Creamy Pumpkin Pie!


Cream of Pumpkin Soup


1  medium onion, chopped

1  celery rib, chopped

2  Tbsp. butter

1  15-oz. can solid packed pumpkin

2  14.5-oz. cans chicken broth

1   tsp. salt

¼  tsp. ground cinnamon

1/8  tsp. black pepper

1/8 tsp. ground ginger

1/8  tsp. ground nutmeg

1    cup whipping cream


Saute onions & celery in butter for about 3 minutes till soft, but not brown.  Add pumpkin and 1 can of the chicken broth.  Bring to a boil, reduce heat, cover and simmer for about 20 minutes.  Place in food processor and process until smooth.  Return to saucepan and add the 2nd can of chicken broth, salt, black pepper and spices.  Simmer for 10 minutes, stirring occasionally.  Stir in whipping cream, do not let boil.

Garnish:  a sprinkling of nutmeg       Serves 8


Pumpkin Pie Blizzard

An employee at Dairy Queen showed me how to make these!


Place the blender glass container in the freezer at least 30 minutes before mixing this recipe so the ice cream won’t melt


Place in Blender glass container:

12-oz. of vanilla ice cream (3/4 cup)

1-oz. pumpkin pie mix (2  Tbsp.)

Blend well.

Then add:

1-oz. broken vanilla wafers, (2 Tbsp.)   (crumble by hand, you don’t want crumbs)


Then just process and enjoy!

This recipe is for 1 serving



Creamy Pumpkin Pie

Made with sweetened condensed milk instead evaporated milk, it’s “yummy delicious”!



1  15-oz can Libby’s solid pack pumpkin

1  (14-oz) can sweetened condensed milk

2  large eggs

1  tsp. ground cinnamon

½ tsp. ginger

½ tsp. nutmeg

½  tsp. salt

1  9-inch pie crust, unbaked


First pre-bake crust so it won’t be soggy.  Preheat oven to 425 degrees. Line a 9-inch pie pan with pastry, prick bottom and sides with a fork and bake for 6 to 8 minutes, Cool slightly. Reduce oven temperature to 350 degrees.  Blend all of the ingredients together and pour into pie crust. Bake for 45 minutes or until a knife inserted in center comes out clean.  Cover crust with foil last 15 minutes of baking.    Looks good, tastes great with just the right amount of sweetness.

If you’re scooping out a pumpkin to make a Jack-O-Lantern, sprinkle a little pumpkin pie spice around the edge where you cut out the top. Then when he’s burning the pleasant fragrance from the spices will be great
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