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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.