Pumpkin Crisis

Have you tried to buy canned pumpkin this year? It seems there is yet another shortage. We hear this every year about this time when last years crop runs out and this years crop is being processed and shipped. There always seems to be a few weeks of panic while everyone wonders if this years holiday table will be missing it's beloved pumpkin pie.
This year there does seem to be some relevance to the panic though. It appears that the excessively rainy spring and summer has caused many of the seeds to rot in the ground. That combined with a persistant rumor that there was a fire in the Libby's facility in Florida.
I did find some Laura Lynn brand pumpkin at the Ingles on Tunnel Road, they had just a few cans left. According to my research Libby's processes 90% of all the canned pumpkin sold in the US. My money says they process it for Laura Lynn, I sure hope so, now that I am the proud owner of 3 regular size cans and 3 jumbo size cans.

Lacy-Jay becomes very unhappy when I mess around with the Libby's Pumpkin Pie recipe. She is a purist when it comes to her pumpkin pie. I can have pumpkin cream pies, pumpkin rolls or pumpkin squares but the traditional pumpkin pie must take center stage. One year I spread a tablespoon of maple syrup on top of each pie because I loved the way it made it look, all pretty and glossy, gee...... you would have thought I poured Draino over the top to hear her tell it.

Head on over to the store and grab you some pumpkin cause today I am posting everyones favorite pumpkin pie recipe as well as a couple of other winners!!

Oh, yeah, when you find your pumpkin be sure to post and let us know where you got it!!

Libby's Traditional Pumpkin

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.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) evaporated milk
1 unbaked 9-inch deep-dish pie shell
Whipped cream

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.POUR into pie shell.BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving. (Susan's note: whipped cream NOT optional).
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Libby's Pumpkin Roll

CAKE
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)

FILLING
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.)

Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
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Pumpkin Fudge

2 cups sugar
1 cup chopped nuts - pecans
½ cup canned pumpkin
½ cup evaporated milk
¼ cup of butter
1 teaspoon vanilla
1/2 teaspoon cornstarch
1/2 teaspoon of pumpkin pie spice

Cook the sugar, pumpkin , cornstarch, evaporated milk and pumpkin pie spice until it forms a soft ball when dropped in cold water, or until reaches 236* on a candy thermometer. Add the butter, vanilla, and chopped nuts. Beat with a wooded spoon until the mixture is creamy. Pour into a buttered plate and allow to cool. Cut into small squares.

So, until tomorrow...............
S~~~