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Pumpkin Spice Season!

Pumpkin Spice Season!

Fall into Fall with Feeser’s 

It's Pumpkin Spice Season!

As summer fades away and the leaves start to fallpumpkin spice season kicks into gear. And let’s face it, we all could use a little comfort and warmth right now. Whether it’s sweet or savory, pumpkin will do the trick for breakfast, lunch, and dinner. While we are waiting for the Great Pumpkin to appear, here are some recipes for when the wind starts to carry that chill in the air. 

Pumpkin Spice Pancakes

INGREDIENTS 

  • 12 cups cool water, (approx. 72oF)  
  • 3 2⁄3 cup Libby’s® 100% Pure Pumpkin 120709 
  • 6 Tbsp. pumpkin pie spice 682557  
  • 1⁄2 cup Domino® packed brown sugar 700310  
  • 1 box General Mills® Buttermilk Pancake Mix 126098 
  • Hormel® bacon 440333  

 

DIRECTIONS

Add water, pumpkin puree, pumpkin pie spice and brown sugar to mixing bowl. whisk together until well-combined. Add pancake mix and whisk until batter is blended and mostly smooth. Pour 2 oz batter onto griddle preheated to 375°F. Cook on each side until puffed and edges begin to dry, turning only once, serve warm.  

Pumpkin, Spinach & Feta Quiche

INGREDIENTS 

 

DIRECTIONS

Bake pie crust according to directions. Let cool. Place oil into frying pan over medium heat. Add onion and cook for about 10 minutes, stirring occasionally until lightly browned. Increase heat and add baby spinach. Toss thoroughly for 1 minute or until spinach has wilted. Set aside to cool. Place roasted pumpkin pieces over pie crust. Top pumpkin with the spinach and onion mixture, then crumble over the feta cheese. Sprinkle with pine nuts. Pour Quick Quiche over the filling in the pie crust and bake for 45 minutes or until set. Serve warm or cold.  

 

Pumpkin Risotto

INGREDIENTS 

  • 2 quarts Knorr® Concentrated Chicken Stock 131129  
  • 2 Tbsp. Olivari Olive oil 490787 
  • 2 Tbsp. minced Garlic  
  • 4 Tbsp. Shallot, minced  
  • 16 oz Ben’s Original Arborio rice 765280
  • 1⁄2 cup White wine  
  • 1 Tbsp. Sage, chiffonade  
  • 1⁄4 cup Chianti® Parmesan cheese, grated 222248 
  • 1 cup Libby’s® 100% Pure Pumpkin 120709 

 

DIRECTIONS

Heat the chicken stock in a small saucepan until almost simmering. In a small rondeau, heat oil and sauté garlic and shallots until garlic is toasted. Add rice and stir until all of the grains are coated with oil. Add chicken stock, a ladle at a time, allowing rice to absorb the hot liquid each time. After a ladle or two of chicken stock, add white wine and allow rice to absorb. Continue cooking, adding stock, ladle by ladle, until rice is tender and the risotto flows like lava. Remove risotto from heat and fold in sage, parmesan cheese and pumpkin. Serve immediately or chill and roll into arancini. (Italian snacks consisting of a ball of rice coated with breadcrumbs and then deep fried.) Yield: 10 portions  

 

Pumpkin Crepes

INGREDIENTS 

  • 2 each eggs, whole  
  • 1⁄4 cup Libby’s® 100% Pure Pumpkin 120709 
  • 1⁄2 cup milk, whole  
  • 1⁄4 cup water  
  • 1 tsp. vanilla  
  • 2 Tbsp. Morton salt 682808 
  • 2 Tbsp. Domino granulated sugar700600 
  •  1⁄2 tsp. Blue Mountain Valley Farms pumpkin pie spice 682557
  • 1⁄4 cup Cloverdale butter, melted 220270 
  • 8 Tbsp. ADM flour, all-purpose 124261   
  • Nutella for piping  420899
  • Domino confectionary sugar 700457 

 

DIRECTIONS 

In a blender, add eggs, pumpkin, milk, water, vanilla, salt, sugar and pumpkin pie spice; pulse 3 or 4 times to blend. With blender on low speed slowly pour in melted butter, once smooth add flour 1 Tbsp. at a time until blended and smooth. To make the crepes, add 1 Tbsp. of butter to a nonstick griddle over medium heat. Once butter is melted, add ¼ cup crepe batter to griddle quickly swirl griddle so the batter spreads out to a thin, even layer. Cook crepe for 45-60 seconds; using a large spatula carefully flip over crepe. Continue to cook until slightly browned. Remove from heat. Fill and serve or reserve for future use. Fill crepes with Pumpkin Spread and drizzle with Nutella and confectionary sugar. Yield: 10 servings 

 

Libby’s Famous Pumpkin Pie  

 INGREDIENTS 

  • 3⁄4 cup Domino granulated sugar 700600 
  • 1 tsp. Blue Mountain Valley Farms ground cinnamon 680730 
  • 1⁄2 tsp. Morton salt 682808 
  • 1⁄2 tsp. Blue Mountain Valley Farms ground ginger 681276 
  • 1⁄4 tsp. Blue Mountain Valley Farms ground cloves 680793 
  • 2 large eggs 
  • 1 can (15 oz.) Libby’s® 100% Pure Pumpkin120709 
  • 1 can (12 fl. oz.) Jerzee evaporated milk226112 or substitute with equal amount Lactose-Free or Almond Cooking Milk  
  • 1 9-inch  Chef Pierre®  unbaked deep-dish pie shell 571025 
  • Rich’s® OnTop whipped topping 226606  

 

DIRECTIONS 

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. 

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