Of all the Thanksgiving classics, only one dish gives a roasted turkey a run for the money.
Silky smooth pumpkin pie is just as high on many people’s list of favorite holiday dishes. Often made with Libby’s canned pumpkin puree, a slice brings the meal to its sweet conclusion.
It’s not just about the flavor: When it comes to canned foods, pure pumpkin is a winner nutrition-wise. Not only is the fruit low-fat and low-calorie (a half-cup serving has just 45 calories), it’s naturally gluten-free. It’s also packed with nutrients, fiber and vitamin A. In a pinch, it can make a great substitute for oil or butter in baking.
The holidays are prime time for pumpkin lovers, because those instantly recognizable cans of pure pumpkin puree are not only happily on sale in the weeks leading up to Thanksgiving and Christmas, but also front and center on your grocery store’s end caps and baking aisle — practically begging to be tossed into the shopping cart.
Want to expand your pumpkin repertoire? Or maybe you’re just looking for ways to use up any leftover pumpkin after making the requisite pie. These three recipes all put the bright orange puree to good use, in ways both sweet and savory.