Libby's Famous Pumpkin Pie

1 can (15 ounces, or 2 cups) Libby’s 100% Pure Pumpkin

1 can (12 ounces, or 1 ½ cups) Carnation Evaporated Milk
¾ cup granulated sugar
½ teaspoon salt
1 ¾ teaspoon pumpkin pie spice; or, 
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
2 large eggs
1 unbaked 9-inch deep-dish pie shell

Mix dry ingredients in a small bowl. Beat eggs in a large bowl. Stir in pumpkin, sugar, and spices. Gradually stir in evaporated milk. Pour into the pie shell.

Bake in a preheated 425 degree F. oven for 15 minutes. Reduce temperature to 350 degree F. Bake for 30-40 minutes (40-50 minutes) or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Original recipe here.

*Cook's Country states that the filling should be baked until filling reaches 165 degrees F. for the perfect pie

Roasted Red Pepper Hummus

• 1 (15 ounces) can garbanzo beans, drained, reserve liquid
• 2 teaspoons minced garlic
• 2 tablespoons lemon juice
• 1 tablespoon olive oil (I used vegetable oil in a pinch)
• 2 tablespoons peanut butter (or any other nut butter)
• 1/2 teaspoon ground cumin
• 1 or 2 strips of jarred roasted red pepper and small amount of its juice

Layer the ingredients in your Nutribullet, blender, or food processor. Add approximately half of the reserved bean liquid. Process until as smooth as you like it. Refrigerate for several hours before serving.

I adapted this recipe.