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Sweeten the season with delicious holiday desserts Homemade deliciously

Published: Wed, November 6, 2013 @ 12:00 a.m.

Family Features

Show your friends and family just how much you care with delicious homemade holiday desserts.

The combination of seasonal flavors and time-honored traditions is sure to give holiday party guests a sweet memory to savor long after gatherings and get-togethers are over.

Eagle Brand makes the holiday season even sweeter with these delicious tips and recipes:

Look to trusted pantry staples, like Eagle Brand Sweetened Condensed Milk, to create multiple holiday desserts. The delicious blend of milk and sugar provides a fool-proof base for pies, fudge and even ice cream — no ice cream maker required.

Guests will be delighted to see the classic pumpkin pie on your holiday dessert table. Serve up a tasty spin on this quintessential dessert with a streusel, chocolate glaze or dulce de leche topping.

Top off your favorite pie, cake or bread pudding with delicious homemade ice cream. The sweetness and warmth of cinnamon, ginger and vanilla in Eagle Brand Pumpkin Gingersnap Ice Cream is perfect as the a la mode partner to your favorite dessert or served on its own.

Follow Eagle Brand on Pinterest and re-pin your favorite recipes for a chance to win one of over 100 great prizes including a KitchenAid Mixer and other baking essentials. For official rules and more delicious holiday recipes, including a how-to video for the Perfect Pumpkin Pie recipe, visit www.eaglebrand.com.

Perfect Pumpkin Pie

Yield: 8 servings

Prep time: 15 minutes

Cook time: 50 minutes

1 (15-ounce) can pumpkin (about 2 cups)

1 (14-ounce) can Eagle Brand Sweetened Condensed Milk

2 large eggs

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 (9-inch) unbaked pie crust

Heat oven to 425 degrees. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust.

Bake 15 minutes. Reduce oven temperature to 350 degrees; bake an additional 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired.

Topping Options:


Combine 11/2 cups sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract in medium bowl. After pie has baked 30 minutes at 350 degrees, spread evenly over top. Bake 10 minutes.


Combine 1/2 cup packed brown sugar and 1/2 cup flour in medium bowl. Cut in 1/4 cup cold butter until mixture resembles coarse crumbs. Stir in 1/4 cup chopped nuts. After pie has baked 30 minutes at 350 degrees, sprinkle evenly over top. Bake an additional 10 minutes.


Melt 1/2 cup semi-sweet chocolate chips and 1 teaspoon shortening in small saucepan over low heat. Drizzle or spread over top of baked pie.

Pumpkin Gingersnap Ice Cream

Yield: 21/2 quarts

Prep time: 15 minutes

2 cups heavy whipping cream

1 tablespoon vanilla extract

11/2 teaspoons ground cinnamon

11/2 teaspoons ground ginger

1 cup solid-pack pumpkin

1 (14-ounce) can Eagle Brand Sweetened Condensed Milk

11/2 cups crushed gingersnap cookies

Beat heavy whipping cream, extract, cinnamon and ginger in large bowl on medium speed with electric mixer until stiff peaks form.

Combine pumpkin and sweetened condensed milk. Fold pumpkin mixture and gingersnap cookies into whipped cream mixture.

Pour into 9-by-5-inch loaf pan or other 2-quart container; cover. Freeze 6 hours or until firm.

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