Pumpkin recipes for fall (1971)

1970s, Vintage bread recipes, Vintage dessert recipes, Vintage food & drink, Vintage Thanksgiving

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With Libby’s Pumpkin, pie is only the beginning

Try something new with pumpkin today

Pumpkin delights

Ingredients: 1-1/2 cups Libby’s Pumpkin Pie Mix; 1/3 cup sugar; 1 tsp vanilla; 1 qt. vanilla ice cream, softened; 1 cup chopped pecans.

Directions: Stir pumpkin pie mix, sugar and vanilla into ice cream. Refreeze. Shape into balls. Freeze; then roll in chopped nuts; place in pan, cover with foil. Keep frozen until ready to serve. Makes 9 servings. To double recipe, use 1 full can (30-oz.) Libby’s Pumpkin Pie Mix, and double amounts of all other ingredients.

Pumpkin nut bread recipe

Ingredients: 2 cups sifted flour; 2 tsp baking powder; 1/2 tsp soda; 1 tsp salt; 1 tsp cinnamon; 1/2 tsp nutmeg; 1 cup Libby’s Solid Pack Pumpkin; 1 cup sugar; 1/2 cup milk; 2 eggs; 1/4 cup softened butter; 1 cup chopped pecans.

Directions: Sift together first 6 ingredients. Combine pumpkin, sugar, milk and eggs in mixing bowl. Add dry ingredients and butter: mix until well blended. Stir in nuts. Spread in well-greased 9x5x3-in. loaf pan. Bake in 350 F. oven for 45- 55 min. or until toothpick inserted in center comes out clean.

Makes 1 loaf. NOTE: For 2 loaves, use 1 can (No. 303) Libby’s Pumpkin and double remaining ingredients. Bread may be frozen.

Pumpkin cake ring with lemon glaze recipe

Ingredients: 1 pkg. (18-1/2-oz.) yellow cake mix; 2 tsp cinnamon; 1/2 tsp ginger; 1/2 tsp nutmeg; 2 eggs; Water; 1 cup Libby’s Solid Pack Pumpkin; 1 cup finely chopped nuts; Lemon Glaze

Directions: Combine cake mix and spices in bowl. Add eggs and water as directed on cake mix package, substituting pumpkin for 1/3 cup of the water. Mix as directed. Stir in nuts. Pour batter into greased and floured 10-inch tube pan, or Bundt or fluted pan (9-cup capacity). Bake in 350 F oven for 40-45 min. or until done. Cool 10 min.; remove from pan. Drizzle with Lemon Glaze.

MORE Frosted layered sandwich loaf (1965)

LEMON GLAZE: Combine 1 cup confectioners’ sugar with 1 tsp lemon juice and 1/2 tsp grated lemon rind. Add just enough cream to make glaze slightly runny.

Pumpkin raisin muffins recipe

Ingredients: 1 can (30-oz.) Libby’s Pumpkin Pie Mix; 2 pkgs. (17-oz. size) nut bread mix; 1 egg, beaten; 1 cup golden or dark raisins; 2 tsp. sugar; 1 tsp. cinnamon

Directions: Combine Pumpkin Pie Mix, nut bread mix, egg and raisins; stir until just moist. Spoon into greased medium muffin cups, filling about 2/3 full. Sprinkle tops with mixed sugar and cinnamon. Bake at 400°F., 15-20 min. or until golden brown. Serve warm. Makes about 30. Muffins may be frozen and reheated.

Pumpkin ice cream squares recipe

Ingredients: 1-1/2 cups graham cracker crumbs; 1/4 cup sugar; 1/4 cup melted butter; 1 can (16-oz.) Libby’s Solid Pack Pumpkin; 1/2 cup brown sugar; 1/2 tsp. salt; 1 tsp. cinnamon; 1/4 tsp. ginger; 1/8 tsp. cloves; 1 qt. vanilla ice cream, softened; Whipped cream and pecans (optional)

Directions: Mix crumbs with sugar and butter. Press into bottom of 9-in. square pan. Combine pumpkin with sugar, salt and spices. Fold in ice cream. Pour into crumb-lined pan. Cover; freeze until firm. Cut into squares about 20 min. before serving. Top with whipped cream and pecans. Makes 9 3-in. squares.