Vintage Libby’s pumpkin recipes for fall (1971)

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Pumpkin recipes for fall
Everyone will love the taste of fall in what you make from these delicious vintage Libby’s pumpkin recipes. Go beyond the pumpkin spice latte and traditional pie — there is so much more you can do with that versatile canned squash!
With Libby’s Pumpkin, pie is only the beginning: Try something new with pumpkin today

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 minutes 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 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.

MORE: Libby’s pumpkin pie recipe: Find out how to make the classic homemade pie

Photo by heatherdeffense via Twenty20
Photo by heatherdeffense via Twenty20

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 minutes or until done. Cool 10 minutes; remove from pan. Drizzle with Lemon Glaze.

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.

MORE: Sour cream pumpkin coffee cake & Pumpkin streusel swirl coffee cake retro recipes

ALSO SEE  3 Christmas Jello recipes from the '80s: Jingle nut wreath, Cup of good cheer & Wish upon a cranberry star

Vintage pumpkin recipes for fall


Vintage Libby’s pumpkin recipes: 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 for 15-20 minutes 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 minutes before serving. Top with whipped cream and pecans. Makes 9 3-in. squares.

MORE: Classic fall recipe favorites: Pumpkin spice cookies & pumpkin nut bread (1982)

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