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
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
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)
One Response
First off, let me tell you how much I enjoy your website. And your vintage recipes. Yes Autumn is in the air. And I love baking pumpkin and apple spice items. These recipes, you posted, look absolutely delicious. I remember when advertising for products include recipes. You don’t see that anymore. The only thing you see the advertisements, you don’t see the recipes. Keep posting more items like this. And keep up the good work and have a great Autumn season!