Combine 3-1/4 oz. vanilla pudding mix (not instant), 1/4 cup sugar. 1/4 tsp. each cinnamon and ginger, 1/8 tsp. cloves in sauce pan. Add 1-1/2 cups milk; bring to boil, stirring constantly. Remove from heat; mix in 1 cup Libby’s Solid Pack Pumpkin. Chill, covering with plastic wrap or wax paper. Spoon into 4 parfait glasses alternately with 1 cup whipped cream or topping and cup chopped nuts or crushed peanut brittle. Makes 4 servings.
Preheat oven to 350 F. Grease and flour medium-sized muffin pan. Combine in bowl 18-1/2 to 19-1/2 oz. spice cake mix, 1 cup Libby’s Solid Pack Pumpkin, 1 cup water, 2 eggs. Mix as directed on cake pkg. Stir in 6 oz. pkg. chocolate morsels. Fill pan 2/3 full. Bake 15 to 20 minutes. Cool 5 minutes, remove from pans. When cool, cut out cone-shaped sections; fill with whipped topping; replace cut-out. Decorate with whipped topping and candy corn. Makes 2 dozen.
Vintage Libby’s pumpkin recipe: Chiffon-Pump Pie
Combine 4 tsps. unflavored gelatin, 1/4 cup brown sugar in saucepan. Add 30 oz. can Libby’s Pumpkin Pie Mix and 1 egg, slightly beaten. Heat slowly to boil, stirring constantly. Remove from heat; chill until it mounds slightly. Add 1 tsp. vanilla. Beat 1 cup whipping cream until stiff; fold into pumpkin mixture. Turn into 9-inch graham cracker crumb crust; chill until firm. Garnish with whipped cream. Makes one 9-inch pie.