Menu

Vintage Libby’s pumpkin recipes: Pump-Cream Parfait, Pumpcakes & Chiffon-Pump Pie (1972)

Note: This article may feature affiliate links to Amazon.com or other companies. Qualifying purchases made via these links may earn us a small commission at no additional cost to you. Find out more here.

Vintage Libby's pumpkin recipes
“There’s more to pumpkin than pie.”

Signed, Peter Peter Pumpkin-Eater and Family

Vintage Libby's pumpkin recipes Pump-Cream Parfait, Pumpcakes & Chiffon-Pump Pie

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


Vintage Libby’s pumpkin recipe: Pump-cream Parfait

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.

Vintage Libby's pumpkin recipes - Pump-cream Parfait


Vintage Libby’s pumpkin recipe: Pumpkin-Eater Pumpcakes

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 recipes - Pumpkin-eater Pumpcakes


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.

Vintage Libby's pumpkin recipes - Chiffon-Pump Pie

More stories you might like

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Pin It on Pinterest

join the fun

Don’t miss out on the latest and greatest vintage stuff!

Sign up for our free weekly newsletter here.