Pumpkin Recipes

I'll be adding more than several recipes, tips, ideas and articles I've collected. Hopefully having them here they will more easily accessible and therefore I may finally try most of them this year! If you decide to try anything let me know how it goes.

Don't have pumpkin pie spice? Combine 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, and 1/8 teaspoon allspice for every teaspoon required.

Pumpkin Bars

1-3/4 cups graham cracker crumbs

1 cup sugar, divided

1/2 cup butter, softened

8 oz. cream cheese, softened

2 eggs, beaten

3 small packages (4-serving size) instant vanilla pudding

3/4 cup milk

2 cups pumpkin

dash cinnamon

12 oz. Cool Whip, thawed and divided

1/2 cup chopped nuts

Mix together graham cracker crumbs, 1/4 cup sugar, and softened butter.

Pat into bottom of a 9 x 13 pan and set aside.

In a bowl, combine softened cream cheese, beaten eggs, and remaining 3/4 cup sugar. Beat until fluffy and spread overcrust. Bake at 350 degrees for 20 minutes; allow to cool.

Combine dry pudding mixes and milk and beat for 2 minutes at medium speed

Add pumpkin and cinnamon and mix well. Stir in one cup of Cool Whip and spreadover cooled cream cheese layer. Spread the rest of Cool Whip over the top,sprinkle chopped nuts, and chill.

Pumpkin Apple Butter

Try this thick and delicious pumpkin-apple butter the next time you make homemade bread. Fresh bread spread with homemade apple butter (with pumpkin as the base) is a rich treat!

1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin

1 medium apple, peeled and grated

1 cup Apple NESTLÉ® JUICY JUICE® All Natural 100% Juice

1/2 cup firmly packed brown sugar

3/4 teaspoon pumpkin pie spice

COMBINE pumpkin, apple, Juicy Juice, sugar and pumpkin pie spice in medium, heavy-duty saucepan. Bring to a boil; reduce heat to low. Cook, stirring occasionally, for 1 1/2 hours. Serve with buttermilk biscuits, breads, corn muffins or hot cereal. Store in airtight container in refrigerator for up to 2 months.

Recipe makes 3 cups.

Harvest Pumpkin Apple Bread

Enjoy this tasty bread with your morning (or anytime) coffee or tea!

3 cups all-purpose flour

2 teaspoons ground cinnamon

2 teaspoons baking soda

1 1/2 teaspoons salt

3 cups granulated sugar

1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin

4 large eggs

1 cup vegetable oil

1/2 cup apple juice or water

1 large baking apple, peeled, cored and diced

PREHEAT oven to 350° F. Grease and flour two 9 x 5-inch loaf pans.

COMBINE flour, cinnamon, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, vegetable oil and apple juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in apples. Spoon batter into prepared loaf pans.

BAKE for 65 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

FOR THREE 8 X 4-INCH LOAF PANS:

PREPARE as above. Bake for 60 to 65 minutes.

FOR FIVE OR SIX 5 X 3-INCH MINI-LOAF PANS:

PREPARE as above. Bake for 55 to 60 minutes.

Pumpkin Cranberry Bread Mix

Turn this bread mix recipe into a gift thats great for the holiday's!

1 1/2 cups all-purpose flour

2 1/2 teaspoons pumpkin pie spice

1 teaspoon baking soda

3/4 teaspoon salt

1 1/2 cups granulated sugar

1/2 cup OCEAN SPRAY® CRAISINS® Sweetened Dried Cranberries

1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin

COMBINE all ingredients, except pumpkin, in large bowl. Pour into 1-quart resealable plastic bag. Place in fabric bag. Place bread mix and can of pumpkin in 9 x 5-inch loaf pan.

RECIPE TO ATTACH:

Beat together 3/4 cup LIBBY'S 100% Pure Pumpkin, 1/2 cup vegetable oil, 2 large eggs and 1/4 cup orange juice or water in large mixer bowl until blended.

Add contents of bag; stir until just moistened.

Spoon batter into greased and floured 9 x 5-inch loaf pan.

Bake in preheated 350° F. oven for 60 to 65 minutes or until wooden pick inserted in center comes out clean.

Cool in pan for 10 minutes; remove to wire rack to cool completely.

Recipe makes one loaf.

Pumpkin Spice Quick Bread

Great for a brunch or as a snack with whipped cream cheese.

1 3/4 cups all-purpose flour

1 cup LIBBY'S® 100% Pure Pumpkin

3/4 cup firmly packed brown sugar

1/2 cup (1 stick) butter (we recommend Land O Lakes®), softened

2 large eggs

2 teaspoons pumpkin pie spice

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon baking powder

PREHEAT oven to 350° F. Grease 9x5-inch loaf pan.

COMBINE flour, pumpkin, brown sugar, butter, eggs, spice, baking soda, salt and baking powder in large mixer bowl. Beat at medium speed, scraping bowl often for 1 to 2 minutes until well mixed. Spoon batter into prepared pan.

BAKE for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove to wire rack to cool completely.*Substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon each ground nutmeg and ground cloves for pumpkin pie spice.

VARIATIONS:

Banana Bread: Prepare quick bread as directed above, substituting 3/4 cup sugar for brown sugar and 1 cup mashed bananas for pumpkin; omit pumpkin pie spice.

Banana Chocolate Chip Bread: Prepare quick bread as directed above. Stir 3/4 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels and 1 cup mashed banana into batter.

Pumpkin Chocolate Chip Bread: Prepare quick bread as directed above. Stir in 3/4 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels into batter.

TIP: Wrap bread in plastic food wrap or aluminum foil. Refrigerate up to 3 days or freeze up to 3 months.

Spiced Pumpkin Bread

Just one slice of this kissed-with-spice quick bread gives you 25 percent of the vitamin A you need in a day.

2 cups all-purpose flour

5 teaspoons ground allspice or pumpkin pie spice

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup LIBBY'S® 100% Pure Pumpkin

1 cup packed brown sugar

1/2 cup Apple NESTLÉ® JUICY JUICE® All Natural 100% Juice

2 large eggs

2 tablespoons vegetable oil

1 teaspoon vanilla extract

PREHEAT oven to 350° F.

SIFT flour, allspice, baking powder, baking soda and salt into medium bowl. Combine pumpkin, sugar, Juicy Juice, eggs, oil and vanilla extract in large bowl; stir well. Stir in flour mixture just until moistened. Spoon into greased 9 x 5-inch loaf pan.

BAKE for 65 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.

Pumpkin Banana Nut Bread

Add a pumpkin twist to your banana nut bread!

4 cups all-purpose flour

4 teaspoons baking powder

4 teaspoons ground cinnamon

2 teaspoons ground ginger

2 teaspoons baking soda

1/2 teaspoon salt

1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin

4 large eggs

1 cup granulated sugar

1 cup packed brown sugar

1 cup (2 medium) very ripe bananas, mashed

3/4 cup vegetable oil

1 cup chopped walnuts

PREHEAT oven to 350º F. Grease and flour two 9 x 5-inch loaf pans.

COMBINE flour, baking powder, cinnamon, ginger, baking soda and salt in medium bowl. Combine pumpkin, eggs, granulated sugar, brown sugar, bananas and vegetable oil in large mixer bowl; beat until smooth. Gradually beat in flour mixture; stir in nuts. Spoon into prepared loaf pans.

BAKE for 55 to 60 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

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