Pumpkin Spice and Everything to Entice

Libby's Perfect Pumpkin Palate Pleasers

Libbys 1117

It's time to fall in love with pumpkin all over again. Fall is all about cooler weather, a crackling fire, holiday parties, football and pumpkin everything. One name is synonymous with holiday baking traditions: Libby's® Pumpkin, an American classic for more than 75 years. And, it's not just for the holidays, cooks and chefs are discovering pumpkin is a moist, creamy and nutritious addition for year-round recipes.

The power of pumpkin is showcased in just one delicious serving of Libby's® 100% Pure Pumpkin, which offers a rich source of nutrients, all while being low in calories and fat, and naturally sodium-free. From breakfast to dinner, sweet to savory, pumpkin-filled recipes are  versatile and nutritiously beneficial. In fact, pumpkin is  used as a healthier alternative ingredient for many recipes. The swaps are easy: One egg can be swapped for 1/4 cup of Libby's® Pumpkin, 1 tablespoon of oil or butter can be swapped with 1 tablespoon of Libby's® Pumpkin—how easy!

This year, surprise your family and friends with delicious twists on America's favorite pumpkin classics, or with new exciting recipes that will have pumpkin lovers begging for more.

For more benefits of pumpkin and tons of great recipes, log onto www.verybestbaking.com.

Libbys NRCP LIB PumpkinMapleBaconSpread BS 4C GA.tifPumpkin Maple Bacon Spread
Prep Time: 15 mins  |  Cooking Time: 25 mins  |  Skill Level: Easy  |  Servings: 12

4 slices Smoked bacon or turkey bacon        
2 tsps Olive oil
2 Tbsps Pure maple syrup            
1/4 tsp Granulated sugar
Coarse ground black pepper            
1/4 cup Light sour cream
1 small Onion, thinly sliced (about 1/2 cup)    
1/4 tsp Salt
1 cup LIBBY’S® 100% Pure Pumpkin    

Preheat oven to 375°F. Cover baking sheet with aluminum foil; lay bacon on prepared baking sheet. Brush bacon on both sides with maple syrup; sprinkle with black pepper. Bake for 15 to 20 minutes, turning bacon over halfway through baking, or until crisp. Place bacon on paper towel lined plate to drain. Once cool, set aside 1/2 slice for garnish. Crumble or cut remaining 31/2 slices into 1/2-inch pieces. Set aside.

Meanwhile, heat vegetable oil in medium skillet over medium heat. Add sliced onions and sugar. Cook, stirring occasionally, for about 8 minutes or until onion is tender and caramel in color. Remove from heat to cool. Combine pumpkin, sour cream and salt in medium bowl until smooth. Add 31/2 slices of crumbled bacon and onion; stir well to combine. Crumble remaining 1/2 slice of bacon; sprinkle over top. Serve immediately or cover and refrigerate. Makes about 11/2 cups. Serve with assorted mini pumpernickel or rye bread slices, crostini and/or crackers.


Baked Ziti with Pumpkin & SausageLibbys 143811 Baked Ziti With Pumpkin Sausage
Providing wholesome flavors and nutritious benefits, this baked ziti dish has a healthy twist and includes pumpkin, spinach and chicken sausage. It’s sure to delight your family’s taste buds and have them asking for seconds!

Prep Time: 20 mins  |  Cooking Time: 25 mins  |  Skill Level: Intermediate  |  Servings: 12

4 cups (12 oz.) Dry regular or whole-wheat ziti    
Nonstick cooking spray
1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin    
2 Tbsps All-purpose flour
1 tsp Garlic powder                
1/2 tsp Salt
1/4 tsp Ground nutmeg                
Pinch Cayenne pepper
1 can (12 oz) NESTLÉ® CARNATION® Evaporated Fat Free Milk
4 links (12 oz) Fully-cooked Italian-seasoned chicken sausage, cut into 1/4-inch slices
1 pkg (6 oz) or about 4 cups Pre-washed baby spinach
1 cup (4 oz) Shredded part-skim or 2% milk reduced-fat mozzarella cheese
1/2 cup (1.5 oz.) Shredded Parmesan cheese

Preheat oven to 425°F. Spray 4-quart baking dish with nonstick cooking spray. Prepare pasta according to package directions. Reserve 1/2 cup pasta cooking water and set aside for later use. Drain pasta; return to cooking pot.

Meanwhile, combine pumpkin, flour, garlic powder, salt, nutmeg and cayenne pepper in medium skillet over medium heat. Slowly add evaporated milk, stirring until smooth. Cook, stirring occasionally, for 2 to 3 minutes or until mixture begins to thicken slightly. Pour over pasta in pot. Add sausage and reserved pasta cooking water; stir well. Spread half of the pasta mixture into prepared baking dish. Top with spinach. Cover with remaining pasta mixture. Lightly spray piece of foil with nonstick cooking spray. Cover ziti with foil, greased side down.

Bake for 20 minutes or until heated through. Combine mozzarella and Parmesan cheeses in small bowl. Remove foil; sprinkle with cheese mixture. Bake, uncovered, for an additional 5 minutes or until cheese is melted

Libbys 1117 soups

Libbys Pumpkin Corn ChowderLIBBY’S® Spicy Pumpkin Corn Chowder
Prep Time: 20 mins  |  Cooking Time: 25 mins  |  Skill Level: Easy  |  Servings: 6
3 slices Smoked bacon or turkey bacon, cooked and crumbled to 1/2-inch pieces
1 Tbsp Olive oil
1 small onion, chopped
1 can (4 oz) Fire-roasted diced green chilies, undrained
1 large Russet potato, peeled and cut into 1/2-inch chunks
1 cup Frozen corn kernels
3 Garlic cloves, finely chopped
3 cups Chicken broth
1 cup LIBBY’S® 100% Pure Pumpkin
1/8 to 1/4 tsp Ground cayenne pepper or to taste
Salt and ground black pepper, to taste
2 Tbsps Fresh cilantro, roughly chopped

Cook olive oil and onion in medium saucepan over medium-high heat, stirring frequently or until onions are tender, about 3 minutes. Reduce heat to medium; add corn, green chiles, and garlic. Cook, stirring occasionally, for 2 minutes. Stir in chicken broth, pumpkin, potatoes and cayenne pepper; bring to a simmer. Cook, stirring occasionally, for 15 minutes or until potatoes are just tender. Stir in crumbled bacon. Season to taste with salt and black pepper. Stir in fresh cilantro just before serving.

Creamy Pumpkin SoupLibbys Creamy Pumpkin Soup
Prep Time: 10 mins  |  Cooking Time: 25 mins
Skill Level: Easy  |  Servings: 5

1/4 cup (1/2 stick) Butter or margarine
1 small Onion, chopped
1 clove Garlic, finely chopped
2 tsps Brown sugar, packed
1 can (141/2 oz) Chicken broth
1/2 cup Water
1/2 tsp Salt (optional)
1/4 tsp Ground black pepper
1 can (15 oz) LIBBY’S® 100% Pure Pumpkin
1 can (12 oz) NESTLÉ® CARNATION® Evaporated Milk
1/8 tsp Ground cinnamon

Melt butter in large saucepan over medium heat. Add onion, garlic and sugar; cook for 1 to 2 minutes or until soft. Add broth, water, salt and pepper; bring to a boil, stirring occasionally. Reduce heat to low; cook, stirring occasionally, for 15 minutes. Stir in pumpkin, evaporated milk and cinnamon. Cook, stirring occasionally, for 5 minutes. Remove from heat. Transfer mixture to food processor or blender (in batches, if necessary); process until smooth. Return to saucepan. Serve warm.

Libbys 1117 classics
Libbys Famous Pumpkin Pie 300 dpiLIBBY’S® Famous Pumpkin Pie
This classic recipe has been on LIBBY’S® Pumpkin labels since 1950. Just mix, pour, bake for a delicious homemade tradition.

Prep Time: 15 mins  |  Cooking Time: 55 mins  |  Skill Level: Easy  |  Servings: 10

¾ cup Granulated sugar                    
2 Large eggs
1 can (15 oz) LIBBY’S® 100% Pure Pumpkin        
1 tsp Ground cinnamon
1 can (12 oz) NESTLÉ® CARNATION® Evaporated Milk    
1/2 tsp Ground ginger
1 Unbaked 9-inch (4-cup volume) deep-dish pie shell    
1/2 tsp Salt
Whipped cream (optional)                
1/4 tsp Ground cloves

Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Pour into pie shell. Bake in preheated 425°F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.


LIBBY’S® Pumpkin Roll
Dazzle family and friends with Libbys PumpkinCakeRollWithCreamCheeseFillingLibby’s® Pumpkin Roll; moist and creamy, with a tantalizing aroma and beautiful presentation.

Prep Time: 45 mins  |  Cooking Time: 13 mins | Skill Level: Intermediate  |  Servings: 14

    1/4 cup Powdered sugar (to sprinkle on towel)
    3/4 cup All-purpose flour
    1/2 tsp Baking powder
    1/2 tsp Baking soda
    1/2 tsp Ground cinnamon
    1/2 tsp Ground cloves
    1/4 tsp Salt
    3 Large eggs
    1 cup Granulated sugar
    2/3 cup LIBBY’S® 100% Pure Pumpkin
    1 cup Walnuts, chopped (optional)

    1 pkg. (8 oz.) Cream cheese, at room temperature
    1 cup Powdered sugar, sifted
    6 Tbsps Butter or margarine, softened
    1 tsp Vanilla extract
    Powdered sugar (optional for decoration)

FOR CAKE: Preheat oven to 375°F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.  Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING: Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP: Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

100-Calorie Pumpkin Pie Tartlets
Libbys 100 Calorie Pumpkin Pielets

Looking for that great taste of pumpkin pie without the guilt of overindulging? Here it is! This satisfying treat is the perfect size to snack on by itself or enjoy as an elegant finish to the perfect meal.

Prep Time: 15 mins  |  Cooking Time: 25 mins | Skill Level: Easy  |  Servings: 16

16 (21/2-inch) Foil baking cups        
Nonstick cooking spray
3/4 cup Granulated sugar            
1 Tbsp Cornstarch
1 tsp Ground cinnamon            
1/2 tsp Ground ginger
1 cup Fat free whipped topping         
2 Large egg whites
1 can (15 oz) LIBBY’S® 100% Pure Pumpkin     
1/2 tsp Salt
1 can (12 oz) NESTLÉ® CARNATION® Evaporated Fat Free Milk
12 small Gingersnap cookies, broken into 1/4-inch pieces

Preheat oven to 350º F. Place baking cups on baking sheet with sides. Spray each cup with cooking spray. Combine sugar, cornstarch, cinnamon, ginger and salt in small bowl. Beat egg whites in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk. Spoon 1/4 to 1/3 cup of mixture into each prepared cup. Bake for 25 to 28 minutes or until knife inserted near centers comes out clean. Cool on baking sheet for 20 minutes. Refrigerate for at least 1 hour. Top each with whipped topping and gingersnap crumbs.

Libbys 1117 modern twists

Sweet Potato & Pumpkin Casserole
Libbys SweetPotCasserole

Savor the warmth of this sweet and comforting casserole. It not only tastes great, but you’re also getting a nutritious boost from the addition of pumpkin.

Prep Time: 15 mins  |  Cooking Time: 41 mins  |  Skill Level: Easy  |  Servings: 18

1/4 cup Brown sugar, packed        
3 Tbsps Butter, softened             
1 tsp Freshly ground black pepper        
1 tsp Kosher salt
1 can (15 oz) LIBBY’S® 100% Pure Pumpkin    
2 large Eggs
4 lbs. Sweet potatoes, scrubbed and cut into 2- to 3-inch pieces

1/3 cup Brown sugar, packed        
3 Tbsps All-purpose flour
1 Tbsp Butter, melted            
Pinch of sal
1/2 cup Pecans, chopped

Preheat oven to 350° F. For casserole: Place potatoes on microwave-safe plate. Microwave on HIGH (100%) power for 15 minutes or until potatoes are tender. Cool slightly; place in large bowl. Add pumpkin, sugar, butter, salt and pepper. With potato masher, smash until lumpy (cut any large pieces of skin into smaller pieces). Add eggs; smash until incorporated. Spoon into 13 x 9-inch or 3-quart baking dish.

For topping: Combine sugar, flour, butter and salt in small bowl; stir until combined. Sprinkle evenly over casserole; top evenly with nuts. Bake for 25 minutes or until golden and heated through. Remove from oven. Preheat broiler. Broil casserole for 1 minute or until bubbly and nuts are toasted. Cool for 5 minutes before serving.

Pumpkin Apple Streusel MuffinsLibbys Pumpkin Apple Streusel Muffins
Moist and delicious with cinnamon streusel topping—these muffins are memorable!
Prep Time: 20 mins  |  Cooking Time: 30 mins  |  Skill Level: Intermediate  |  Servings: 24

21/2 cups All-purpose flour    
2 cups Granulated sugar
1 Tbsp Pumpkin pie spice    
1 tsp Baking soda
1/2 tsp Salt            
1 1/4 cups LIBBY’S® 100% Pure Pumpkin
2 large Eggs            
1/4 cup Vegetable oil
2 cups Apples, peeled, cored and finely chopped

1/4 cup Granulated sugar        
2 Tbsps All-purpose flour
1/2 tsp Ground cinnamon        
2 Tbsps Butter or magarine

Preheat oven to 350°F. Grease or paper-line 24 muffin cups. For muffins: Combine flour, sugar, pumpkin pie spice, baking soda and salt in large bowl. Combine pumpkin, eggs and oil in medium bowl; mix well. Stir into flour mixture just until moistened. Stir in apples. Spoon batter into prepared muffin cups, filling three-fourths full.

For streusel topping: Combine sugar, flour and cinnamon in medium bowl. Cut in butter with pastry blender or two knives until mixture is crumbly. Sprinkle over muffin batter. Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 5 minutes; remove to wire racks to cool slightly.


Pumpkin TiramisuLibbys Pumpkin Tiramisu
Prep Time: 20 mins  |  Cooking Time: 0 mins  |  Skill Level: Easy  |  Servings: 12

1 container (8 oz.) Mascarpone cheese*        
1 cup LIBBY’S® 100% Pure Pumpkin
1 cup Heavy whipping cream            
1/2 cup Granulated sugar
1 Tbsp Vanilla extract                
1 tsp Ground cinnamon
2 tsps NESTLÉ® TOLL HOUSE® Baking Cocoa     
1/8 tsp Ground nutmeg
11/2 Tbsps NESCAFÉ® TASTER’S CHOICE® House Blend 100% Pure Instant Coffee Granules, dissolved in 3/4 cup hot water, cooled to room temperature or 3/4 cup espresso
2 Tbsps coffee liqueur, dark rum or Kahlua (optional)
2 pkgs (3 - 3.5 oz. each) Soft ladyfingers, divided

Place mascarpone cheese, pumpkin, cream, sugar, vanilla extract, cinnamon and nutmeg in large mixer bowl. Beat on low to combine ingredients and then beat on high until soft peaks form; do not over whip. Combine espresso and liqueur in small bowl.

Place half of ladyfingers over bottom of 8-inch-square baking dish. Drizzle half of espresso mixture evenly over ladyfingers. Top with half of the pumpkin mixture. Top with remaining ladyfingers. Drizzle with remaining espresso mixture. Top with remaining pumpkin mixture. Refrigerate for at least 2 hours or overnight. Dust with the cocoa powder before serving. Can be stored, covered, in refrigerator for up to 3 days.

*Mascarpone cheese can be found in the dairy case along with other Italian cheeses. If you cannot find it, try this substitute. Place 1 package (8 ounces) cream cheese, at room temperature and 1/4 cup heavy whipping cream into food processor container; cover. Process until blended. TIPS: To dust the tiramisu with cocoa, place cocoa in small, fine mesh strainer and tap over the tiramisu.

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