pure pumpkin
1 cup (1 large) baking apple
(such as Granny Smith)
peeled, shredded
1/2 cup molasses
Powdered sugar
Hard Sauce (recipe follows)
Preheat oven to 350° F Grease and
flour 12-cup bundt pan
Combine flour, baking powder,
ginger, baking soda, pumpkin pie
spice and salt in medium bowl Beat
butter, granulated sugar and brown
sugar in large mixer bowl until
creamy. Beat in eggs two at a time,
beating well after each addition Beat
in pumpkin, apple and molasses.
Gradually beat in flour mixture.
Spoon batter into prepared bundt
pan Bake for 55 to 60 minutes or
until wooden pick inserted in bread
comes out clean Cool in pan on wire
rack for 15 minutes; invert onto
serving platter. Dust with powdered
sugar before serving. Serve warm
with Hard Sauce
For Hard Sauce: Beat 1/2 cup (1
stick) softened butter and 1 teaspoon
vanilla extract m small mixer bowl
until smooth Gradually beat m 2 cups
sifted powdered sugar until fluffy
Pumpkin Orange Cookies
(Makes about 4 dozen cookies)
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or
margarine, softened
1 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 3/4 cups (15-ounce can) 100%
pure pumpkin
2 tablespoons orange juice
1 teaspoon grated orange
peel
1/2 cup chopped nuts (optional)
Orange Glaze (recipe follows)
Preheat oven to 375° F
Combine flour, baking soda and sail
in medium bowl Combine butler,
granulated sugar and brown sugar m
large mixer bowl, beat until creamy.
Add egg, pumpkin, orange juice and
orange peel, beat until combined
Sour Cream Pumpkin
Bundt Cake
(Makes 16 servings)
Streusel
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 teaspoons butter or
margarine
Cake
3 cups all-purpose flour
1 tablespoon ground
cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
1 cup (2 sticks) butter or
margarine, softened
4 large eggs
1 cup 100% pure pumpkin
1 cup (8-ounce container)
sour cream
2 teaspoons vanilla extract
Glaze (recipe follows)
Preheat oven to 350° F. Grease and
flour 12-cup bundt pan
For Streusel: Combine brown
sugar, cinnamon and allspice in
small bowl. Cut in butter with pastry
blender or two knives until mixture
is crumbly.
For Batter: Combine flour,
cinnamon, baking soda and salt m
medium bowl Beat granulated sugar
and butter in large mixer bowl until
light and fluffy Add eggs one at a
time, beating well after each
addition. Add pumpkin, sour cream
and vanilla extract; mix well.
Gradually beat in flour mixture.
To assemble; Spoon halt of batter
into prepared pan Sprinkle Streusel
over batter, not allowing Streusel to
touch sides of pan. Top with
remaining batter. Make sure batter
layer touches edges of pan
Bake lor 55 to 60 minutes or until
wooden pick inserted in cake comes
out clean. Cool for 30 minutes in pan
on wire rack Invert onto wire rack to
cool completely Drizzle with Glaze
For Glaze: Combine 1 1/2 cups
sifted powdered sugar and 2 to 3
tablespoons orange juice or milk in
small bowl, stir until smooth
But it's pumpkin pies, cakes, cookies, muffins and breads >. , top the list of favorite treats you can make with this
gourd-like fruit. In addition to adding rich flavor, pumpkin helps keep these baked goods moist. These recipes are
from the Libby’s Pumpkin Test Kitchens.
Pumpkin Pecan Pie
(Makes 8 servings)
Pumpkin Layer
1 unbaked 9-inch (4-cup
volume) deep-dish pie shell
1 cup 100% pure pumpkin
1/3 cup granulated sugar
1 large egg
1 teaspoon pumpkin pie spice
Pecan Layer
2/3 cup light corn syrup
1/2 cup granulated sugar
2 large eggs
3 tablespoons butter or
margarine, melted
■ Pumpkin has less than one gram
of fat per 1/2 cup serving, and it’s
a great source of beta-carotene and
dietary fiber.
■ The first American cookbook,
written by Amelia Simmons and
published in 1796, carried a recipe
for pumpkin pie.
■ Commercial Pumpkin Pie Spice, a
timesaving alternative to measuring
individual spices, is a ground blend
of cinnamon, ginger, nutmeg and
allspice.
1/2 teaspoon vanilla extract
1 cup pecan halves
Preheat oven to 350° F.
For Pumpkin Layer: Combine
pumpkin, sugar, egg and pumpkin
pie spice in medium bowl; stir well
Spread over bottom ot pie shell.
For Pecan Layer: Combine com
syrup, sugar, eggs, butter and vanilla
extract in same bowl, stir in nuts
Spoon over pumpkin layei.
Bake tor 50 minutes or until knife
inserted in center comes out clean.
Cool on wire rack
H Pumpkins closest relatives are other ■ Unlike the average jack-o’-lantern
fruits of the vine cucumbers, variety, the Company uses select
melons and various squashes. seeds from a strain of Dickinson
pumpkin which produces a meatier
and sweeter pumpkin than that
found
at the local market.
■ Although often treated as
vegetables, pumpkins are
technically fruit.
■ Libby’s has always been the major
producer of canned pumpkin—
planting approximately 4,000 acres
of pumpkin each year. The crop is
used to create more than 50 million
pies, as well as delicious baked
goods year-round.
Pumpkin Honey
Wheat Bread
(Makes 1 loaf)
2 1/4 cups all-purpose flour
3/4 cup wheat germ
2 1/2 teaspoons baking powder
11/2 teaspoons ground
cinnamon
1 teaspoon salt
1/2 teaspoon baking soda
11/4 cups 100% pure pumpkin
3/4 cup honey
2 large eggs
1/4 cup vegetable oil
1/4 cup milk
1/4 cup sunflower seeds
(optional)
Preheat oven lo 350° F. Grease 9x5-
inch loaf pan.
Combine flour, wheat germ, baking
powder, cinnamon, salt and baking
soda in medium bowl. Combine
pumpkin, honey, eggs, vegetable oil
and milk m large mixer bowl, beat
just until blended. Add flour mixture
to pumpkin mixture; stir untd just
moistened. Spoon baiter into
prepared loaf pan Sprinkle with nuts,
if desired.
Bake for 55 to 60 minutes or until
wooden pick inserted in center comes
out clean. Cool m pan on wire rack
for 10 minutes; remove to wire rack
to cool completely
t i
For a groat selection of pumpkin
recipes, tips for pies, fun facts and
product information about pumpkin,
visit www.libbyspumpkin.com.