Pumpkin Recipes

Zesty Cream-Topped Orange Pumpkin Pie

Makes 8 servings

1 unbaked 9-inch (4-cup volume) deep-dish pie shell

1 can (30 ounces) Libby’s Easy Pumpkin Pie Mix

2/3 cup (5-fluid-ounce can) Nestlé Carnation evaporated milk

2 large eggs, lightly beaten

2 1/2 teaspoons grated orange peel, divided

1 1/4 cups sour cream

2 tablespoons granulated sugar

PREHEAT oven to 425°F. Place pie shell in pan on baking sheet.

COMBINE pumpkin pie mix, evaporated milk, eggs and 1 teaspoon orange peel in large bowl. Pour into pie shell.

BAKE 15 minutes. Reduce oven temperature to 350°F. Bake 50 to 60 minutes or until knife inserted near center comes out clean. Cool on wire rack 10 minutes.

COMBINE sour cream, sugar and remaining 1 1/2 teaspoons orange peel in medium bowl. Carefully spread over top of pie.

BAKE an additional 8 minutes. Cool on wire rack 1 hour. Refrigerate 2 hours.

Pumpkin Cheesecake Tarts

Makes 12 tarts

2/3 cup (about 15) crushed gingersnap cookies

2 tablespoons butter, melted

1 package (8 ounces) cream cheese, softened

1 cup Libby's 100% Pure Pumpkin

1/2 cup granulated sugar

1 teaspoon pumpkin pie spice

1 teaspoon vanilla extract

2 large eggs

2 tablespoons sour cream (optional)

2 tablespoons Nestlé Toll House Semi-Sweet Chocolate Morsels (optional)

PREHEAT oven to 325°F. Line 12-muffin pan with paper cups.

COMBINE cookie crumbs and butter in small bowl. Press scant tablespoon onto bottom of each paper cup. Bake 5 minutes.

BEAT cream cheese, pumpkin, sugar, pumpkin pie spice and vanilla extract in small mixer bowl until blended. Add eggs; beat well. Pour into muffin cups, filling 3/4 full.

BAKE 25 to 30 minutes. Cool in pan on wire rack. Remove tarts from pan; refrigerate. Garnish with sour cream. If desired, place morsels in small, heavy-duty plastic bag. Microwave on HIGH (100%) power for 20 seconds; knead. Microwave at additional 10-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over tarts.

Pumpkin Torte With Orange Cream Filling

Makes 12 servings

1 package (18.25 ounces) yellow cake mix

1 can (30 ounces) Libby's Easy Pumpkin

Pie Mix, divided

3 large eggs

1/4 cup vegetable oil

2/3 cup (5-fluid-ounce can) Nestlé Carnation

Evaporated Milk

2 tablespoons cornstarch

3 tablespoons orange-flavored liqueur (such as

Grand Marnier) or orange juice, divided

1 1/2 cups frozen whipped topping, thawed

Orange rind curls (optional)

PREHEAT oven to 350°F. Grease two 8- or 9-inch-round cake pans.

BEAT cake mix, 1 1/2 cups pumpkin pie mix, eggs and oil in large mixer bowl 2 minutes. Spoon into prepared pans.

BAKE 25 to 30 minutes or until wooden pick inserted in center of cakes comes out clean. Cool in pans on wire racks 10 minutes; remove to wire racks to cool completely.

MEANWHILE, WHISK together evaporated milk and cornstarch in medium, heavy-duty saucepan. Stir in remaining pumpkin pie mix and 1 tablespoon liqueur. Heat to boiling over medium heat, stirring constantly. Boil 1 minute or until thickened; remove from heat. Cover; cool to room temperature.

SPRINKLE remaining 2 tablespoons orange liqueur over tops of cakes. Cut layers in half horizontally. Spread about 3/4 cup filling between each layer. Spread top of cake with whipped topping and garnish with orange curls, if desired. Store in refrigerator.

Pumpkin Mousse in Cinnamon Pastry Shells

Makes 12 servings

2 packages (10 ounces each) frozen puff pastry shells

3 tablespoons melted butter

Cinnamon sugar*

1 can (30 ounces) Libby's Easy Pumpkin Pie Mix

1 box (3.4 ounces) vanilla instant pudding and

pie filling mix

2 teaspoons ground cinnamon

1 cup frozen whipped topping, thawed

PREHEAT oven to 400°F.

PLACE pastry shells on baking sheet. Brush tops with butter and sprinkle with cinnamon-sugar. Bake according to package directions. Cool to room temperature. Remove tops and reserve for garnish. Remove soft pastry inside shells and discard.

BEAT pumpkin pie mix, pudding mix and cinnamon in large mixer bowl on medium speed for 2 minutes. Gently fold in whipped topping. Spoon about 1/3 cup pumpkin mousse into each pastry shell. Top with pastry tops. Serve immediately.

*For cinnamon sugar: Combine 1 tablespoon granulated sugar and 1/2 teaspoon ground cinnamon in small bowl.

One-Step Pumpkin Butter

Makes about 40, 1-tablespoon servings

1 can (30 ounces) Libby's Easy Pumpkin Pie Mix

EMPTY pie mix into medium, heavy-duty saucepan. Bring to boil; reduce heat to low. Cook, stirring frequently, 40 to 45 minutes. Let cool at room temperature 1 hour. Store in airtight container(s) in refrigerator up to 2 months. Makes about 2 1/2 cups.

Serve with pumpkin bread, buttermilk biscuits, corn muffins, gingersnaps or hot cereal.

NOTE: For a great gift idea, after adding pumpkin butter to jar, seal with lid and decorate with fabric and ribbon.

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Pumpkin Torte With Orange Cream Filling

Zesty Cream Topped Orange Pumpkin Pie

Pumpkin Cheesecake Tarts

Pumpkin Mousse in Cinnamon Pastry Shells