pure pumpkin

With sugar, spice and everything nice, this delightful Pumpkin Butterscotch Bread Pudding is coated with scrumptious butterscotch morsels for a dessert that’s easy to be thankful for. And with a flavorful boost of pumpkin, what’s not to love?

Pumpkin Butterscotch Bread Pudding

(14 ounces) cinnamon challah bread

eggs

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

vanilla extract

cinnamondivided

salt

NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels

brown sugar

Vanilla light ice cream

Preheat oven to 350º F. Grease 13 x 9-inch baking dish.

Spread bread cubes in single layer on rimmed baking sheets. Baketossing occasionallyfor 10 minutes or until dry.

Beat eggs in large bowl; stir in evaporated milkpumpkin1 cup granulated sugarvanilla extract1 teaspoon cinnamon and salt. Add bread; toss gently to coat. Transfer mixture into prepared baking dish; let stand for 30 minutes or until bread is thoroughly saturated (press down bread occasionally).

Combine brown sugar with remaining 1 tablespoon granulated sugar and remaining ¼ teaspoon cinnamon. Sprinkle morsels over bread mixture; top with brown sugar mixture.

Bake for 45 to 55 minutes or until knife inserted in center comes out clean.Cool on wire rack for 30 minutes (this will allow bread pudding to set). Serve warm with ice cream.

Try a new twist to carrot cake—add pumpkin!

Pumpkin Carrot Cake

all-purpose flour

baking soda

cinnamon

milk

lemon juice

LIBBY'S® 100% Pure Pumpkin

sugar

vegetable oil

(8 ounces) crushed pineappledrained

(about 3 medium) carrotsgrated

coconutflaked

nutschoppeddivided

cream cheeseat room temperature

buttersoftened

sugarsifted

orange juice

orange peel

Preheat oven to 350° F.Grease two 9-inch-round cake pans.

Combine flourbaking sodacinnamon and salt in small bowl.Combine milk and lemon juice in liquid measuring cup (mixture will appear curdled).

Beat eggspumpkingranulated sugarbrown sugaroilpineapplecarrots and milk mixture in large mixer bowl; mix well.Gradually add flour mixture; beat until combined.Stir in coconut and 1 cup nuts.Pour into prepared cake pans.

Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean.Cool in pans for 15 minutes.Remove to wire racks to cool completely.

Combine cream cheesebutter and sifted powdered sugar in large mixer bowl until fluffy.Add vanilla extractorange juice and grated orange peel; beat until combined.

Frost between layerson sides and top of cake with Cream Cheese Frosting.Garnish with remaining nuts.Store in refrigerator.

This Pumpkin Carrot Raisin Bread is hard to resist with its moist and tender texture.

Pumpkin Carrot Raisin Bread

flourplus

pumpkin pie spice

water

carrotsshredded

raisins

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

Combine flourpumpkin pie spicebaking soda and salt in large bowl. Combine sugarpumpkineggsoil and water in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in carrot and raisins. Spoon batter into prepared loaf pans.

Bake for 60 to 65 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.Cut each loaf into 10 slicestheneach slice in half.

This creamy and colorful Pumpkin Chili Mexicana features pumpkin, onion, chiles, ground turkey and kidney beans seasoned with cumin and chili powder and makes a zesty and flavorful dish.

Pumpkin Chili Mexicana

onion

red bell pepper

garlicfinely chopped

turkey

(15 ounces) tomato sauce

(15.25 ounces) kidney beansdrained

(4 ounces) diced green chiles

loose-pack frozen whole-kernel corn

chili powder

cumin

black pepper

Heat vegetable oil in large saucepan over medium-high heat.Add onionbell pepper and garlic; cookstirring frequentlyfor 5 to 7 minutes or until tender.Add turkey; cook until browned.Drain.

Add tomatoes with juicepumpkintomato saucebeanschilescornchili powdercumin and black pepper.Bring to a boil.Reduce heat to low.Cover; cookstirring occasionallyfor 30 minutes.

This eggless version of the original NESTLÉ® TOLL HOUSE® chocolate chip cookie uses LIBBY'S® Pumpkin in place of eggs for a wholesome twist on the classic.

Eggless Nestlé® Toll House® Chocolate Chip Cookies

(2 sticks) buttersoftened

(12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

chopped nuts (optional)

Combine flourbaking soda and salt in small bowl. Beat buttergranulated sugarbrown sugar and vanilla extract in large mixer bowl until creamy. Add pumpkin and mix well.Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Your family will love these yummy Banana Mini-Chip Muffins. Great flavors and fun to make, too.

Banana Mini-Chip Muffins

baking powder

(1 1/2 sticks) light buttersoftened

SPLENDA® Sugar Blend

SPLENDA® Brown Sugar Blend

bananasmashed

(12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels

Preheat oven to 350° F.Grease 48 mini-muffin cups.

Combineflourbaking powder and salt in medium bowl.Beat butterSPLENDA® Sugar Blend for BakingSPLENDA® Brown Sugar Blend and vanilla extract in large mixer bowl until creamy.Beat in bananas and egg or Libby's Pumpkin.Gradually beat in flour mixture; stir in morsels.Spoon batter evenly into prepared cupsfilling 2/3 full.

Bake for 15 to 20 minutes or until wooden pick inserted in center comes out clean.Cool 10 minutes in pans on wire rack.Remove to wire rack to cool completely.

Libby's® Pumpkin Roll with cream cheese is here to amaze your family and friends. With its moist, creamy texture, alluring aroma, and stunning presentation, it's a surefire hit. And guess what? Our easy pumpkin roll recipe makes crafting it a breeze for any gathering.

LIBBY'S® Pumpkin Roll

cloves

walnutschopped (optional)

(8 ounces) cream cheeseat room temperature

butter

Powdered sugar (optional for decoration)

Preheat oven to 375° F.Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thincotton kitchen towel with 1/4 cup powdered sugar.

Combine flourbaking powderbaking sodacinnamoncloves 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 panbegin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel togetherstarting with narrow end. Cool on wire rack.

Beat cream cheese1 cup powdered sugarbutter 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 servingif desired.

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

Top 7 pure pumpkin recipes from across the web

The most viewed pure pumpkin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pumpkin Butterscotch Bread Pudding

Pumpkin Carrot Cake

Pumpkin Carrot Raisin Bread

Pumpkin Chili Mexicana

Eggless Nestlé® Toll House® Chocola...

Banana Mini-Chip Muffins

LIBBY'S® Pumpkin Roll

Top 7 pure pumpkin recipes from across the web

The most viewed pure pumpkin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin Butterscotch Bread Pudding

Pumpkin Carrot Cake

Pumpkin Carrot Raisin Bread

Pumpkin Chili Mexicana

Eggless Nestlé® Toll House® Chocola...

Banana Mini-Chip Muffins

LIBBY'S® Pumpkin Roll

The most viewed pure pumpkin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine