Recipes for Canned Pumpkin

Recipes for Canned Pumpkin
Pumpkin Cranberry Bread
Prep Time: 10 minutes
Cook Time: 60 minutes
Yields: 24 slices (12 slices per loaf)
-3 cups all-purpose flour
-1 Tablespoon plus 2 teaspoons pumpkin pie spice
-2 teaspoons baking soda
-1 ½ teaspoons salt
-3 cups granulated sugar
-1 can (15 oz) Libby’s®
100% pure Pumpkin
-4 large eggs
-1 cup vegetable oil
-½ cup orange juice or water
-1 cup sweetened dried, fresh or frozen cranberries
Preheat oven to 3500F. Grease and flour two 9x5-inch
loaf pans.
Combine flour, pumpkin pie spice, baking soda and salt
in large bowl. Combine sugar, pumpkin, eggs, pumpkin
and juice in large mixer bowl; beat until just blended.
Add pumpkin mixture to flour mixture; stir just until
moistened. Fold in cranberries. Spoon batter into
prepared loaf pans.
Bake for 60-65 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.
Recipe makes two loaves.
For three 8x4-inch loaf pans: prepare as above. Bake
for 55-60 minutes.
For five or size 5x3-inch mini-loaf pans: prepare as
above. Bake for 50-55 minutes.
Pumpkin Pasta Sauce
Yields: 8 servings (1/2 cup each)
-1 cup Libby’s® 100% Pure Pumpkin
-1 jar (26 oz) pasta sauce
-1 package (16 oz.) whole grain spaghetti noodles
Stir pumpkin into your favorite jarred pasta sauce. Poor over cooked spaghetti noodles.
Pumpkin and Cranberry Risotto
Prep Time: 15 minutes
Cook Time: 26 minutes
Yields: 6 servings
-2 cans (14.5 oz each) reduced-sodium chicken broth,
-1 Tablespoon butter
-1 Tablespoon olive oil
-½ cup chopped onion
-1 ½ cups Arborio rice
-½ cup dry white wine
-1 cup Libby’s® 100% Pure
-½ cup dried cranberries
-¼ cup grated Parmesan
-Salt and white pepper to
Bring chicken broth to a boil in medium saucepan.
Reduce heat to low; keep warm.
Melt butter and oil in large saucepan over medium-high
heat. Add onion; cook, stirring frequently, for 2
minutes. Add rice; cook, stirring frequently, for 2
minutes. Add wine; simmer, stirring frequently, until all
liquid is absorbed. Stir in pumpkin.
Add ¾ cup chicken broth to rice. Reduce heat; simmer,
stirring frequently, until absorbed. Continue adding
broth, ½ cup at a time, allowing each addition to be
absorbed before adding more broth. Rice should be
tender, but still firm to the bite and mixture should be
creamy. This should take about 20-25 minutes. Stir in
dried cranberries and cheese. Add salt and pepper to
Pumpkin-Orange Pancakes
Prep Time: 5 minutes
Cook Time: 5 minutes
-2 cups all-purpose baking mix
-1 cup fat free milk
-1 cup Libby’s® 100% Pure
-2 large eggs
-1 teaspoon grated orange peel
-Maple syrup
Combine baking mix, milk, pumpkin, eggs and
orange peel in large bowl; stir until blended.
Grease griddle or large, nonstick skillet. Heat
over medium-high heat. Pour about ¼ cup
pancake batter onto hot griddle for each pancake; cook
for 2-3 minutes on each side or until golden. Repeat
with remaining batter. Serve with syrup.