Pumpkin Perfect

Nov. 9, 2006, midnight | By Maya Calabrese | 15 years ago

Satisfaction guaranteed recipes for after Halloween

Now that the Halloween festivities are over, some of you over-zealous decorators may find that you have a problem on your hands. You remember those 18 pumpkins you carved to look like the Adams Family? Yeah, well now they're just sitting there rotting on your doorstep. If you're looking for the tastiest possible way to get rid of some pumpkins, or just some great recipes to experiment with in the upcoming weeks before Thanksgiving, look no further. While it's probably not such a great idea to use pumpkins that have been sitting outside for anywhere from several days to several weeks, these recipes are still a great way to get rid of new pumpkins.

Pumpkin Pancakes
Start the morning off right with these flavorsome pancakes served hot. In just under 40 minutes, these pancakes will satisfy anyone and everyone. The recipe includes an optional Pumpkin Maple Sauce which you should only use if you are in the mood for a pumpkin overload. The sauce would be perfect to zest up plain pancakes, but stick with plain maple syrup or butter for these. These pancakes are surprisingly easy to freeze so you can make one batch and enjoy them over and over again.
Serves 8

- Large mixing bowl
- Small mixing bowl
- Measuring spoons and cup
- Electric hand mixer
- Griddle/ skillet

- 2 cups all-purpose flour
- 2 tablespoons packed brown sugar
- 1 tablespoon baking powder
- 1 1/4 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 1 can (12 fl. oz.) evaporated milk
- 1/2 cup LIBBY'S 100% Pure Pumpkin
- 1/4 cup water
- 1 large egg
- 2 tablespoons vegetable oil
- Pumpkin Maple Sauce (recipe follows)


1. Combine flour, brown sugar, baking powder, pumpkin pie spice and salt in the large mixing bowl

2. Combine evaporated milk, pumpkin, water, egg and oil in the small mixing bowl; mix well

3. Add mixtures in the large mixing bowl

4. Stir until moist; batter may be lumpy

5. Heat griddle or skillet over medium heat and lightly brush it with oil

6. Pour 1/4 cup batter onto hot griddle and cook until bubbles begin to burst

7. Turn and continue cooking for 1 to 2 minutes

8. Repeat with remaining batter

For Pumpkin Maple Sauce:

Heat 1 cup maple syrup, 1 1/4 cups LIBBY'S 100% Pure Pumpkin and 1/4 teaspoon ground cinnamon or pumpkin pie spice in small saucepan until warm

Derived from verybestcooking.com

Quick Pumpkin Pudding
Whether you are looking for an after-school snack or a dessert to share, this pumpkin pudding does the trick. With this recipe you will have a lower calorie substitute for pumpkin pie, but still have the same great taste. Just sprinkle graham crackers on top and the pie texture will be complete.
Serves 8

- Measuring spoons
- Mixing spoon
- Large mixing bowl
- Desert dishes

- 1 pkg. (5 1/10 oz.) vanilla instant pudding and pie filling mix
- 1 can (12 fl. oz.) evaporated lowfat 2% milk
- 1 can (15 oz.) LIBBY'S 100% Pure Pumpkin
- 1 teaspoon pumpkin pie spice
- 1 pint lowfat whipping cream


1. Beat pudding mix and evaporated milk according to package directions in large mixing bowl; refrigerate for 5 minutes

2. Add pumpkin and pumpkin pie spice; mix well

3. Spoon into desert dishes. Refrigerate for 10 minutes or until ready to serve

4. Top with lowfat whipping cream

Derived from verybestbaking.com

Holiday Pumpkin Bread
Instead of serving the same bread you always do before a holiday meal, try this pumpkin bread. Both moist and soft, it will satisfy any pre-meal hunger pains. Some ingredients such as the raisins and walnuts are optional and will not compromise the overall taste of the pumpkin bread. Aside from the great taste, this recipe is a favorite for its simplicity.
Serves 36

- Three 7 x 3 inch loaf pans
- Large mixing bowl
- Small mixing bowl
- Mixing spoon
- Cooling rack

- 3 cups white sugar
- 4 eggs
- 2/3 cup water
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground allspice
- 3 1/2 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 can (15 oz.) pumpkin puree
- 1 cup chopped walnuts
- 1 cup raisins
- 1 cup vegetable oil


1. Preheat oven to 350 degrees F. Grease and flour loaf pans

2. Mix oil, sugar and eggs together in large mixing bowl

3. Mix in pumpkin puree and water

4. In the small mixing bowl stir together flour, baking soda, baking powder, salt and spices. Add to the pumpkin mixture and mix until combined. Stir in nuts and raisins (optional)

5. Divide batter into prepared pans

6. Bake for 1 hour. Let cool on cooling racks

Derived from allrecipes.com

Pumpkin Chili Mexicana
Tired of soup on those chilly fall days? This pumpkin chili is the perfect alternative. Made with all the classic spices and some pumpkin for extra punch, this chili will satisfy your cravings for Mexican food and still keep you in the Halloween spirit.
Serves 6

- Large saucepan
- Measuring spoons and cup
- Mixing spoon

- 2 tablespoons vegetable oil
- 1/2 cup chopped onion
- 1 cup chopped red bell pepper
- 1 clove garlic, finely chopped
- 1 lb. ground turkey
- 2 cans (14.5 oz. each) no-salt added, diced tomatoes (do not drain)
- 1 can (15 oz.) LIBBY'S 100% Pure Pumpkin
- 1 can (15 oz.) tomato sauce
- 1 can (15.25 oz.) kidney beans, drained
- 1 can (4 oz.) diced green chilies
- 1/2 cup loose-pack frozen whole-kernel corn
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground black pepper


1. Heat vegetable oil in large saucepan over medium-high heat

2. Add onion, bell pepper and garlic; cook for 5 to 7 minutes, or until tender, stirring frequently

3. Add turkey; cook until brown. Drain

4. Add tomatoes (not drained), pumpkin, tomato sauce, beans, chilies, corn, chili powder, cumin and pepper

5. Bring to a boil. Reduce heat to low. Cover; cook for 30 minutes, stirring occasionally

Derived from verybestbaking.com

Pumpkin Pie
No fall holiday is complete without the traditional pumpkin pie. This is just one of the many possible recipes to make a pumpkin pie, but it is also one of the most favored. The result will always be creamy, smooth and absolutely delectable. Complete with just the right amount of spice, anyone who tries this version of pumpkin pie will continue to make in the years to come.
Serves 8

- Measuring spoons and cup
- Large mixing bowl
- Small mixing bowl
- Mixing spoon
- Cooling rack

- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 can (15 oz.) LIBBY'S 100% Pure Pumpkin
- 1 can (12. fl. oz.) evaporated milk
- 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
- Whipped cream (optional)


1. Preheat oven to 425 degrees F

2. Mix sugar, salt, cinnamon, ginger and cloves in small bowl

3. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk

4. Pour into pie shell

5. Bake for 15 minutes. Reduce temperature to 350 degrees F; bake for 40 to 50 minutes or until knife inserted near center comes out clean

6. Cool on cooling rack for 2 hours

7. Serve immediately or refrigerate. Top with whipped cream before serving

Derived from verybestbaking.com

Tags: Seasonal

Maya Calabrese. Maya is a SSEEENNNIIOOORRR! Her guilty pleasures include MTV, chocolate, boys and blasting music in her granny mobile with the windows down. More »

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