arefully peel and seed the pumpkin.
Cut into chunky 2
p this filling. Remove the pure pumpkin puree from the can and
owl, whisk the milk coffee, pumpkin puree, maple syrup, vanilla extract
ntil they are creamy. Add pumpkin, sugar, vanilla, heavy whipping cream
/4 cup Libby's pure pumpkin.
3 teaspoons granulated sugar
ie shell.
FOR PUMPKIN LAYER:
Combine pumpkin, evaporated milk, sugar
heese until smooth. Add pumpkin, vanilla, sugar and pumpkin pie spice. Beat
ach addition.
Stir in pumpkin puree, sour cream and vanilla
ll wet ingredients, excluding the pumpkin and apple, in two seperate
n a medium bowl. Whisk pumpkin, sugar, flour, spice and salt
br>1- 15oz can 100% pure pumpkin.
An ice cube tray
eat in buttermilk; beat in pumpkin in 4 additions. Using rubber
egrees F.
Combine the pumpkin puree, sugar, cinnamon and 1
Preheat oven to 350\u00b0F
Grease a large loaf pan (approx. 8 1/2 x 2 1/2 x 2 1/2.
In a large bowl, whisk together mashed bananas, pumpkin puree, oil, eggs and vanilla until combined well.
In a medium bowl, whisk together flour, erythritol (or sugar), baking powder, baking soda, cinnamon, ginger, allspice and salt.
Add flour mixture to wet ingredients in large bowl and stir until just combined.
Pour batter into prepared loaf pan. Bake until top is deeply browned and springs back when touched gently, about 70 to 85 minutes.
bowl until light; stir pumpkin, evaporated milk, orange extract, cinnamon
Place the butter in a mixing bowl, and whip on high speed with an electric mixer until fluffy, about 1 minute.
In another bowl, stir together the honey, pumpkin, and pumpkin pie spice until well mixed. Add the honey mixture to the butter, and whip on high with the electric mixer until the mixture is fluffy and smooth, about 1 more minute. Chill the pumpkin butter for several hours or overnight to blend the flavors.
arge bowl. Stir in pumpkin and pumpkin pie spice until blended. Whisk
In large bowl beat milk, pudding mix and spice with wire whisk for 1 minute. (Mixture will be very thick).
Whisk in Libby's 100% pure pumpkin.
Stir in whipped topping. Spread in crust.
Refrigerate at least 2 hours or until set. Garnish as desired.
*Note: May substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves in place of the pumpkin pie spice.
Place pumpkin puree into a large mixing
ombined. Beat in pumpkin.
Add flour, pumpkin pie spice and baking