Tag Archives: pumpkin

Election Day: A Comforting Pumpkin Sage Pasta Recipe

Written by Chris

Pumpkin Sage Pasta Recipe

Happy Tuesday!

Election Day calls for comfort food, don’t you think? I’m not sure about you, but I know I will be following all of the election coverage. I find this Pumpkin Sage Pasta to be incredibly comforting. Perhaps it’s the clingy sauce… Or how the pumpkin and sage meld together… Or maybe it’s the Gruyère cheese… This is what I know for certain; one party will be in need of comforting this evening.

Do you add pumpkin to your savory recipes? A little pumpkin goes a long way to making your favorite dishes tastier and more nutritious. It adds extra flavor, fiber and Vitamin A, while cutting down on fat and sodium.

On those busy school nights, I often add pumpkin to my tomato sauce (works great in homemade and store-bought). The pumpkin adds a little extra body to the sauce, which I love! All you need to do is stir in 3/4 to 1 cup LIBBY’S® 100% Pure Pumpkin into 3 cups (about 26 oz.) of your favorite pasta sauce.


If you are ready for a change of pace, might I suggest you give this Pumpkin Sage Pasta a try? It’s a bit more elegant and the flavors are a little more distinctive. I think you might just love it! This recipe works best with short cut pasta such as trottole, spirals, penne or bow tie; the sauce really clings to it! And it’s ready in 30 minutes! Garnish with fresh sage leaves for an extra flavor dimension and eye-catching appeal.

You can check out the recipe video here and see just how easy it is to put together.

Pumpkin Sage Pasta

Ingredients for 6 servings:


MELT butter in large skillet over medium-high heat. Add shallots; cook, stirring occasionally, for 3 to 5 minutes. Add garlic and sage leaves; cook, stirring frequently, for about 1 minute. Stir in wine; cook for 2 minutes or until reduced slightly. Stir in water and bouillon; cook for 2 to 3 minutes to infuse flavors. With tongs, remove and discard sage leaves.

STIR evaporated milk and pumpkin into skillet; heat through. Stir in Parmesan cheese and Gruyère cheese until melted. Add cooked pasta to skillet; stir to coat and heat through. Season with pepper. Sprinkle with additional Parmesan cheese. Garnish with fresh sage leaves, if desired.


Related recipes:

Ravioli Pumpkin Casserole Recipe Baked Ziti with Pumpkin & Sausage Recipe
Ravioli Pumpkin
Baked Ziti with
Pumpkin & Sausage

Pumpkin Post: Spiderweb Pumpkin Curry Soup

Written by Liz –

Spiderweb Pumpkin Curry Soup Recipe

I love soup. I eat soup for lunch almost every day, and I’m not ashamed to admit it. There’s something so satisfying in this steaming bowl of broth, cooked vegetables, meats and just plain nourishment for the soul. Especially when it’s cold or rainy outside (or over-air-conditioned inside) and the soup has been cooking all day.

This soup incorporates pumpkin and ginger, two healthy powerhouses. Pumpkin is rich in antioxidants, fiber and Vitamin A plus it’s low in fat. It also adds a flavor punch to many savory dishes, from pastas to soups to casseroles.

Here are some of my favorite soups & chilis:

Thai-Style Pumpkin Soup Recipe

Thai-Style Pumpkin Soup (Pictured above)

Pumpkin Chili Mexicana Recipe

Pumpkin Chili Mexicana

White Chicken Chili Recipe

White Chicken Chili

Spiderweb Pumpkin Curry Soup
(Pictured at the top of the post)

Ingredients for 4 Servings:


HEAT oil in large saucepan over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 3 to 5 minutes or until tender. Stir in curry powder, coriander and crushed red pepper; cook for 1 minute. Add water and bouillon; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes to develop flavors. Stir in pumpkin and evaporated milk; cook, stirring occasionally, for 5 minutes or until heated through.

TRANSFER mixture to blender or food processor (in batches, if necessary); cover. Blend until creamy. Serve warm or reheat to desired temperature. Ladle soup into bowls.

PLACE sour cream in small, heavy-duty plastic bag. Cut tiny corner from bag; squeeze to pipe concentric circles onto soup. Using wooden pick or tip of sharp knife, pull tip through sour cream from center to edge of bowl.

PREPARATION TIP: Soup may be prepared the day ahead. Cool to room temperature after adding pumpkin and evaporated milk. Cover and refrigerate. Just before serving, blend then reheat to serving temperature, but do not boil.


More Pumpkin Recipes:

Pick-Me-Up Pumpkin Latte Recipe Easy Pumpkin-Pasta Bake Recipe
Pick-Me-Up Pumpkin Latte Easy Pumpkin-Pasta Bake

Pumpkin Spice Panna Cotta

Written by Paula

Please enjoy today’s guest post by Paula of Bell’alimento.

Pumpkin Spice Panna Cotta Recipe

Panna Cotta is one of my favorite desserts. It’s my go to entertaining dessert because it’s SO easy and can be made WELL in advance of your event. I’m on a mission to let people know how ridiculously easy this classic Italian dessert it to make at home. It’s not just a restaurant dessert. Nope. You can pull this little beauty together in less than 15 minutes active working time and for WAY less than what it will set you back in those fancy schmancy restaurants.

Panna Cotta is Italian for cooked cream. You can take a very basic vanilla panna cotta recipe and turn it into just about any flavor your heart desires. The flavor possibilities are truly limitless. Not to mention the presentation possibilities. If the idea of un-molding panna cotta scares you more than creepy Halloween costumes, then no worries.  Just serve it in pretty glasses. Crisis averted.

Speaking of Halloween and all things pumpkin, we’ve put together sugar and spice and everything nice to make this Pumpkin Spice Panna Cotta. We love it and think you will, too.

We’ve substituted half of the cream with 1 cup Sugar Free Pumpkin Spice Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer! See, you can use creamer for more than your coffee!

Next time you’re looking for a quick and easy dessert perfect for fall, try Our Pumpkin Spice Panna Cotta.

Pumpkin Spice Panna Cotta

Ingredients for 6 Servings:


SPRAY six 4-ounce ramekins or custard cups with nonstick cooking spray.

SPRINKLE gelatin over water in a small bowl; let stand for about 5 minutes or until softened.

WHISK Coffee-mate, cream and pumpkin in a 2-quart saucepan; cook over medium-low heat, whisking constantly, until warm. When warm, add gelatin mixture to Coffee-mate mixture; whisk until gelatin is completely dissolved.

POUR mixture into prepared ramekins or custard cups. Refrigerate for 4 to 5 hours.

SERVE in ramekins topped with orange slices and crushed cookies. Or, to unmold, run a small knife around inside of each ramekin, then dip ramekin bottoms in hot water for about 15 seconds and pat dry. Place dessert plates over ramekins; invert and shake gently to loosen.

NESTLÉ COFFEE-MATE Holiday Flavors are available late September through early January each year.


Related Recipes:

White Chocolate Caramel Panna Cotta Recipe
White Chocolate Caramel Panna Cotta
Simple Tiramisu Recipe
Simple Tiramisu

Healthier Doughnuts: Baked Pumpkin Doughnut Holes Recipe

Written by Chris

Baked Pumpkin Doughnut Holes recipe

Let’s face it; doughnuts taste great! But I really haven’t met a healthy or healthier doughnut I’ve liked — until these Baked Pumpkin Doughnut Holes. My kids’ love for pumpkin bread helped inspire this recipe.

Last Halloween, I brought Baked Pumpkin Doughnut Holes to their classrooms for their Fall Harvest party. To my surprise (well, not really — it was sweet season after all), there were bakery doughnuts there, too. My immediate thought was that my doughnuts had no chance. I fully expected the container to come home full, or at least half full.

Guess what? Every single doughnut got eaten! Every. Single. One. I was so happy! I’m not one to squash indulgence; it has its place every now and again. But when there is an equally good tasting, healthier alternative, I say go for it.

Baked Pumpkin Doughnut Holes

Ingredients for 36 doughnut holes:

  • Nonstick cooking spray
  • 1 3/4 cups white whole-wheat flour or 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/4 cup canola oil
  • 1 cup packed light brown sugar
  • 1 cup LIBBY’S® 100% Pure Pumpkin
  • 1 cup Baker’s sugar (ultrafine pure cane sugar)
  • 1 tablespoon ground cinnamon
  • 2 to 4 tablespoons butter (melted (optional)


PREHEAT oven to 425° F. Lightly spray mini muffin tins with nonstick cooking spray.

WHISK flour, baking powder, 1 ½ teaspoons cinnamon and salt in large mixer bowl until combined.

Baked Pumpkin Doughnut Holes recipe

WHISK eggs, oil, brown sugar and pumpkin in medium mixing bowl until well combined. Pour pumpkin mixture into flour mixture; stir until just combined. Fill each mini muffin cup with about 1 rounded tablespoon batter. A small cookie scoop works perfectly for scooping, as shown above!

BAKE for 9 to 10 minutes or until wooden pick inserted in center comes out clean (tops should be golden brown). Cool in pan on wire rack until cool enough to handle.

Baked Pumpkin Doughnut Holes recipe

COMBINE Baker’s sugar and 1 tablespoon cinnamon in a pie plate or shallow bowl (or even a zip-top bag works well!). Brush or dip tops (or all sides) of doughnut holes in melted butter to lightly coat; roll in cinnamon-sugar mixture as shown above. There will be about ½ cup cinnamon-sugar mixture left which can be discarded. (For less fat and calories, skip the butter and just roll in cinnamon-sugar.)

Baked Pumpkin Doughnut Holes recipe

ENJOY warm or at room temperature.

Happy Halloween!


Related recipes:

Chocolate Chip Cookie Frankensteins recipe
Chocolate Chip Cookie Frankensteins
Halloween Dipped Marshmallow Pops recipe
Halloween Dipped Marshmallow Pops

Start 2012 Right: Top Ten Appetizers & Snacks

Written by Nick – 

Below are some of our favorite apps and snacks from 2011. Whether you’re having a super bowl bash or cocktail party, these bite size recipes will be perfect for all that 2012 has to offer.

 Party Shrimp Skewers

1. Party Shrimp Skewers

The basil pesto salsa above adds a great flavor dimension to these grilled Party Shrimp Skewers. Perfect for outdoor parties or summertime entertaining on the patio.

Layered Monterey Pumpkin Dip

2. Layered Monterey Pumpkin Dip

Enjoy this Layered Monterey Pumpkin Dip and experience unexpected flavors in this version of a traditional layered dip. Good to the last spoonful!

Crostini Aperitivo

3. Crostini Aperitivo

Buon appetito! Add a touch of elegance to any gathering with this tasty Crostini Aperitivo appetizer above. Topped with prosciutto and a delicious goat cheese and pesto spread, you’ve never experienced Tuscany like this before.

Baked Ravioli Bites

4. Baked Ravioli Bites

Baked Ravioli Bites are decorated with artful toppings and are irresistible additions to a night of entertaining.

Party-Perfect Mini Quiches

5. Party-Perfect Mini Quiches

These bite-size, crustless colorful mini quiches above are filled with cheddar cheese, broccoli and red peppers. A delicious and colorful addition to any meal and also perfect as a party appetizer.

Coffee-Glazed Nuts

6. Coffee-Glazed Nuts

Walnuts, pecans and almonds combine in this tasty twist on the classic nut mix. With a sweet and savory coffee glaze, these Coffee-Glazed Nuts are sure to create a buzz!

Pesto Party Dip

7. Pesto Party Dip

This Pesto Party Dip is perfect on veggies, crackers and bread sticks. It is a delicious crowd-pleaser with creamy texture and robust pesto taste.

Peanut Butter "Cheese Ball"

8. Peanut Butter “Cheese Ball”

It’s a fact! Peanut butter and cheese top the list of kids’ favorite foods. Try them together in this unique recipe for Peanut Butter “Cheese Ball.”

With a shell of swirled morsels, this creamy, peanut-buttery snack is perfect for dipping graham cracker sticks and apple slices — a tasty addition to your child’s party menu.

Treat the little ones (and you too!) to this ever-so-delicious twist on the traditional cheese ball.

Smokin’ Almond Blue Cheese Dip

9. Smokin’ Almond Blue Cheese Dip

Smoked almonds paired with creamy Carnation are the secrets to this extra-special blue cheese dip. Use in place of the typical Ranch dip to serve with chicken thighs or wings, fresh veggies, or hearty crackers. It’s the perfect addition to any party buffet table.


10. TOLL HOUSE® Party Mix

Don’t wait for the next football game to enjoy one of your favorite party appetizers. TOLL HOUSE® Party Mix is great for any occasion.

What’s Your Holiday Recipe Story? Libby’s Famous Pumpkin Pie Recipe


LIBBY'S® Famous Pumpkin Pie recipe

Recipe stories – from family, friends and our bakers – are something I never tire of! Whether prepared during the holidays and other celebration times, I love to hear about all the folks in the story, those cooking and preparing as well as eating and enjoying.

These recipes all have a story:

  • a traditional recipe handed down through the years – prepared by so-and-so, must be made with this (no exceptions) and stirred this way (counterclockwise)
  • a dish made in honor or memory of someone – these bring me smiles, laughter and sometimes tears
  • a heritage dish of a country which educates and allows me to taste something I may not have tasted before
  • a recipe disaster – to quote my nephew, who was 5 at the time, “What are you trying to do Aunt Jenny? Kill my taste buds?!”

Here is my story. For as long as I can remember, my family had pumpkin pie for dessert on this day. Mom traditionally made the pies and always used the Libby’s Famous Pumpkin Pie recipe. Ironically, December 25th is National Pumpkin Pie Day. This comes as no surprise to me.

One year when my family was hosting, I began to make the pies and Mom offered assistance to make the pumpkin filling and mentioned that I could do the crust. No problem! I proceeded to get all out that was needed.

“Where’s the mixer?” she asked. “No mixer is needed, I said, ” just use a whisk, one less piece of equipment to clean. This is what we do in the test kitchen.”

“Really? I have not tried that.” She proceeded to get things measured out but was obviously growing more flustered.

“Are you okay, Mom?” I asked, “need anything?”

She replied, “Yes, the mixer! How can you make pumpkin pie without a mixer? Don’t you have one? Isn’t it more work to use the whisk?”

By now, those close to the discussion stopped what they doing and had their eyes open wide. Don’t mess with Mom on the pies – I knew better! Calm needed to be restored to the kitchen. “Yes, I do, let me get it for you!”

“Much better,” she said. “See you mix each ingredient in one a time – in the order on the can. Works every time. I have never had one complaint.”

I went back to the crust making and kept quiet. We laughed about this later and I know I will be smiling when I make the pie this day thinking of her. As a friend states, “We fight and then we eat dessert!” How true.

May you laugh and smile in the kitchen and around the table remembering your stories.

Libby’s Famous Pumpkin Pie recipe

Ingredients needed for 8 servings:

  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 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.) NESTLÉ® CARNATION® Evaporated Milk
  • 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
  • Whipped cream (optional)


MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.


More Pumpkin Recipes:

Pumpkin Pecan Pie recipe
Pumpkin Pecan Pie
Gingersnap Pumpkin Chiffon Pie recipe
Gingersnap Pumpkin Chiffon Pie


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