Libby's Pumpkin Roll

Libby's Pumpkin Roll
Recipe submitted by Becky Campbell Jorgenson

This pumpkin roll will become a Thanksgiving dessert tradition.

Ingredients:

1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIbby's 100% Pure Pumpkin
1 cup walnuts, chopped (optional)

FILLING:

1 package (8 oz) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

Directions:

Preheat oven to 375 degrees.

Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves 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 pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:

Beat cream cheese, 1 cup powdered sugar, butter 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 serving, if desired.

COOKING TIP:

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

10 servings

Recipe submitted by Becky Campbell Jorgenson

Pumpkin Cheesecake Parfaits

Pumpkin Cheesecake Parfaits

Ingredients:

2 (8 ounce) packages cream cheese, room temperature
3 cups cold heavy whipping cream, divided
1 cup plus 3 tablespoons confectioner's sugar, divided
1 (15 ounce) can pumpkin
1 teaspoon pumpkin pie spice, plus extra for garnish

Directions:

In a large bowl, beat cream cheese, 2 cups cream, and 1 cup confectioner's sugar with a mixer at medium-high speed for 5 to 6 minutes or until thickened and fluffy.  Beat in pumpkin and pie spice until smooth.

Whipped Topping:

In a medium bowl, beat remaining 1 cup cream and remaining 3 tablespoons confectioner's sugar with a mixer at high speed for 3 to 5 minutes or until stiff peaks form.

Spoon cream cheese mixture into serving  dishes, and top with whipped cream mixture.

Garnish with pie spice, if desired.

Serve immediately or make several hours in advance and refrigerate until you"re ready to serve.

Maple - Glazed Pumpkin Spice Cake

Maple - Glazed Pumpkin Spiced Cake
Recipe submitted by Luti Lauvao Gibbs

Ingredients:

Cake:

2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 1/4 cups canned pumpkin puree
3/4 cup buttermilk
1 teaspoon vanilla extract
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2 cups packed light brown sugar
3 large eggs, at room temperature

Glaze:

2 tablespoons whole milk
2 tablespoons pure maple syrup
1/2 teaspoon maple extract
2 cups sifted confectioner's sugar

Directions:

Make cake:

Preheat oven to 350 degrees.

Butter and flour a 10-cup Bundt pan.

Sift flour, baking powder, baking soda, spices and salt together in a bowl.  In another bowl, whisk together pumpkin, buttermilk and vanilla. In a large bowl, using an electric mixer on medium-high speed, beat butter and brown sugar until light and fluffy, about 4 minutes. Beat in eggs, one at a time, beating well after each. Scrape down sides and bottom of bowl. Beat in one third of flour mixture, then half of pumpkin mixture, beating until just combined. Repeat, ending with last third of flour mixture. Scrape batter into Bundt pan, smoothing top. Bake until a toothpick inserted in center of cake comes out clean, 45 to 50 minutes.

Let cake cool in pan on a wire rack for 15 minutes, then turn out onto rack to cool completely.

Make glaze:

Whisk together milk and maple syrup and extract.  Whisk in confectioner's sugar until glaze is smooth and of drizzling consistency. Up to 6 hours before serving, set cake on a wire rack over a plate and drizzle with glaze, allowing it to run down the sides.  Let cake rest at room temperature to allow glaze to set.

Serves 12

Recipe submitted by Luti Lauvao Gibbs

Down East Maine Pumpkin Bread

Down East Maine Pumpkin Bread
Recipe by allrecipes.com

It's pumpkin time, and do we have a great tasting recipe for you!  This pumpkin bread is moist, delicious and easy to make!  Serve this bread the day after it's baked.

I make this bread with Trader Joe's organic canned pumpkin.  It's the best!  I also use 3 cups of flour, verses 3 1/2 cups.

Ingredients:

1 (15-ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups sugar
3 1/2 cups flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

Directions:

Preheat oven to 350 degrees.

Grease and flour three (x3) 7x3-inch loaf pans.

In a large bowl, mix together pumpkin, eggs, oil, water, and sugar until well blended.

In a separate bowl, whisk together remaining ingredients, then stir into pumpkin mixture until just combined. Pour into prepared pans, filling each about two-thirds full.

Bake 50 to 60 minutes, or until a toothpick inserted in center of loaves comes out clean. Cool 10 minutes in pans on a rack; then turn loaves out onto rack to cool completely.

263 calories

Aunt Ruth's Pumpkin Pie Cake

Aunt Ruth's Pumpkin Pie Cake
Recipe submitted by Ruth Shields

This delicious cake is a fun alternative to your basic pumpkin pie.  It can be served warm from the oven with a scoop of vanilla ice cream, or cold with whipped cream.  Happy Holidays!

Ingredients:

1 (29 ounce) can Libby's 100% pure pumpkin puree
1 (12 fluid ounce) can Carnation evaporated milk
3 eggs
1 cup sugar
3 teaspoons cinnamon
1/2 teaspoon salt

1  box (18.25 ounce) yellow cake mix
1 cup chopped pecans
1/2 cup butter or margarine, melted

Directions:

Preheat oven to 350 degrees

Combine the yellow cake mix, chopped pecans and melted butter or margarine together, set aside.

In a large bowl, combine pumpkin puree, evaporated milk, eggs, sugar, cinnamon and salt together by hand, using a wooden spoon.

Pour into a greased 9 x 13 x 2-inch pan.

Sprinkle the cake mix, pecans and melted butter mixture evenly over pumpkin mixture in pan.

Bake at 350 degrees for 60 minutes, or until done.