Libby’s Easy Pumpkin Pie Mix

Does anyone have any suggestions for alternate uses for the pre-mixed canned pumpkin mix that Libby’s makes? You know, the one with everything already in it besides evaporated milk and eggs. I have several extra cans and would like to use it for other things besides a ton of pies. Any suggestions would be appreciated!

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Comments

  1. Valerie says

    I don’t remember where I copied this from, but it wonderful!

    Pumpkin Bars

    These use a cake mix and have a crumble on top:

    1 box plain yellow cake mix
    4 eggs
    1 cup brown sugar
    1 can (30 oz. size) pumpkin
    1 cup margarine or butter
    2/3 cup milk
    1 tablespoon cinnamon
    1/2 cup brown sugar

    Set aside one cup of the cake mix (for crumble)

    Melt 1/2 thecup of butter and mix with remaining cake mix. Add one beaten egg. Spread in bottom of 9 x 13-inch greased dish.

    Mix together one cup of brown sugar, the milk, cinnamon, remaining eggs (beaten), and pumpkin. Pour over cake mix layer.

    Combine the reserved cup of cake mix, 1/2 cup butter and 1/2 cup brown sugar. Crumble over pumpkin layer and bake 45 minutes at 350 degrees F.

    Serve warm, or chill in refrigerator. Cut in squares and serve with whipped cream or whipped topping.

  2. Kim says

    The first thing that comes to mind is pumpkin custard. It’s the same as pie, but without the crust. Just pour it into greased, oven-proof dishes (single-serving, or one big one), and bake just like a pie. This is actually quite nutritious!

    Here’s a recipe I’ve got, too:

    Pumpkin Cookies

    1 cup butter, softened
    1 cup granulated sugar
    1 egg
    1 tsp vanilla
    1 cup canned pumpkin
    2 cups flour, sifted
    ½ tsp salt
    1 tsp baking soda
    1 tsp baking powder
    1 tsp cinnamon
    ½ cup chopped walnuts

    Icing:
    ½ cup brown sugar
    3 tbsp butter
    ¼ cup milk
    icing sugar

    Cream together margarine, sugar & egg. Add vanilla & pumpkin; mix well. Combine flour, baking soda, baking powder, cinnamon, and salt. Add flour to pumpkin mixture, stir, add walnuts and mix well. Drop heaping Tsps of dough onto a greased cookie sheet. Bake at 350º for 10-12 minutes until golden brown. Makes 30 cookies.
    Instructions for icing:
    In a small saucepan, combine brown sugar, milk, and butter. Boil for 3 minutes and remove from heat. Add enough icing sugar to make a thick spreading consistency.

    To adapt it, I would cut the sugar to about 1/4 cup and omit the vanilla and cinnamon. You might need to add a little bit more flour to make the consistancy right.

    Really, what Libby’s is giving you is the pumpkin with sugar and spices, so if you keep that in mind, you can adapt almost any recipe that calls for plain pumpkin.

    Happy baking! :)

  3. Melia says

    I say…..PUMKIN CHOCOLATE CHIP MUFFINS!!! They’re delicious! Check out Joy of cooking or just google a recipe…mmmm…the chocolate…so good!

  4. Sue says

    Just make whatever pumpkin bread, muffins, cookies you have the recipe for and leave out the spices and some of the liquid. If it is something you make with pumpkin puree you can judge whether it is wet enough or you need to add the rest of the liquid.

  5. Karen says

    If you want something other than dessert or baked goods, brown pork chops on both sides (in butter), remove from pan. Pour 1/4 c. sweet wine into the pan & scrape drippings. Add 1/2 can pumpkin mix, stir, add 1/4 c. dried cranberries (or other appropriate dried fruit). Add porkchops back, spoon sauce over. Cover, turn to simmer & cook for 20 minutes. I mix some cooked rice into the sauce before serving.

  6. Darlene Reynolds says

    I like to use extra pumpkin pie filling for bread pudding. I add extra milk and eggs—pour over day-old bread cubes. Allow bread to absorb the mixture, then sprinkle the top with brown sugar and a few nuts. Bake for about an hour. Very good.

  7. JenZ says

    The pumpkin pie mix already has sugar and spices in it, so if you use it in another pumpkin recipe, you will probably want to leave out any spices that it calls for and not add any extra sugar. I would think it would be easy to substitute in just about anything with those caveats. I would definitely try some pumpkin cookies and pumpkin bread. Pumpkin cake is great too, and you can make a cream cheese frosting to put on top – yum! So just search a site like allrecipes.com for pumpkin recipes and go for it!

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