Made an new recipe from TASTE of HOME called Autumn Sweet Rolls with Cider Glaze because it had pumpkin puree and apple cider as ingredients. Had made pumpkin pie using the puree from the freezer and needed to find a way to use the left over pumpkin after making two pies a few days earlier.
Recommendation for next time – use more chopped apples, use more spices. Excellent dough and this made great cinnamon style rolls.
Step by step pictures with recipe from https://noblepig.com
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Liiby’s Famous Pumpkin Pie Label with recipe for Pie
Recipe from the bridal recipe box gift of family favorites. Handwritten by Aunt Jan Nellis.
1/2 cup butter or margarine
1 1/2 cups sugar
1 egg
1 cup cooked or canned pumpkin
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon soda
1/2 teaspoon salt
1 teaspoong nutmeg
1 teaspoon cinnamon
1/2 cup chopped nuts
1 cup chocolate chips
Cream butter and sugar together until light and fluffy. Beat in egg, pumpkin and vanilla. Mix and sift flour, baking powder, soda, salt, nutmeg, and cinnamon. Add to creamed mixture. Mix well. Add nuts, chocolate chips and mix thoroughly.
Drop by teaspoon onto well greased cookie sheets. Bake at 350 degrees for 15 minutes until lightly browned. Remove from cookie sheets while still warm. Cool on rack.
1 and 3/4 cup canned pumpkin
1 cup dark brown sugar
1 teaspoon mace
1 teaspoon cinnamon
1 teaspoon ginger
2 eggs
2 tablespoons butter
tall can of evaporated milk (which is 12 ounces)
Single pie crust – fluted to the size of the pan
Mix all ingredients together with wire whisk until smooth. Pour into prepared pie shells.
Bake at 450 degrees for 10 minutes and then reduce heat to 350 degrees fro 45 minutes. Check for when knife comes out clean.
Note: I usually use the entire can of pumpkin (29 ounces or large can size). I don’t think they sell small cans of milk anymore so the reference to a “tall” can refers to a normal size of evaporated milk. If the filling is too much for the pan I just make a small side pie (with or without crust). I often just use two frozen pie crusts (shells) from the freezer to save having to make and roll out pie crust. Homemade crust is so much better but sometimes you just want a pumpkin pie so a couple of frozen shells work just fine. I am pretty sure this was based on Libby’s original canned pumpkin recipe (back of the label). Mom and I always made homemade pumpkin after Halloween from the small pie pumpkins that Dad grew in the garden. Sometimes the fresh pumpkin after going thru the food mill needed to be cooked down to make thicker and would depend on the growing season pumpkin.