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Libby’s Pumpkin

@libbyspumpkin

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Pumpkin Pie Season🧡🥧 LIBBY’S Pumpkin®. No salt, no sugar, no flavorings or preservatives. It's just 100% Pure Pumpkin.

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This is the Pumpkin Coffee Cake your weekend needs! 🧡🍂 and you don't need to add eggs thanks to Libby's Pumpkin!

Ingredients
For the crumb topping
½ cup all-purpose flour
½ cup light brown sugar
1 ½ teaspoons cinnamon
¼ cup salted butter, cold and cut into cubes
For the pumpkin coffee cake
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ½ teaspoons ground cinnamon
1 teaspoon pumpkin spice
1 cup Libby’s Pumpkin Puree
½ cup light brown sugar
½ cup vegetable oil
¼ cup pure maple syrup
1 ½ teaspoons vanilla extract
¼ cup milk
Easy Icing (optional)
1 cup powdered sugar
2 Tablespoons milk
¼ teaspoon vanilla extract
How to make pumpkin coffee cake
Preheat the oven to 350 degrees. Spray a 9-inch square or 9-inch springform baking pan with nonstick spray and set aside.
Prepare the crumb topping. Add flour, brown sugar, and cinnamon together. Cut in the cold butter using a pastry cutter or a few forks. Mix until a fine crumb forms. Place in the fridge until ready to use.
Add flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice in a medium bowl. Whisk until combined. Set aside.
In a large bowl, add Libby’s pumpkin puree, light brown sugar, vegetable oil, maple syrup, vanilla, and milk. Whisk until smooth. Add the dry ingredients to the wet and fold until combined, being careful not to overmix. The batter will be thick. Pour the batter into the prepared baking pan and bake in the preheated oven for 30-35 minutes. Check the coffee cake at the 30-minute mark with a toothpick. If the toothpick comes out clean or with a few moist crumbs, the cake is done.
Allow the coffee cake to cool for 15 minutes and prepare the frosting. In a small bowl, mix the icing ingredients and drizzle all over the coffee cake.
Store leftover coffee cake in an airtight container at room temperature or in the refrigerator for up to 3 days! Enjoy! by @libbyspumpkin

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a year ago

Pumpkin Lasagna
Serves 6-8

Ingredients
15oz light ricotta cheese
2 Tablespoons grated parmesan cheese
1 teaspoon Italian seasoning
12oz sweet or hot Italian sausage, casings removed
15oz jar marinara sauce
½ cup dry white wine
½ cup chicken broth
1 can Libby’s pumpkin
9-12 oven ready noodles
3 cups shredded mozzarella cheese

How to make pumpkin lasagna:
1. Preheat the oven to 350 degrees.
2. Combine ricotta cheese, Parmesan cheese and seasoning in a medium bowl. Mix well.
3. Heat a large nonstick skillet over medium-high heat. Add sausage, cook stirring to break into pieces until browned. Transfer sausage to a paper towel lined plate to drain.
4. To the same skillet, add wine, pumpkin, and chicken broth. Cook over medium heat stirring frequently until bubbly. Stir in sauce and sausage. Heat through.
5. Spread 1 cup of sauce over the bottom of 11x7 or 13x9 baking dish. Top with lasagna noodles. Spread ¾ cup of the ricotta mixture over the noodles. Sprinkle with 1 cup of cheese. Spread 1 cup of sauce mixture over the mozzarella cheese. Repeat the layers finishing with more mozzarella cheese. Cover with foil.
6. Bake for 40-45 minutes. Remove the foil and bake for another 10-15 minutes finishing under the broiler for 1-2 minutes if desired. Let stand for 10 minutes before serving. by @libbyspumpkin

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2 days ago

Our beloved Pumpkin Bread Kits are back - but did you know you can use them to make more than just bread? These Pumpkin Streusel muffins are the perfect fall bite 🍂🎃🥰

Pumpkin Streusel Muffins
Ingredients
1 box Libby’s Pumpkin Bread Kit
4 Large Eggs
1 cup water
½ cup vegetable oil
2 Tablespoons milk or water (for the icing)

For the streusel
3 Tablespoons all-purpose flour
3 Tablespoons granulated sugar
½ teaspoon cinnamon
2 Tablespoons cold butter

How to make easy pumpkin streusel muffins:
1. Preheat the oven to 350. Grease or paper-line 24 standard muffin tins and set aside.
2. In a small bowl combine flour, sugar, and cinnamon. Stir in the butter with a fork until crumbly. Set aside.
3. In an extra large bowl, combine eggs, water, oil, and Libby’s pumpkin until well blended. Add the bread mix and stir until just moistened.
4. Divide the batter equally into cups (~⅓ cup each). Sprinkle streusel evenly over the top.
5. Bake for 20-25 minutes or until a toothpick comes out mostly clean. Cool in pan for 10 minutes, then transfer the muffins to a cooling rack to cool completely. Prepare the icing according to the box and drizzle over the top of the muffins. Enjoy! by @libbyspumpkin

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9 days ago

pumpkin spice walked so this could run 🎃 ☕ @libbyspumpkin #nescafe #icedlatte #coffee #coffeerecipe #psl by @libbyspumpkin

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9 days ago

At-Home Pumpkin Spice Frappe 🎃☕✨

Makes 2 frappes
Ingredients
¾ cup cold, strong brewed coffee
¾ cup milk of your choice
4 Tablespoons Libby’s Pumpkin
3 Tablespoons vanilla syrup or maple syrup (plus more to taste)
1 ¼ teaspoons pumpkin spice
1 ½ cups ice
Whipped cream
Cinnamon or pumpkin spice for serving

How to make a Pumpkin Spice Frappe:
1. To a blender, add coffee, milk, Libby’s Pumpkin, pumpkin spice, vanilla syrup, and ice. Blend until smooth. Pour into a glass and top with whipped cream and pumpkin spice. Enjoy! by @libbyspumpkin

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24 days ago

September shopping carts should look like this one 🎃🤌✨ Stock up on Libby’s Pumpkin now so you can make delicious pumpkin treats any time you want! by @libbyspumpkin

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a month ago

We are ONE WEEK away from the first event of the Pumpkin Festival ... The Pumpkin Recipe Challenge!

Thank you to Nestle Libby’s Pumpkin Chef Alych for sharing some of the details of this year’s competition. Thank you to Nestle Libby’s and Eli’s Coffee for helping make this event possible!

🥧September 9th (5:00 - 5:30 DROP OFF 7:30 ANNOUNCEMENT OF WINNERS)
📍Freedom Hall (349 W Birchwood Morton, IL)
👩‍🍳Categories: Adult Savory, Adult Sweet, Junior (ages 10-17)

RULES:
- Only one entry per person. Recipes will be judged on taste, innovation, and presentation. Extra points are given for theme-related recipes.
- Contestants should drop off their recipe and sample at Freedom Hall (349 W Birchwood) between 5:00pm and 5:30 pm on September 9th, 2026 and return at 7:30 pm for announcement of winners.
- Contestants should email a digital PDF copy of their recipe to bbrakebill@mortonillinois.org by September 8th. by @libbyspumpkin

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a month ago

100% pure pumpkin for all of your fall recipes 🍂🎃✨ by @libbyspumpkin

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a month ago

The weather says August, my stomach says October 🤤 by @libbyspumpkin

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a month ago

by @libbyspumpkin

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a month ago

The best time of the year 🎃✨🍂🫶 What fall recipe are you most excited to make? by @libbyspumpkin

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2 months ago

💡DID YOU KNOW?
Libby's has it's own proprietary seed that we’ve specially bred for generations 🌱 No one else has our seeds - so no one else has our pumpkin taste😉 We consistently produce the largest, juiciest pumpkins perfect for pumpkin pie or wherever your tastes take you 🎃 by @libbyspumpkin

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2 months ago