Taste of Home

Topeka Capital-Journal, The, Nov 7, 2004 by Capital-Journal

Pumpkin Carrot Raisin Bread can be baked in small tins for gift- giving.

This year marks Libby's Pumpkin's 75th year of providing premium quality canned pumpkin products used for baking pumpkin pies and other traditional pumpkin-based dishes.

Quick and easy to prepare, Libby's 100% Pure Pumpkin and Libby's Easy Pumpkin Pie Mix have been longtime favorites in American homes, especially for holiday entertaining.

Libby's Pumpkin found its way to grocery store shelves in 1929, when a food canning company in Chicago expanded its product line to include this traditional and uniquely American fruit. Unlike the average field pumpkin or jack-o'lantern variety, Libby's uses only the Dickinson pumpkin --- a variety known for its rich, golden color, creamy texture and pure flavor. Through years of agricultural research, Libby's has developed its own special type of pumpkin.

Libby's 100% Pure Pumpkin is just as described, containing no additives or preservatives that could interfere with the product's flavor. Its simple "mix, pour and bake" message makes it easy to enjoy the great taste of Libby's Famous Pumpkin Pie recipe, which is on every can of Libby's 100% Pure Pumpkin.

And many people use pumpkin all year to create dishes other than pumpkin pie with recipes like those found on Libby's recipe site, VeryBestBaking.com.

Lighter Libby's Pumpkin Pie

3/4 cup granulated sugar

1 tablespoon cornstarch

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt

2 large egg whites

1 can (15 ounces) Libby's 100% Pure Pumpkin

1 can (12 fluid ounces) Nestle Carnation Evaporated Fat Free Milk

1 unbaked 9-inch (4 cup volume) deep-dish pie shell

Mix sugar, cornstarch, cinnamon, ginger and salt in small bowl. Beat egg whites lightly in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake in preheated 425 degrees oven for 15 minutes. Reduce temperature to 350 degrees; bake for additional 30 to 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

For 2 shallow pies, substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425 degrees oven for 15 minutes. Reduce temperature to 350 degrees, bake for additional 15 to 20 minutes or until pies test done.

Serves 8.

Notes: If using a metal or foil pan, bake on preheated heavy-duty baking sheet.

Do not freeze pie, as this will cause filling to separate from crust.

Pumpkin Carrot Raisin Bread

3 cups all-purpose flour

1 tablespoon plus 2 teaspoons pumpkin pie spice

2 teaspoons baking soda

1 1/2 teaspoons salt

3 cups granulated sugar

1 can (15 ounces) Libby's 100% Pure Pumpkin

4 large eggs

1 cup vegetable oil

1/2 cup water

1 cup shredded carrots

1 cup raisins

Heat oven to 350 degrees. Grease and flour two 9- by 5-inch loaf pans. Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and water in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in carrots and raisins. Spoon batter into prepared loaf pans.

Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Yields 2 loaves.

Other size pans: For three 8- by 4-inch loaf pans, prepare as above, and bake for 55-60 minutes. For five or six 5- by 3-inch mini- loaf pans, prepare as above, and bake for 50 to 55 minutes.

Pumpkin: Not just for making pies

Please see PUMPKIN, Page 9

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