Just make this dessert once, and Libby’s Pumpkin Delights will be one of the recipes you look forward to each fall! The ingredients are simple: pumpkin pie mix and vanilla ice cream. You combine them together to make some of the best pumpkin ice cream I’ve ever tasted.
How to Make Libby’s Pumpkin Delights
The recipe below is a modified version of Libby’s vintage recipe. The original ingredients called for one quart of vanilla ice cream. Because ice cream is now often sold in 1.5-quart containers, I adjusted the other ingredients accordingly.
The original recipe also had sugar on the ingredients list. While I did add it to the recipe, I felt like it could be omitted without affecting the taste. Both vanilla ice cream and the pumpkin pie mix include sugar, so adding more seemed redundant. It’s up to you to add the extra sugar or leave it out.
Ingredients
- 1-1/2 quarts vanilla ice cream, softened
- 2-1/4 cup Libby’s Pumpkin Pie Mix
- 1/3 cup sugar (optional)
- 1-1/2 teaspoons vanilla extract
- 1-1/2 cup chopped pecans
Tools You’ll Need
- Trigger Ice Cream Scoop: This tool is ideal for this recipe because it quickly and evenly makes uniform ice cream balls. I also love to use an ice cream scoop for cleanly distributing muffin batter in tins.
- Hand Mixer: While the original recipe instructs stirring by hand, using a mixer speeds up the process and better incorporates the ice cream with the pumpkin pie mix.
- Baking Sheet: This is used to simply transfer the ice cream balls to the freezer, so any baking sheet will do. However, these Nordic Ware baking sheets also perform optimally when making baked goods.
Directions
Step 1: Mix ice cream with Libby’s pumpkin pie mix
Start by softening the ice cream. The best way to do this is to let the ice cream thaw slightly in the refrigerator for 1 hour. This helps the ice cream melt more uniformly, rather than with liquidy edges and a frozen middle.
Once the ice cream has softened, transfer it to a large mixing bowl. Add the pumpkin pie mix, optional sugar and vanilla extract. At this point, stir the ingredients together with a large spoon or use a hand mixer on low speed to combine thoroughly.
Step 2: Refreeze the pumpkin ice cream
Press a piece of plastic wrap to the surface of the mixed ice cream and place it back in the freezer to refreeze until solid.
Step 4: Shape into balls
Line a baking sheet with waxed paper or parchment paper. Use a trigger ice cream scoop to make large serving-sized balls and transfer them to the prepared baking sheet. Place the baking sheet back in the freezer for 15-30 minutes so the ice cream freezes in solid balls.
Step 4: Dip in pecans and freeze
Place the chopped pecans in a shallow dish. Remove the pumpkin ice cream from the freezer. If the ice cream balls are frozen solid, let them sit out for 5 minutes. The ice cream should be just soft enough for the pecans to adhere to them.
Transfer the balls to the chopped pecans, rolling and pressing the nuts on with your hands. Place the coated balls back onto the baking sheet and cover securely with foil. Freeze until ready to serve.
Here’s What I Thought
This recipe brought me back to my mom’s kitchen, when recipes came from newspaper clippings, handwritten note cards or the package of a beloved product. I can remember her carefully peeling off can labels to save the recipe and make it again!
If I were to judge just the pumpkin ice cream alone, it was seriously some the best I’ve ever tasted. I couldn’t (and wouldn’t) stop sneaking bites as I shaped the balls. However, when making this recipe again, that’s where I would stop. The multiple freezing steps and coating in pecans did nothing to enhance the flavor. In fact, as the ice cream melted and refroze, it affected the texture and ended up more icy than creamy.
While I loved the saltiness of pecans paired with pumpkin, it would have been just as simple to serve the ice cream with chopped pecans—or even go the extra mile and make 5-minute candied pecans to serve on top. In fact, why stop there! Offer up whipped cream and caramel ice cream topping, too.
Great Pumpkin Dessert
Canned pumpkin and cake mix make these bars an effortless alternative to pumpkin pie. It's a tried-and-true dessert that always brings big smiles. —Linda Guyot, Fountain Valley, California Can't get enough pumpkin? Check out our favorite ways to love pumpkin and these fall pumpkin recipes!
Pumpkin Bread
I keep my freezer stocked for our harvest crew with home-baked goodies like this deliciously spicy, easy pumpkin bread recipe. —Joyce Jackson, Bridgetown, Nova Scotia
Favorite Pumpkin Cake Roll
This pumpkin roll recipe is great to keep in the freezer for a quick dessert for my family or unexpected guests, to take to a gathering, or to give as a yummy gift. The recipe is in such demand, I use a 29-ounce can of pumpkin to make four cake rolls at a time. —Erica Berchtold, Freeport, Illinois Don't throw away those pumpkin seeds! Here's how to roast pumpkin seeds the right way.
Pumpkin Bars
Pumpkin bars with cream cheese frosting are the ultimate fall treat. But my family likes them so much, they ask me to make them all year long! —Brenda Keller, Andalusia, Alabama
Pumpkin Spice Cupcakes with Cream Cheese Frosting
I discovered this wonderful pumpkin cupcake recipe and changed a bit to suit my taste. I love the flavor of pumpkin and the cinnamon makes ordinary cream cheese frosting extra special. When I made a batch for my husband to take to work, he said they disappeared in record time. —Debbie Wiggins, Longmont, Colorado
Pumpkin Cheesecake
When I was young we produced several ingredients for this pumpkin cheesecake on the farm. We raised pumpkins in our large vegetable garden, and made homemade butter and lots of sour cream using milk from our dairy herd. —Evonne Wurmnest, Normal, Illinois
Pumpkin Chocolate Chip Muffins
My sisters, brothers and I started cooking and baking when we were young. Mom was a very good teacher—she told us we would learn our way around the kitchen. Now, I tell my kids the same thing when we make these pumpkin chocolate chip muffins! —Cindy Middleton, Champion, Alberta Start the day off right with a few of these delicious pumpkin breakfast recipes.
Classic Pumpkin Pie
Nothing says Thanksgiving like a slice of pie. And you can relish every luscious bite of this pumpkin pie recipe since the tender crust is made with canola oil and a mere hint of butter. —Taste of Home Test Kitchen Psst! Find out the difference between using canned vs. fresh pumpkin for pie. (And why using canned pumpkin is better.)
Pumpkin Cookies with Cream Cheese Frosting
These easy pumpkin cookies are pleasantly spiced. Everyone enjoys the soft, cake-like texture, too. —Lisa Chernetsky, Luzerne, Pennsylvania
Moist Pumpkin Tube Cake
This pumpkin cake recipe is perfect for fall. As it bakes, the aroma fills the house with a spicy scent. —Virginia Loew, Leesburg, Florida Try out our best fall recipes next!The post We Made Libby’s Pumpkin Delights from 1971—and This Fall Dessert Is Still Delicious appeared first on Taste of Home.
source https://www.tasteofhome.com/article/libbys-pumpkin-delights/
0 Response to "We Made Libby’s Pumpkin Delights from 1971—and This Fall Dessert Is Still Delicious"
Post a Comment