Pumpkin recipes from the 50's, 60's, and 70''s.
Email - starlina@bright.net
In the fall, you will find nothing warms the heart or brings back fond memories of you family,
then pumpkin breads, cakes, and pies.

Here are vintage pumpkin recipes free for your use.  I have collected cooking recipes from old
tin recipe boxes for quite some time now.  I am making this site a vintage recipe site for to
share these recipes.

A tribute to my own mother.  No one can compare with your mother's cooking.  For some
reason or another these recipe boxes came up for sale at estate auctions, fleamarkets,
yardsale, and thrift shops.  I felt they were being lost to history.  This is my way of saving a
piece of these ladies lives.  Cooking is a part of our lives, the very essence of what makes a
family.  The love of a mother.
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A vintage Pumpkin Bread recipe.

Boil slowly 2 cups water, 2 cups brown sugar, 3/4 cups
raisins, 1/2 tsp pumpkin pie spice, 3 tablespoons
shortening.  Let cool.  Beat in 3 cups flour, 1 tsp salt, 1 tsp
soda.  Bake at 350 degrees for 55 minutes in deep pan or
Pyrex test like any cake.

  You must understand, I am taking these recipes from old
index cards.  This one  in particular is handwritten.  I am
unsure what the recipe means when it states - "Pyrex: test
like any cake."  This was a note made by the original cook,
not by me.
Pumpkin Bread

3 cups sugar, 4 eggs, 1 cup Mazola oil, 2/3 cups water
- Stir well.

Add 3 1/2 cup flour, 2 tsp soda, 1/2 tsp nutmeg, 1
tsp cinnamon, and 1/2 tsp salt

Add 2 cups pumpkin, 2 cups raisins. Bake at 350 for 1
hour.  Makes 3 loafs.
Vintage Homemade Bread Recipes
Honey Date Topping for Pumpkin Pie
1 3 oz package cream cheese
1/4 cup honey
1/2 teaspoon grated lemon rind
2 tablespoons coarsely chopped dates
2 tablespoons chopped walnuts.
Soften cream cheese at room temperature.  Add honey,
beating to blend well.  Blend in lemon rind, dates and
walnuts.  Refrigerate, if made ahead of time, but bring to
room temperature before serving over pumpkin pie.  Makes 6
servings.
Pumpkin Pie
Hollidaysburg, Pa Recipe

2 cups pumpkin stew and strained
2 cups rich milk or cream
3/4 cup brown or granulated sugar
2 eggs
1/4 tsp ginger
1/2 tsp salt
1 tsp. cinnamon
Mix pumpkin, milk, sugar and well beaten eggs.  Add ginger,
salt cinnamon and beat 2 minutes.  In unbaked crust.
1st 15 minutes in hot oven, then 45 minutes in moderate
oven.  Must be well baked 2 bring out the flavor
Ok, so this isn't a coffe cake recipe.  I've handwritten recipes for cakes out the funnel pan.  I
didn't realise how popular cakes were back in the 40's, 50's, 60's, and 70's.

Aunt Susan's Date Cake with Caramel Icing
1/2 cup butter
2 cups sugar
1/2 teaspoon salt
2 cups buttermilk, heated
2 scant teaspoons soda
2 teaspoon each cinnamon, allspice, nutmeg
1 package of dates cut fine
3 cups flour
1 cup nuts
1 teaspoon vanilla
Cream butter and sugar.  Sift flour together with spices.  Cut dates into thin slices.  Chop
nuts.  Dissolve the soda in buttermilk, after heating to lukewarm.  Add this alternately with
flour, beating well.  Save out enough flour before adding spices to dredge dates and nuts.  
Add dates, nuts, flavoring. Line pan with heavy waxed paper, bake 45 minutes at 350
degrees. She finished by writing the following,  "May need another 10 minutes or so.  
Check."

Caramel Icing
1 1/2 cups white sugar
2/3 cups maple sugar, grated
1/2 cup butter
2/3 cup cream
Place all in sauce pan over low flame until dissolved.  Boil 13 minutes without stirring, or until
it forms a soft ball in cold water.  Remove from fire and cool.  When cool beat until creamy
and spread over cake.  Cut in squares while warm to prevent cracking when cold.   Put away
in cake box with a whole apple and keep for Christmas.  Do not wrap in cloth or place in box
with the bread.  Neither should the box be airtight or the icing will soften to the melting
point.
Pumpkin Cake
Cream: 1 cup oil, 3 cups sugar
Add: 4 eggs - one at a time - beating
Add: 2/3 cups water
Alternately with dry ingredients: First sift all together the following -   3 1/2 cups
flour, 2 Teaspoons soda, 1 teaspoon salt, 1 teaspoon nutmeg, 1 teaspoon
cinnamon
Stir in a 2 cup pumpkin till thoroughly blended.  Bake in tube pan 350 degrees
for 2 hours or in 9" x 13" pan 1 1/2 hours.

Filling:  1 stick oleo, 1 cup dark brown sugar
1 cup white sugar
1 cup milk
2 Tablespoons flour
2 eggs
1 cup cocoanut
1 cup chopped raisins
1 cup nuts
Combine above and cook till thickened.  Add nuts and coconut.  Cool and spread
on cooled cake.
This vintage Pumpkin Pecan Pie recipe was written on
a white piece of paper, stuffed in a recipe box from
California

3 slightly beaten eggs
1 cup canned pumpkin
1 cup sugar
1/2 cup dark corn syrup
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 unbaked 9 inch pastry shell
1 cup chopped pecans

In small mixing bowl, combine eggs, pumpkin, sugar,
corn syrup, vanilla, cinnamon, and salt.  Mix well.  Pour
into unbaked pastry shell.  Top with chopped pecans.  
Bake in moderate oven (350 degrees), about 40
minutes or till knife inserted halfway between center and
edge comes out clean.  Chill, serve topped with whipped
cream.  Makes one 9 inch pie.


Pumpkin Chiffon Pie
From my grandmother's recipe box.
1 1/4 cup pumpkin
1/2 cup milk
1/2 teaspoon each of ginger, nutmeg, cinnamon and
salt.
1 envelope unflavored gelatin
3 egg yolks
1/2 cup sugar
1/4 cup cold water
Beat egg yolks with 1/2 cup sugar until thick, add
pumpkin, milk and spices and salt.  Cook in double boiler
until thick.  Add gelatin softened in the 1/4 cup cold
water.  Add egg whites which you beat with 1/2 cups
sugar.  Pour into cooled 9" pie shell - Chill 3 to 4 hours.  
To with Whip Cream.
Pumpkin Bread

Ellen Kendall 6-09-70
She would be a relative of mine, but I am not sure of the connection.

3 1/2 cups flour
2 teaspoons soda
1 1/2 teaspoons salt
1 teaspoons nutmeg
1 teaspoons cinnamon
1 teaspoon allspice
1 cup oil
4 eggs
2/3 cup water
3 cups sugar
2 cups pumpkin
1 cup chipped nuts
Sift all dry ingredients together.  Mix all remaining ingredients gradually until smooth.  Bake
in 3 loaf pans - 40 to 50 minutes at 350 degrees
My grandmother wrote this on the back of this recipe card, "This is a moist bread and
keeps very well in the refrigerator or freezer if desired. Or may also be iced and served as a
cake.  Recipe from Ellen.  It came from California."
General Rules for Pies from the 1913 Calumet Baking Powder booklet.  This booklet can be
purchases on the 1913 Calumet Recipes page.  Once this booklet has been purchased - all
of those recipes will be deleted from my site.  I only put their recipes on here as a way to
entice you to purchase the book.

1. Use pastry flour.
2. Use cold ingredients, cold board, and the room should be cool.
3. Employ little mixing, kneading roughens.
a. Flour plus air equals "light" mixture;
b. Flour plus lard equals "flaky" mixture;
c. Flour plus water equals "tough: mixture.
4. Flour toughens: Use as little as possible.
5. Part of shortening may be enclosed during rolling process to make crust flaky.
6. Roll pastry one way.
7. Cook pastry in a hot oven and have the greatest heat at the bottom, so that it may rise
before it browns.
8. Pastry is difficult to digest because the starch gains must absorb water and swell before
they can be digested.  The small amount of water used in making pastry does not furnish
enough liquid to accomplish this.  Moreover, the particles of starch are enclosed in fat and
digestive fluids can not reach starch readily. 9. To prevent bottom crust from absorbing the
juice, brush crust with flour or white of egg.
10/ Never grease a pie tin.
11. To a juicy pie add one sixth as much flour as sugar.
12/ Fats: (1) Lard makes white flaky crust; (2) Lard and butter give good flavor.  Pie crust is
often made without baking powder, but it requires much skill and practice as well as more
shortening to make it tender and flaky.  And when a plainer, easier made and more
economical crust is desired, the use of a little baking powder will produce the results
required.  If pastry flour is used the results will be found more satisfactory.

Pumpkin Pie
2 eggs
1/2 cup sugar
1 cup stewed pumpkin
1/3 teaspoon allspice
1/4 teaspoon cloves
1 1/2 cups milk
1/4 teaspoon ginger
Beat eggs, add to them sugar, pumpkin and spices.  Beat it thoroughly and then add milk
and mix thoroughly; then bake in a crust of pie paste.  
(I think today we would just say a
pie crust)
Pumpkin Bars with Sugar Frosting
Beat 2 eggs until light and fluffy
Add 1 cup of sugar, beating until thick and lemon
colored
Stir in 2 cups biscuit mix, 1/2 teaspoon salt, 1
teaspoon cinnamon, 1 cup canned or mashed cooked
pumpkin, 1 teaspoon vanilla and 1/2 cup chopped
nuts.  Pour into greased 13 x 9 x 2 inch pan.  Bake at
350 degrees for 30 to 35 minutes.  Let cool.
Makes about three dozen 3 by 1 inch bars

Sugar Frosting.
In a saucepan, combine 3 tablespoons butter, 1/2 cup
packed brown sugar and 1/4 cup milk.  Simmer over
low heat, stirring constantly.  Cool slightly and stir in 1
cup sifted confectioners' sugar and 3/4 teaspoon
vanilla.  Spread on warm Pumpkin Bars.
At an antique shop in Rockbridge, Ohio I found a vintage Circleville
Pumpkin Show Recipe booklet
.  Someone wrote on the front, that they
called Suzie on 7/28/76.  So I am going to assume this booklet was from that
time.  It is your basic orange cover with Souvenir written on the front, along
with Circleville Pumpkin Show - Pumpkin recipes.  Put together by the
Crusader Sunday School Class of the Calvary United Methodist Church, Post
Office Box 8, Circleville, Ohio. Once the booklet has been purchased, all
related recipes will be taken off this page.

Cost 39.95  If you want this booklet - refer to our Vintage Recipe Book
section.

Along with many other recipes you will get these.
Pumpkin Cake
First Prize Winner of the Pumpkin
Show of 1976
1/2 cup shortening
1 egg
3/4 cup pumpkin
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1 cup brown sugar
1/2 cup white sugar
2 cups flour
1/4 teaspoon soda
3 teaspoons baking powder
1/2 cup buttermilk
2/3 cups chopped nuts.

Cream shortening and sugar together.  
Beat eggs and add to pumpkin. Mix with
creamed mixture.  Sift flour, spices, salt,
and baking powder together.  Mix nuts in
flour mixture.  Add soda to buttermilk
and add alternately to the creamed
mixture with the milk.  Bake in two 8"
pans at 350 degrees for 30 minutes.  
Frost with a caramel icing.
Spicy Pumpkin Cake
1/2 cup butter
1 cup granulated sugar
2 eggs
1/4 cup milk
1 cup cooked pumpkin
1/2 cup bran or graham crackers crumbs
1 3/4 cup sifted cake flour
4 teaspoons baking powder
1 teaspoons salt
1 teaspoons cinnamon
1/2 teaspoons nutmeg
1/4 teaspoons cloves
1/4 teaspoons ginger
1 teaspoons vanilla
1 3/4 cup sifted cake flour

Cream butter and sugar.  Add unbeaten
eggs and mix well. Combine milk wit cooked
pumpkin.  Stir into creamed mixture.  Then
add 1/2 cup bran and mix well.  Sift together
the dry ingredients. Sift into pumpkin
mixture, beating well after each addition.  
Add vanilla.  Pour mixture into 2 greased 9"
cake pans.  Fill 2/3 full.  If any batter is left
over, bake in muffin pans.  Bake in preheated
350 degree oven 25 to 30 minutes or till
done.  Sprinkle with confectioners sugar.
Pumpkin Cake
Second Prize Winner of the Pumpkin Show
3 cups flour
2 Tablespoons baking powder
2 teaspoons soda
1 teaspoons salt
3 teaspoons cinnamon
2 cups sugar
2 cups pumpkin
1 1/4 cups cooking oil
4 eggs, beaten
1/2 cup nuts, chopped
Sift flour, baking powder, soda, salt, and
cinnamon together twice.  Blend beaten
eggs an sugar.  Add pumpkin and oil.  
Blend.  Add flour mixture and nuts.  
Makes 1 large cake in tube pan or 2 loaf
cakes.  Bake in a 350 degree oven: large
cake about 1 hour and loaf cakes about
50 minutes.  Frost if desired.
Pumpkin Cake
Combine 1/3 cup chopped dates and 2/3 cup nuts with 1/2 cup sifted flour.  Mix 2 cups
flour, 3 teaspoons baking powder, 1 teaspoon pumpkin pie spices, 1/2 teaspoon baking
soda, 1/2 teaspoons salt, and 1 1/4 cup sugar.  Add 1/2 cup shortening, 1 teaspoons
molasses and 3/4 cup milk.  Beat 2 minutes.  Add 2 eggs and 1 cup cooked pumpkin.  Then
add the flour, dates, and nut mixture.  Mix well.  Bake at 350 degrees for 35 minutes.
Pumpkin Cake
Second Prize Winner of the Pumpkin
Show
3 cups flour
2 Tablespoons baking powder
2 teaspoons soda
1 teaspoons salt
3 teaspoons cinnamon
2 cups sugar
2 cups pumpkin
1 1/4 cups cooking oil
4 eggs, beaten
1/2 cup nuts, chopped
Sift flour, baking powder, soda, salt,
and cinnamon together twice.  Blend
beaten eggs an sugar.  Add pumpkin
and oil.  Blend.  Add flour mixture and
nuts.  Makes 1 large cake in tube pan or
2 loaf cakes.  Bake in a 350 degree
oven: large cake about 1 hour and loaf
cakes about 50 minutes.  Frost if
desired.
Pumpkin Cake
1/2 cup butter
1 cup sugar
1 cup brown sugar
2 eggs, beaten
1 cup cooked pumpkin
3 cups flour
1/4 teaspoon soda
4 teaspoons baking powder
1/4 teaspoons salt
1/2 cup milk
1 teaspoons vanilla
1 teaspoons grated orange peel
1 cup chopped nuts
Cream sugar and butter.  Add eggs,
pumpkin and mix well.  Sift flour, soda,
baking powder and salt.   Add alternately
with milk.  Fold in flavoring and nuts.  Bake
at 350 degrees for 30 minutes.

Mellow Pumpkin Cake
1 3/4 cups sifted flour
2 teaspoons baking powder
1 teaspoons baking soda
1 teaspoons salt
2 teaspoons cinnamon
1/2 teaspoons nutmeg
1/4 teaspoons allspice
1/4 teaspoons ginger
1/2 cup shortening
1 1/3 cups sugar
2 eggs
1 cup cooked pumpkin
2/3 cup buttermilk (or sour milk)
Sift together flour, baking powder, soda,
salt and spices.  Cream together shortening
and sugar until light and fluffy.  Add
unbeaten eggs, one at a time, beating well
after each addition.  Combine pumpkin and
buttermilk or sour milk.  Add alternately
with flour to creamed mixture.  Blend well.  
Bake in well greased, paper-lined 9 inch
square pan in moderate oven (350 degrees)
about 45 minutes.  Cool.  Serve with Lemon
Sauce.  Makes one 9" square cake.

Lemon Sauce
1 cup sugar
1/4 cup flour
2 cups boiling water
1/4 cup butter or margarine
3 Tablespoons lemon juice
2 teaspoons grated lemon rind
Sift together sugar and flour.  Add boiling
water gradually, stirring constantly.  
Simmer mixture about 5 minutes.  Stir in
butter or margarine, lemon juice and lemon
rind.  Continue to simmer until mixture
thickens.  Sauce may be served warm or
cold.  Makes 2 cups.
Ginger Pumpkin Cakes
Follow directions on gingerbread mix
package, except use 2/3 cup canned
pumpkin in place of second 1/2 cup of
hot water.  Fill greased muffin cups 1/2
full. Bake about 15 minutes at 375
degrees. Cool. Frost with caramel
frosting and top with walnut halves.  
Makes 16 to 18 cupcakes.  Variation:
Sprinkle chopped nuts or candied fruit
over cupcakes before baking.

Caramel Frosting:
2 cups brown sugar
1 cup milk or cream
Add 3 Tablespoons butter.  Stir until the
sugar is dissolved, then boil without
stirring to the soft ball stage at 238
degrees.  Remove the icing from the fire
and cool.  Add 1 teaspoon vanilla; beat
until thick and creamy.  If too thick, thin
with a little cream until it is the right
consistency to spread.  Sufficient for the
top and sides of two 9 - inch layers.

Pumpkin Cookies
Blend together: 1 cup firmly packed
brown sugar, 1 cup cooked or creamed
pumpkin, 1/2 cup oil and 1 t. vanilla
Sift together - add and stir until
smooth:  2 cups flour, 1 t. soda, 1 t.
baking powder, 1/2 t salt, 1/2 t.
cinnamon, 1/2 t. nutmeg, 1/4 t. ginger
Add 1 cup raisins, 1/2 cup nuts.
Drop by spoonfuls on greased baking
sheet.
Bake at 350 degrees for 12 to 15
minutes.
You don't need eggs with these moist
soft cookies.
Pumpkin Cookies
1 cup butter
1 cup brown sugar
1 cup cooked pumpkin
1/2 teaspoon orange extract
1 egg
2 cups sifted flour
2 teaspoon baking powder
1 1/4 teaspoons pumpkin spices
1/4 teaspoon salt
2 cups chopped walnuts
Cream butter, sugar, add pumpkin, extract,
eggs, and blend well.  Sift flour, salt, baking
powder, and spices.  Blend into first mixture.  
Stir in walnuts.  Drop by spoonfuls onto
greased cookie sheet.  Bake 370 degrees - 12
minutes.

Pumpkin Cookies
1 1/4 cup brown sugar
1/2 cup shortening
2 eggs, beaten
1/2 teaspoon nutmeg
1/2 teaspoons cinnamon
1 1/2 cup pumpkin
1 teaspoon vanilla
1/2 teaspoon salt
2 1/2 cups flour
4 teaspoon baking powder
1 cup raisins if desired
1 cup nuts if desired
Cream shortening and sugar.  Add beaten
eggs.  Stir spices into pumpkin and add to
creamed mixture.  Add vanilla.  Sift flour, salt,
baking powder together and add to other
mixture.  Add nuts and raisins, if desired.  
Drop by spoonfuls onto a cookie sheet.  Bake
15 minutes in a 400 degree F. oven.
Read, "The Story of the
Missing Cookie Jar" by
PenVampyre
.  A delightful little
Christmas story with
mouthwatering  recipes for the
most wonderful time of the
year!  

Read "
Santa and the Magic
Key", plus recipes for your
holidays.  A story by Robin
Wallace.

Read "
Easter and Where NOT
to Hide Eggs"  Memories of
Easters past and a few vintage
recipes.

Logan's Halloween Story -The
original story won first place in
sixth-eighth grade division of
Southeastern Middle School,
2005 by Logan Lyon

Food and Genealogy.  A story
By Robin L. Wallace.  Our lives,
our families, our very history's
are defined by the foods we
eat.

Family Reunion Recipes.
"The Fourth of July and Other
Disasters"
(With Apologies to Jean
Shepherd)
By Robin L. Wallace

A short story by Suellen Fry.  
Memories of my father and his
version of Kickapoojoyjuice.