This recipe is from a Famous Brands Chicken & Poultry cookbook published in 1985. It fits in with this time of year because it is a Libby's recipe and has pumpkin.
1 can (16 oz.) Libby's solid pack pumpkin
1/2 cup firmly packed brown sugar
1/4 cup soy sauce
2 tablespoons cider vinegar
2 teaspoons minced garlic
1/2 to 1 teaspoon crushed red pepper flakes
1 cup water
2 tablespoons oil
1/2 cup finely chopped green pepper
1 3 to 31/2 pound chicken, cut up
1/2 cup chopped dry roasted peanuts
Hot cooked rice
In large bowl,combine pumpkin, sugar, soy sauce, vinegar, garlic, and red peppers; mix well. Stir in water. Heat oil in large skillet. Add green pepper; saute 1 minute. Remove peppers with slotted spoon; add to pumpkin mixture. Brown chicken in oil that remains in skillet, using additional oil if needed; drain. Sprinkle nuts over chicken. Pour pumpkin mixture over chicken. Cover; simmer 30 to 40 minutes, or until chicken is tender, basting occasionally with sauce. Add a little water to thin sauce, if needed. Spoon hot rice onto large platter. Arrange chicken pieces over rice. Spoon about 1 cup sauce over chicken. Serve with remaining sauce.