Pumpkin Carving

Before I take down the pumpkins and erase my "happy fall y'all" chalkboard sign, I need to do one last autumn update.  Here are some adorable photos of Charlie Ann carving and painting her first pumpkin.

She got to stay up late and wait for Daddy to get home so we could all carve together.. hence why she is in her pajamas.

She was not really a fan touching the inside of the pumpkin.

Have you hugged your pumpkin today?

And then, after it was all carved and finished, she decided it was indeed NOT finished.  It needed to be painted.  So, round two.

 Multiple smiley faces are good.

Thats a lot of pumpkin love.

Pumpkin Recipe Compilation

I went to Sam's Club.  I bought a package of three, 28 oz cans of Libby's pure pumpkin puree.  (Say that ten times).  I am learning that most recipes do not call for 28 oz of pumpkin; they call for a fraction of the amount.. like 1 cup or at the most, 14 oz.  Needless to say, I have a lot of pumpkin to use.  And for one 28 oz can, I can almost guarantee that I need at least two recipes.   

So, in delight of today being the start of November/the Holiday Season, and because of a lot of pumpkin in my pantry-- I have assembled some of my favorite pumpkin recipes to share, as well as new pumpkin recipes that look very tasty.

Pumpkin Spice Cake - tried and true

I posted this recipe last fall.   But it's completely worth posting again and baking annually!  This is my mom's recipe and I have enjoyed for many fall seasons :)

Pumpkin Crunch Cake - tried and true

1 29. oz can pumpkin

1 12 oz. can evaporated milk

3 eggs

1 c. sugar

1/2 tsp. salt

4 tsp. pumpkin pie spice

1 box yellow cake mix

3/4 c. butter, melted

Preheat oven to 350. Combine the first 6 ingredients and mix well. Pour into greased 9x13 metal baking dish. Sprinkle dry cake mix all over. Drizzle melted butter all over the cake mix topping. Bake 55-60 minutes. 

Spiced Pumpkin Dip - tried and true

1 15 oz. can pumpkin

1/2 orange (half peeled)

8 oz. cream cheese

1/2 cup powdered sugar (or less)

1 Tbs. pumpkin pie spice

1/4 tsp. ginger

2 Tbs. brown sugar

Add, in order listed ,to blender, blend 45 sec or until combined.  Serve with fruit, bagels or ginger snaps. 

Pumpkin Smoothie - taste test

Pumpkin Pie Pockets - taste test

Whole Wheat Pumpkin Pancakes - taste test

Also, I am looking for a good pumpkin cookie recipe... one that is more on the denser/chewier side, as opposed to the softer/fluffier cookies.  Any one have a recipe they're willing to share?

Pumpkin Spice Cake

I made this cake earlier this month - wow.  It was like pumpkin pie without crust.  I don't own loaf pans, (I have no idea how and why I don't own loaf pans, but anyway...) I just dumped all the batter in my angel food cake pan.  And it turned out LOVELY.. And, I also added 1/2 cup walnuts.  This cake was super quick (10 minutes max prep time) and amazingly delicious (five stars).

Pumpkin Spice Cake

Ingredients

• 3 cups sugar
• 1 cup vegetable oil
• 4 eggs, lightly beaten
• 1 (16 ounce) can pumpkin
• 3 1/2 cups flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon cloves
• 1/2 teaspoon allspice
• 1/2 cup water

Directions

In a large bowl, combine sugar, oil and eggs. Add pumpkin and mix well. Combine dry ingredients; add to the pumpkin mixture alternately with water. Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 60-70 minutes or until bread tests done. Cool in pans 10 minutes before removing to a wire rack; cool completely.