Pumpkin Cake

This is the perfect time of year for everything pumpkin.  And me, personally, I love pumpkin.  So here is an amazing way to enjoy all things pumpkin - Pumpkin Cake!  

This recipe is from my mother-in-law and it has served me well over the years.  

Ingredients:

Crust:

1 box yellow cake mix (reserve 2/3 cup for topping)

1/2 cube (4 TB) butter - at room temperature

1 egg

Filling:

1 16 oz can pumpkin puree

2/3 cup milk

1/2 cup sugar

2 eggs

1 tsp pumpkin pie spice (or 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp allspice, dash of ginger and ground cloves)

Topping:

2 TB butter - at room temperature

2/3 cup reserved cake mix

1 tsp cinnamon

In a large bowl, combine cake mix, butter and egg.  Mix with a fork or pasty cutter to combine.

Press mixture into the bottom of a 9x13 pan.  Use your fingers - it's the only way.

In another bowl (or the same one after you've washed it out), combine all the filling ingredients.   Stir with a whisk to throughly combine them all.

Pour filling mixture on top of crust.  

Take reserved cake mix and add cinnamon and butter.  Use a fork and combine until it forms a crumble consistency.

Sprinkle this mixture on top of the pumpkin filling.

Bake at 350 degrees for 50 to 60 minutes.  It will come out golden and wonderful.

Serve it while it's still warm - although my kids have been know to eat this even if it's cold.

Make sure and add a large dollop of fresh whipped cream.   Believe me, you'll be going back for seconds.

Enjoy!

Pumpkin Pancakes with Buttery Syrup

I was making pancakes the other day and got a crazy idea. What if I made pancakes that tasted like pumpkin pie? Wouldn't that be delish? Why, yes...yes it would.

Ingredients:

Syrup:

1 cup evaporated milk

1 1/2 cups sugar

12 Tb. butter (1 1/2 cubes)

Pancakes:

2 cups flour

2 Tb. baking powder

1/3 cup sugar

1 1/2 tsp. salt

1 1/2 tsp. cinnamon

1/2 tsp. ground cloves

1/2 tsp. ground nutmeg

1 cup pumpkin (from a can)

2 eggs

4 Tb. melted butter

1 3/4 to 2 cups milk

We're going to start with the syrup, since it takes the longest to make.

Combine all syrup ingredients into a saucepan Bring to a boil over medium high heat and boil from 1 minute. Remove from heat and let stand.

In a large bowl, combine all the dry ingredients. Mix with a whisk. Stir in pumpkin, eggs, and butter. Slowly add milk until you get to desired consistency.

Pour batter onto a hot greased griddle - the pumpkin will cause it to stick a little, so make sure you put a little butter on there.

Once bubbles start to form in the batter, it is time to flip them.

Once pancakes are golden and both sides, place them on a large plate and pour the hot butter syrup over the top. No need to add extra butter - the syrup will be enough.

We did discover that a dollop of whipped cream really brought out those pumpkin flavors, so go ahead and throw some of that on.

These were really good and the recipe makes a ton. In fact, you could probably half the recipe and be just fine.

Happy eating!

Pumpkin Pie

3/4 cup sugar

1/2 tsp. salt

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground cloves

2 large eggs

1 can (15 oz.) pumpkin

1 can (12 fl. oz.) evaporated milk

1 unbaked 9-inch deep-dish pie shell

Mix sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Pour into pie shell.

Bake in preheated 435 degree oven for 15 minutes. Reduce temperature to 350 degrees and bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

* can substitute 1 3/4 tsp. pumpkin pie spice for the cinnamon, ginger and cloves. If I do this, I like to add a little extra cinnamon.