Happy November! The year is zipping right past us isn't it? Are you 'pumpkin-ed' out yet? There are SO many pumpkin recipes floating around blog world many are tired of it already. Why do we love pumpkin? Well, not only because it's tasty but it has some great natural health benefits too.
I've been hearing there's an impending pumpkin shortage this season so be sure to stock up when you find it. Hoping the stores will be able to stock it to get us through the holidays. I baked some smaller pie pumpkins and put the puree in the freezer, so hopefully I won't have to be without.
Pumpkins are full of fiber--High-fiber foods help to keep us feeling full and satisfied. Delicious yet neutral--Pumpkin is naturally yummy with a creamy texture, but it's not that sweet on its own. Its mild taste makes it an excellent base for all sorts of flavors: cheesy, spicy, maple-y..even chocolate-y! This means you can use it in SO many different recipes.
This awesome dessert can also be made gluten-free by using a g-f cake mix. I've just been told by someone who tried it - they said it was fabulous too.
PUMPKIN DUMP CAKE
4 eggs
1 c. white sugar
1 (14 ozs) can sweetened condensed milk
1 (15 ozs) can pumpkin puree
1 Tb. pumpkin pie spice
1 (18 ozs) box white or yellow cake mix
(gluten free if desired)
1-1/2 sticks butter
1 c. favorite nuts, optional
Preheat oven to 350*. Grease 9" X 11" X 2" pan.
In medium bowl, combine eggs and sugar until smooth, then add condensed milk, pumpkin and pumpkin pie spice; blend well. Pour into prepared pan. Sprinkle half the dry cake mix over the top, then swirl it into the pumpkin mixture with a knife. Sprinkle remaining cake mix over top and smooth. Cut butter into thin slices and lay across the top of mixture, covering completely. (don't skimp on the butter). Top with nuts if desired. Bake 40 - 45 minutes until center is pretty much set. Cool; chill; serve with whipped cream. (If you're baking in a 9" X 13" X 2" pan, check it a few minutes early.)
A crowd pleasing recipe, and an added bonus - it will make your house smell so good!
CROCKPOT PUMPKIN SPICE LATTE
2 cups milk (I used 1%)
1/2 c. brewed espresso or 3/4 c. strong brewed coffee
2 Tb. pumpkin
2 Tb. sugar or sweetener
2 Tb. vanilla (yes, TB.)
1/2 tsp. pumpkin pie spice
Place milk and espresso/coffee in crockpot. Whisk in pumpkin, sugar, vanilla and spices. Cover and cook on high for 2 hours if everything is cold. Whisk again before serving. Ladle into mugs and garnish with whipped cream and additional cinnamon.
Isn't it frustrating when you run out of something in the middle of a recipe and have to run to the store? This recipe will help keep you at home. I make a triple batch in the early fall and there usually isn't much left by the new year.
HOMEMADE PUMPKIN PIE SPICE
Large batch:
Combine 1 TB. cinnamon with 1-1/2 tsp. ginger, 3/4 tsp. nutmeg, 3/4 tsp.allspice and 1/4 tsp. cloves. Use as you would store-purchased.
Small batch: (equals 1 tsp.)
1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/8 tsp. allspice
1/8 tsp. nutmeg
few dashes of cloves
Autumn carries more gold in its pocket than all the other seasons. - Jim Bishop
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