Pumpkin Pumpkin Everywhere

Since it is that time of the year, I would like to share some Pumpkin Recipes I have. Everyone can thank my dear friend Auntie Karla, whom is the reason I am sharing these recipes.

Pumpkin Crunch

Mix together:

• 1 15 oz. can of Pumpkin (either puree or pie)
• 1 can evaporated milk
• 3/4 cup sugar
• 3 eggs
• 2 tsp cinnamon
• 1 tsp nutmeg

Preheat oven to 350º

Spray a 9 x 13 with Pam

Pour mixture into it

Top in this order:

• 1 box yellow cake mix
• 1 cup chopped walnuts
• 2 blocks of melted butter

Bake for 50 mins

When serving this, I like to flip it onto a long plate and top with whipped cream (fresh is always better) and dust with cinnamon and fresh grated nutmeg.

Pumpkin Cake

Cake Ingredients:

• 2 1/2 cup flour
• 1 T baking powder
• 1 t baking soda
• 1 t cinnamon
• 1 t allspice
• 1/2 t salt
• 1/2 t nutmeg
• 1/2 t ginger
• 3 eggs
• 1 cup brown sugar
• 1/3 cup vegetable oil
• 1/2 cup orange juice
• 1 t vanilla
• 1 1/2 cup canned pumpkin (no spices)

Icing:

• 1/4 cup cream cheese
• 1 T butter
• 1/4 t vanilla
• 1/4 cup sifted powdered sugar
• 1 T orange zest

1. Preheat oven to 350º
2. Grease and lightly flour a 10" bundt pan
3. Add flour, baking powder & soda and spices in a bowl. Mix with a fork until everything is incorporated.
4. Place eggs, brown sugar, oil, oj, and vanilla in a separate mixing bowl. Beat with an electric mixer at medium speed till blended, about 2 mins.
5. Stir in pumpkin
6. Fold in dry mix until all ingredients are incorporated.
7. Pour batter into bundt pan and smooth top. Bang against counter a couple times, then run a knife around the mixture to prevent holes from forming in cake.
8. Bake in center of oven for 45 - 55 minutes
9. Prepare cream cheese, butter and vanilla with an electric mixture until it is creamy. Gradually add in powdered sugar. 
10. When cake is cool, flip it onto a plate and drizzle the icing over it.

ENJOY!

-L