Pie Pumpkins


This week’s delivery featured a locally and sustainably grown pie pumpkin. Pie pumpkins are harvested specifically for their sweet flavor and great baking components. They are nutritionally dense offering vitamins A, C and E. And their deep orange color does more than look warm and pretty. The rich color is beta-carotene that contains loads of antioxidants that protect against cancers, heart disease and aging.

Below is a recipe to pumpkin spice cake.  We will be sending an email with a homemade pumpkin pie recipe.  Both would be great for the Thanksgiving dessert table.

Pumpkin Spice Cake:

-1 1/2 sticks softened butter (preferably organic)

-1 1/2 cups sucanat

-2 cups pumpkin puree (please refer to the pumpkin pie recipe for puree instruction)

-1 tsp. pure vanilla

-3 eggs

-1 Tbsp. lemon juice

-3 cups wheat flour

-1/2 tsp. baking powder

-2 tsp. baking soda

-1/2 tsp. salt

-1 tsp. cinnamon

-1 tsp. ground ginger

-1/2 tsp. ground cloves

-1/2 cup milk

Puree pumpkin and set aside. Cream together the butter and sugar. Add the eggs, one at a time. Then add the pumpkin, lemon, milk and vanilla and mix until blended. Add the dry ingredients, 1 cup at a time. Once fully mixed, pour into 3 greased 9-inch pans. Bake at 350 degrees for 20-25 minutes or until golden brown.

Consider stacking the layers of cake with a maple cream cheese frosting between each layer of cake.

Maple Cream Cheese Frosting – mix together one 8-ounce block of cream cheese and 4 tsp. maple syrup.

Source: Vintage Remedies


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