Thursday, November 10, 2011

Recycle Those Leftover Pumpkins


One of the most common flavors associated with Thanksgiving is pumpkin. Not only is the flavor affiliated with the season, the fruit is also in season around the same time as Thanksgiving. Prime planting season for this gourd is in July. Although it isn’t 100% accurate where pumpkins originated, many believe they originated in North America. The oldest documentation of a discovery of a pumpkin was in Mexico between 7000 and 5500 BC. Here is a recipe celebrating this delicious food!

Pumpkin Crumb Cake
(serves about 18)

•    2 tsp of vanilla extract
•    3/4 cup of vegetable oil
•    2 cups  all-purpose flour
•    1 cup milk
•     2 teaspoons of baking powder
•    15 oz of pumpkin puree
•    3 eggs, beaten
•    1/2 cup white sugar
•    1/4 cup packed brown sugar
•    1  1/2 teaspoons ground cinnamon
•    1/2 cup sugar
•    3 tablespoons butter, softened
•    1/2 cup chopped nuts (optional)

1.    Preheat oven to 350 degrees F (175 degrees C). Lightly oil one 9x13 inch pan.
2.    Combine vanilla extract, vegetable oil, flour, baking powder, 1 egg and 1/2 cup melted butter. (Reserve 1 cup of mixture for later in the recipe!) Mix well, and then pat into prepared pan.
3.    In a large bowl, mix together the pumpkin, milk, 3 eggs, 1/2 cup white sugar, brown sugar, and cinnamon. Pour over crust.
4.    In a small bowl, combine reserved mixture, 1/2 cup sugar, and 3 tablespoons softened butter. Crumble over pumpkin filling. Sprinkle nuts evenly over the top, if desired.
5.    Bake in preheated oven for 40 to 45 minutes.

This recipe is great for recycling your pumpkins leftover from Halloween, too!! Add special pumpkin seasoning offered on the site to give it that extra kick!!

Bon Appétit!

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