Things to Do: Add Pumpkin to the Recipe

By Kandy Derden Things to Do Editor

It’s Pumpkin Season

hat comes to

Wmind when you step outside and discover that ‘crispness’ in the air? When I first notice how brisk the air is, I know it is time for my favorite season to begin. I enjoy autumn because the weather is so beautiful. It’s not too hot and the humidity level is quite comfortable. Fall colors are lovely and that leads my thoughts straight to all things pumpkin.

For the next few weeks, it won’t be possible to traverse any grocery aisle without being bombarded with pumpkin-flavored products. I haven’t tried very many of them, and for good reason. I’m fairly certain I would not want any pumpkin pickles. Another reject might be pumpkin popcorn. Why mess with a good thing? Or how about pumpkin flavored iced tea? I shudder to think what it would be like if someone suggested pumpkin toothpaste.

Relax. All is not lost. This is one pumpkin recipe which caught my attention. We tried it and liked it. I think you will too.

CARDAMOM PUMPKIN PUDDING CAKE

1 ¼ c. all-purpose flour ¾ c. sugar 2 tsp. baking soda 1 ¼ tsp. ground cinnamon 1 tsp. ground cardamom ¼ tsp. salt ½ c. evaporated milk ½ c. canned pumpkin ¼ c. butter, melted 1 tsp. vanilla extract ½ c. chopped pecans

Topping: 1 c. packed brown sugar ½ tsp. ground cinnamon 1 ½ c. boiling water

Preheat oven to 350°. In a large bowl, combine the first six ingredients. Add milk, pumpkin, butter and vanilla; mix until blended. Stir in pecans. Transfer to a greased nine-inch square baking pan. For topping, combine brown sugar and cinnamon; sprinkle over batter. Pour water over top (do not stir).

Bake until a toothpick inserted in center comes out clean and liquid is bubbling around the edges, 25-30 minutes. Cool completely in pan on a wire rack. No icing is needed. Serve with vanilla ice cream or sweetened whipped cream if desired.

I think you’ll love the delicious aroma created as this cake bakes. The cardamom scent will fill your kitchen with the cozy essence of home.

As always, I try to find recipes with options. I liked the pecans in it, but it would taste just as good without. In addition to not being too sweet, one of the things I really like about this recipe is the size. For our small family, a normal sized cake is just too much.

I know with the extra step in the instructions, it sounds complicated but it is actually incredibly easy to make. Even though the water is poured over the top of the batter, it sinks to the bottom during baking which creates the pudding. When served warm, it is actually more like a sauce. Personally, I enjoyed it more after leaving it in the refrigerator overnight. This allowed the sauce to thicken and become more like the consistency of pudding. (If you’re not partial to these types of pudding cakes, simply cut back on the water, using just enough to moisten all the topping. Adjust baking times accordingly.) In case you have allergies, this cake contains no eggs, but is certainly very moist without them.

This cake is suitable not only for October but would make an excellent addition to any Thanksgiving dinner and can also be an easy carry-in for any Christmas gatherings. A recipe like this makes me wonder why pumpkin foods aren’t available all year long.

Perhaps I’ll do a bit more exploring and experimenting. Does anyone have a good recipe for pumpkin tacos? Who knows? By next year, bacon-wrapped fried pumpkin just might show up on your grocer’s shelves.