Archive for the tag “pumpkin”

Pumpkin Cake


{{ pumpkin cake }}

a fall favorite.
1 package yellow cake mix ( I like Duncan Hines )
¾ cup sugar
½ cup oil
1 – 15 oz. can pumpkin ( not pumpkin pie mix )
1 teaspoon cinnamon
¼ teaspoon nutmeg
4 eggs
Preheat oven to 350°F.

Lightly grease and flour a 10″ bundt pan ( or muffin pan, or two loaf pans )

In a large bowl, mix together the cake mix, sugar, oil, pumpkin, cinnamon, nutmeg and eggs.

Beat at high speed with electric mixer until well blended, about 4 minutes.  Pour into pan.

Bake 40 to 50 minutes or until toothpick inserted in center comes out clean.

Cool in pan 25 minutes.  Invert onto serving plate.  Cool completely.

Oh, and if you want to get fancy, sprinkle on a little powdered sugar and pumpkin pie spice!
These are great as muffins too.  Just fill cupcake liners 3/4 full with cupcake batter and bake for 25-30 minutes until toothpick comes clean from center. Let cool completely.


Recipe courtesy of my friend, Liz Beavers.


fall food ~ creamy pumpkin pasta

{{ creamy pumpkin pasta }}

another one of our family’s favorite *fall* dishes ~ this recipe is everywhere online, but … here’s our version:

1 pound penne or rotini pasta

1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil { or you can use 2 tablespoons butter }
1 cup pure pumpkin puree
2 cups vegetable broth, made from bouillon { we like Vogue Instant VegeBase or Rapunzel }
½ cup half and half  { or Rice Milk }
¼ teaspoon nutmeg
1 teaspoon sea salt
¼ teaspoon white pepper
¼ teaspoon red-pepper flakes, plus more for garnish { optional }
2 tablespoons fresh parsley, minced
¼ cup romano cheese, shredded
¼ cup toasted* walnuts, chopped { optional }


cook pasta in a large pot of boiling salted water until al dente.  drain pasta and set aside.

in a large skillet sauté the onion and garlic in the olive oil { or butter } over medium heat, until soft, not brown.

whisk in the pumpkin, vegetable broth, half and half, and seasonings. { to taste ~ }

simmer about 10 minutes, stirring occasionally.

add pasta to sauce, and toss to coat.  stir sauce until heated, about 2 to 3 minutes.

serve pasta sprinkled with parsley, romano cheese and, if desired, more red-pepper flakes.

serve with a salad and some crusty bread for a quick and easy meal that everyone will enjoy!

happy pumpkin season!

optional toppings { if desired }
¼  cup chopped ( toasted* } walnuts
¼ cup pumpkin seeds

*toast in a dry pan on medium-low, stirring frequently, or in a 300-degree oven for about 15 minutes.

fall food ~ pumpkin chili

{ pumpkin chili }

this recipe comes from, they call it Turkey Pumpkin Chili.  we’ve tweaked it a bit, { i’m not a big fan of meat } …  this one’s a fall staple at our house.  here’s our version:

2 tablespoons extra-virgin olive oil
1 yellow onion, chopped
1 green bell pepper, cored, seeded and chopped { optional }
2 jalapeños, seeded and finely chopped
3 cloves garlic, finely chopped
2 (14.5-ounce) cans diced tomatoes { we like Muir Glen fire roasted tomatoes }
1 (15-ounce) can pumpkin purée { NOT pumpkin pie filling }
1 cup water
2 heaping tablespoons chili powder
1 teaspoon ground cumin
salt and pepper to taste
cayenne pepper to taste { optional }
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
1 (15-ounce) can cannellini beans, rinsed and drained


heat oil in a large pot over medium high heat.  add onion, bell pepper, jalapeños and garlic and cook, stirring frequently, until tender, about 5 minutes.

add tomatoes, pumpkin, water, chili powder, cumin, salt, pepper and cayenne pepper and bring to a boil. reduce heat to medium low and add beans.  cover and simmer, stirring occasionally, for about 30 minutes.  then let simmer for flavor.

ladle chili into bowls and serve.

garnish with:
fresh cilantro, chopped
jalapeños, chopped
shredded cheddar { or crumbled goat } cheese

for my husband, { who is a fan of meat } i brown some ground white turkey meat.

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