Never tired of pumpkin…LOL. This is much better than a pumpkin pie! Oh so easy…
Pumpkin Crunch Cake Recipe
- 1 box yellow cake mix
- 1 can (16 oz.) pumpkin
- 1 can (12 oz.) evaporated milk
- 3 eggs
- 1 1/2 cup sugar (reduce sugar to half cup brown and quarter cup white) as it does not need all of this)
- 4 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup chopped pecans
- 1/2 cup chopped walnuts
- 1 cup melted butter
- whipped topping
- Preheat oven to 350F.
- Grease bottom of 9X13 pan.
- Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in bowl then pour it into your pan.
- Sprinkle your dry yellow cake mix evenly over pumpkin mixture.
- Sprinkle chopped pecans and walnuts over the cake mix.
- Drizzle melted butter evenly over everything.
- Bake your pumpkin crunch cake for 55 minutes or until top is turning golden brown. Cool completely, cut and serve with whipped topping or French vanilla ice cream. Refrigerate leftovers.
Just in time for your Thanksgiving dinner! Make ahead and refrigerate. Serve as your first course!
Thai Style Chicken Pumpkin Soup
- 1 tablespoon extra virgin olive oil
- 6 boneless skinless chicken breasts or thighs cut into 1 inch cubes
- 1 large white onion, thinly sliced
- 3 cloves garlic, minced
- 1 T. minced fresh ginger
- ½ to ¾ teaspoon crushed red pepper flakes
- 2 stalks celery diced
- 2 carrots, peeled and diced
- 15 ounce can pumpkin
- ½ cup mango nectar
- ½ cup fresh lime juice
- ½ cup peanut butter (or more)
- 1 liter low sodium chicken broth
- 2 cups water
Heat oil in a large nonstick pan over medium heat. Add chicken and cook about three minutes, stirring frequently. Add onion, garlic, ginger and red pepper flakes. Cook 1 to 2 minutes longer.
Transfer chicken to crock pot. Add celery, carrots, pumpkin, nectar, lime juice, peanut butter, broth and water. Stir to combine. Cover and cook on LOW for 8 hours or HIGH for 4 hours,
After the time is up, stir in the following –
3 Tablespoons rice vinegar
¼ cup chopped cilantro
Mix ½ cup heavy cream and 1 Tablespoon of cornstarch together.Stir into soup and turn cooker to HIGH for 10 minutes or less until soup thickens.
Serve over white rice which has been previously cooked. Sprinkle with more chopped cilantro and chopped peanuts.
Source – Crock-Pot Best Loved Slow Cooker Recipes.
Must be the cold weather here (a chilly 23 degrees C) that makes me crave soup…LOL. Was looking for a quick lunch the other day and noticed we had canned pumpkin. Since I love almost all things Thai I thought I would try this one. I loved it but Larry thought it was a little sweet with the brown sugar and coconut milk. Guess next time I’ll cut down on the sugar…and maybe add pieces of real Thai chili…FYI – I skipped the peanut butter option!
Thai Pumpkin Soup
Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Servings: 4
A tasty Thai inspired pumpkin and coconut soup that that takes less than 15 minutes to make!
• 2 tablespoons red curry paste
• 2 cups chicken broth or vegetable broth
• 1 (14 ounce) can coconut milk
• 2 (15 ounce) cans pumpkin puree or 4 cups homemade pumpkin puree
• 2 tablespoons fish sauce or soy sauce
• 2 tablespoons palm sugar or brown sugar (okay Larry I will cut this back!)
• 2 tablespoons lime juice (~1 lime)
1. Heat a large saucepan over medium heat, add the curry paste and cook, stirring, until fragrant, about a minute.
2. Add the broth, coconut milk, pumpkin puree, fish sauce, palm sugar and lime juice, bring to a boil, reduce the heat and let simmer for 5 minutes.
Note: If you want to start with raw pumpkin, get two small 3 pound pumpkins, peel them, seed them, cut them into 1 inch cubes, add to the coconut milk and broth and simmer, covered, until tender, about 15-20 minutes, before pureeing.
Option: Use another sweet winter squash like butternut squash instead of pumpkin.
Option: Add 1/4 cup peanut butter! Try it, you’ll love it!
Our American friends invited us to celebrate their Thanksgiving in Merida. Besides their beautiful home, we were there with some beautiful people! The deep fried turkey was astounding! So was one of the desserts for the last course… When we made this yesterday, our friends thought it was much better than pumpkin pie!
Marianne Kehoe’s Pumpkin Cake
1 – 15 oz can pureed pumpkin
1 – 12 oz can evaporated milk
1 cup sugar (I used brown sugar but can be white)
4 tsp pumpkin pie spice * (see below)
1 package white, spice, or yellow cake mix
1 c butter
1-1/2 cups chopped walnuts or pecans
* If you can’t find pumpkin pie spice use 4 T. ground cinnamon + 4 tsp. ground nutmeg + 4 tsp. ground ginger + 3 tsp. ground allspice. This makes more than you need!!!
Oven 350 F (175 C). Grease a 9 x 13″ cake pan.
In large bowl, combine pumpkin, milk, eggs, sugar, and spices and pour into pan.
In another bowl, with fingers incorporate butter pieces into cake mix and crumble over pumpkin. (I also added a little more cinnamon to mix here for color because I could only find white cake mix,) Sprinkle walnuts or pecans on top.
Bake for about 1 hour, or until knife inserted near center comes out clean.
We served this with some fresh whipped cream and a mix of chopped walnuts and brown sugar which we had carmelized just a bit…
If you have never visited the Kraft Foods site on the Internet, you are missing alot! They have now created a new APP for those who know what this is – iFood Assistant. iFood is voice activated so that you say what you are looking for and then they give you a variety of recipes. It even allows you to create a shopping list for that recipe.
Anyways…it is Fall or Autumn whatever you wish to call it. We love all of the root vegetables found in Canada and the US, BUT we cannot find many of them here in Mexico. At one time we could get spaghetti squash, acorn squash and butternut. Those days are over, as the locals don’t usually eat any of the above. They do get pumpkins (sometimes pumpkin pie filling) and zucchini, but NO parsnips, turnips, etc. Occasionally we get patty pans at Costco or a small version of buttercup…. This is pretty much what we see locally –
In my despair today I decided to use the last can of pumpkin and make soup! I was inspired by Larry buying a helmet squash (whatever that is in Spanish) which he baked and cut up to put in the freezer for WINTER! I thought if this recipe worked I could use his pumpkin/squash to make more… So here it is-
Creamy Curried Pumpkin Soup (Kraft Foods 2009)
1 Tbsp. olive oil
1 small onion, finely chopped
1 can (29 oz.) pumpkin
1 can (14 oz.) chicken broth
2 cups water
3 Tbsp. brown sugar
¾ tsp. curry powder
½ tsp. salt
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
HEAT oil in large saucepan on medium heat. Add onion; cook and stir 3 min. or until crisp-tender.
STIR in remaining ingredients except cream cheese until well blended. Bring to boil. Reduce heat to medium-low.
ADD cream cheese; cook until cream cheese is completely melted and mixture is well blended, beating constantly with wire whisk.
Serve with freshly grated nutmeg.
*You know I can’t resist some suggestions, such as……maybe add a little corn OR saute some sliced carrots with the onions OR sauteed red pepper strips…you get the idea! Maybe slices of radishes sauteed with the onions….
By the way…it was great. We each had two bowls (the entire recipe)…
For more info on summer and winter squash, check out this site – http://whatscookingamerica.net/squash.htm