Tag Archives: pumpkin

Upside Down Cranberry Pecan Pumpkin Cake

Upside Down Cranberry Pecan Pumpkin Cake Print Prep time: 20 mins Cook time: 35 mins Total time: 55 mins Ingredients For bottom of pan/Topping:

For Cake: Instructions
  1. Preheat oven to 350 degrees
  2. Line a 9" round pan with parchment paper and grease the sides.

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Pumpkin Pie Pancakes




The leaves have turned that muted orangey-rust color before they finally drop.  Now the vibrancy continues with blazing orange pumpkins.  There are endless sweet and savory ways to use fresh pumpkins.  Here’s recipe to start your day – or end your day, if you happen to enjoy having “breakfast for dinner” on occasion.  If this batter comes together a bit thick, you may add some more milk until reaching the desired consistency.  Feel free to play with the spices: change the ratios, add more ginger, less cinnamon, try a smidge of cloves, sub cardamom for the allspice, etc… Enjoy and happy fall!!

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Pasta with Sausage and Pumpkin Sauce

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Time to use that fresh pumpkin puree.  For Christmas one year my parents gave me Nick Stellino’s Mediterranean Flavors cookbook.  So far I’ve never hit a dud, it’s a great book.  

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Fresh Pumpkin Puree

If you’ve never tried cooking with fresh pumpkin puree I encourage you to give it a whirl. You’ll find the flavor and texture different from canned puree. Not better or worse, just different. Fresh puree tends to have a more delicate pumpkin flavor and lighter texture. The canned stuff is pretty dense and what most of us are accustomed to eating. One more thing, don’t be tempted to make fresh puree from a jack-o-lantern pumpkin. Because of their larger size, the flesh tends to less flavorful and the texture can be spongy & stringy – not so appealing.  

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