Harvest Season Begins
Nov 1st, 2012 | By Jennifer Cote | Category: Food, Home & Food, Recipes
By Jennifer Cote –
It seems to come as a package deal with the approaching holidays: Planning menus, arranging dates, organizing parties. One thing I don’t want in that package: A stress-induced frenzy from biting off more than I can chew! So I keep notes of all the best time-saving recipes; when I’m in a pinch, I’ll resort to those.
I’m fairly compelled to make pecan pie on Thanksgiving—there’s no way to deny those family members who have it on their “favorites” list, especially when they are six-year-old grandsons! I’ll be rolling out the pie crust for that, no doubt. But if a few extra potluck events come up, or other holiday gatherings, I might just pull out the Pumpkin Streusel recipe. It whips up quite easily, leaving me more time for other holiday activities.
Whatever you happen to serve, I hope your Thanksgiving is special, and your November warm and cozy. With the shorter days, it’s a great time to slow down a bit and steel up some energy. If it’s hard to slow down, just pull out a recipe like the one below, and ease up on the schedule!
Various forms of this recipe exist; one version is known as Pumpkin Upside Down Pie, as the “crust” is on top. (That eliminates the challenge of rolling out pie crust.) To reduce use of processed foods, this recipe calls for a “homemade box cake” mix (although those ingredients have an asterisk, and can be replaced with box mix if desired). Makes 2- 9″ pie dishes (or one rectangle); 12-15 servings.
- 29 oz. can (3 1/2 c.) Pumpkin
- 1- 13 oz. can evaporated milk
- 1 1/2 c. sugar
- 4 eggs
- 1 tsp. ginger
- 2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1 tsp. salt
- 1 c. flour*
- 3/4 c. sugar*
- 1/4 c. non-fat dry milk*
- 1/2 TBS. baking powder*
- 1/2 tsp. salt*
- 2 c. chopped nuts (pecans or walnuts)
- 3/4 c. butter (1 1/2 sticks), melted
- 1/2 TBS. vanilla
Mix and pour into 2 9″ pie dishes, or one 13×9″ pan: > 29 oz. can (3 1/2 c.) Pumpkin > 1- 13 oz. can evaporated milk > 1 1/2 c. sugar > 4 eggs > 1 tsp. ginger > 1/2 tsp. nutmeg > 2 tsp. cinnamon > 1 tsp. salt
In separate bowl, mix: > 1 c. flour* > 3/4 c. sugar* > 1/4 c. non-fat dry milk* > 1/2 TBS. baking powder* > 1/2 tsp. salt*
Mix the dry ingredients and sprinkle over pumpkin; top with: > 2 c. chopped pecans
Drizzle on top: > 3/4 c. butter (1 1/2 sticks), melted > 1/2 TBS. vanilla
Bake at 325 for 55-60 min, until well-browned. Chill 4 hours or overnight. Serve with whipped cream; caramel sauce optional.
* Or substitute: Half of 18.25 oz. box yellow cake mix for the dry ingredients marked with an asterisk
Cookbook author Jennifer Cote shares recipes and her faith, starting with her first cookbook, “From the Land of Milk and Honey“. Volume II, an e-cookbook, is coming soon, in between running a café with husband Tom, grandparenting, and organic gardening. More info (including video tutorials) can be found at jennifercote.org; email Jennifer at email@example.com.