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Who Says You Have To Have Pumpkin Pie at Thanksgiving?

November 23, 2016

Bet you thought we’d wrap up our November Pumpkin recipes with a Pumpkin Pie recipe, didn’t you? Well, just when you think we’re going to do a culinary zig, we zag, baby!  Shake up the holiday menu this year – serve Pumpkin Pie CAKE instead of Pumpkin Pie. Yes, I said it. Live on the edge… your family will love it.

This easy and delicious dessert is a whole new take on a Thanksgiving holiday favorite!  Try making cupcakes with this recipe for a unique updated “small cake” treat.  Why not top with a tiny candy pumpkin?

Ready to revolt against the expected Thanksgiving dessert but you just not feelin’ it to make it yourself?  Never fear – we’ve got your back. We have Pumpkin Pie Cake for sale in our Dinners on Demand freezers in The Culinary Center of Kansas City’s Kitchen Shop. Stop by today to pick one up!

Pumpkin Pie Cake“Pumpkin Pie” Cake

  • Oil, for pan
  • 1 (32 ounce) can pure pumpkin
  • 4 large eggs, lightly beaten
  • 1 (12-ounce) can evaporated milk
  • 1 1/2 cups sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/3 teaspoon ground ginger
  • 1 box yellow cake mix
  • ¾ cup butter, melted (or margarine)
  • ½ cup walnuts, chopped

Preheat oven to 300 degrees. Lightly grease a 9-x13-inch baking pan.

In a large bowl add pumpkin, eggs, milk, sugar, cinnamon, nutmeg, and ginger.  Using a large spoon, beat until combined thoroughly, scraping sides as needed.  Sprinkle dry cake mix evenly over the top of batter.  Drizzle butter over cake mix and top with nuts, spreading both layers evenly to edges of pan.  Place in oven and bake for 1 hour and 20 minutes or until knife inserted into center comes out clean.  Remove from oven and set on a wire rack to cool before cutting.  Serve warm.  Makes 16 servings.

ETC:

For an extra special treat, add a dollop of cinnamon whipped cream on top of each serving.  To make, in a small bowl add 1 cup whipping cream and beat until slightly thickened.  Gradually blend in 2 to 4 tablespoons powdered sugar, ½ teaspoon vanilla, and ¼ teaspoon ground cinnamon.  Beat until combined thoroughly and thickened. Makes 2 cups.

For successful fluffy topping, be sure that whipping cream, bowl and beaters are chilled thoroughly. Don’t over beat or eventually you’ll have butter.

Find this and other CCKC favorite recipes in our cookbook
“The Culinary Center of Kansas City’s
BEST RECIPES – SECOND EDITION.” ™
Available for purchase online at www.kcculinary.com
and in our retail store –  “The Kitchen Shop.”™

Thanksgiving cooking classes
Happy Thanksgiving!

 

In case you missed them, check out the other pumpkin recipes we shared this month for Pumpkin and 3-Cheese Ravioli with Sage Walnut Butter Sauce, Pumpkin Sheet Cake and Pumpkin Apple Soup.

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