Pumpkin Pecan Crunch

I had made this recipe for the Thanksgiving of 2012 and had put some notes on my blog post about how I would tweak it next time. And that is exactly what I did this Thanksgiving and it came out better :). What a nice feeling. This is exactly what I started this blog for. To keep track of what I make and to keep notes on the recipes.

This Thanksgiving was perfect. My cousin and her family came over and we watched football and had a lazy lunch for which I made butter chicken followed by coffee and dessert (recipe below) and a late chai. That's the kind of Thanksgiving meal I like.

Here is the recipe for pumpkin pecan crunch with my tweaks.

Recipe based on Pumpkin Pecan Crunch. Yellow cake mix recipe based on this one.

Serves 8-9

canned pumpkin             1 15oz can
evaporated milk              1 12 oz can
white sugar                     2 cups
brown sugar                    1/2 cup
eggs                                 3
pumpkin pie spice           6 tsp
vanilla extract                 1 tbsp
salt                                  1/4 tsp
pecans, chopped             1 cup
butter, unsalted              1.5 sticks (3/4th cup)
all-purpose flour             1.5 cups
baking powder                1 tbsp
dry milk/ milk powder     1/2 cup


Method

1. Preheat oven to 350°F. 
2. Spray a 13×9 baking dish with non-stick spray; set aside. 
3. Beat the eggs in a large bowl. Add to it the pumpkin, evaporated milk, brown sugar, 1 cup of the white sugar, 5 teaspoons of the pumpkin pie spice, vanilla and salt until well-blended. Pour into prepared baking dish.
4. Mix the remaining 1 cup white sugar and 1 teaspoon pumpkin pie spice with the all-purpose flour and the baking powder. Blend with wire whisk. 
5. Sprinkle this dry mix evenly over pumpkin mixture. 
6. Sprinkle with chopped pecans. 
7. Drizzle evenly with melted butter. 
8. Bake 50 minutes or until golden brown.

Pumpkin Cake with Cream Cheese Frosting

I'm posting something after a really long time - blame it on two big events - new job and new house. My new job is located in a very exciting area of SF, especially from a foodie's point of view. I can eat lunch and buy produce at the Ferry Building everyday if I wanted to. What more can a food-lover ask for?

Friends and family have been visiting to see the new house. Recently at one of the parties I baked a cake that is so perfect for fall.

Recipe based on Pumpkin Sheet Cake


Serves around 12

canned pumpkin             1 15oz can
white sugar                     2 cups
vegetable oil                   1 cup
eggs                                4
all-purpose flour              2 cups
baking soda                    2 teaspoons
pumpkin pie spice mix    3 teaspoons
salt                                  1/2 teaspoon

For the frosting:

cream cheese                 8 oz
butter, softened              1/2 cup (1 stick)
vanilla extract                 2 teaspoons

confectioners' sugar       1 & 1/2 cups

milk                                 few tablespoons
pecans                            3/4 cup


Method

1. In a mixing bowl, beat pumpkin, 2 cups white sugar, and oil. Add eggs, and mix well.
2. Mix the dry ingredients: flour, baking soda, pumpkin pie spice mix and salt. Add these dry ingredients to the pumpkin mixture, and beat until well blended. Pour batter into a greased 15 x 10 inch baking pan.
3. Bake at 350 degrees F for 25 to 30 minutes, or until done. Let cool.
4. Beat the cream cheese, butter and vanilla until smooth. Gradually add 1 & 1/2 cups confectioners' sugar, and mix well. Add milk until frosting reaches desired spreading consistency. Frost cake, and sprinkle with pecans.