I just love the Fall and all the yummy and smelly-good things that go along with it! I am a big fan of all of the pumpkin-flavored things that come out this time of year: pumpkin spice lattes, pumpkin spice chai, pumpkin bread, and have you ever tried Pecan Pumpkin Butter from Williams Sonoma? That stuff is incredible.
I have tried making pumpkin soup.
I'll have to share that story another time. But, all I am seeing are visions of orange mush. Spilled all over my mother's minivan. It was tragic.
However, here is a delicious and simple recipe I tried last night involving pumpkin that is fool-proof, easy, delicious, and low in fat. It's also gluten-free! (I don't really know what that means, but it seems to be a new trend, so since it is gluten-free, I though I'd mention it for those who are into that.) Just kidding, I do know what gluten-free means, and food allergies are no joke.
All joking aside, my friend Carrie posted this recipe on her blog. Her one-year-old has recently been diagnosed with some food allergies, so Carrie is having to adjust to life with some new food regulations. Her daughter, Kendall, can't have wheat or eggs, so gluten-free is a must for now!
I made this pumpkin-spice cake yesterday, and it is delicious! Try it sometime. Seriously, it couldn't be simpler.
Pumpkin Spice Cake
1 box of spice cake mix
1 can of pumpkin
1/2 can of water
Combine all three ingredients in a bowl and mix until smooth. Pour into your favorite cake pan. (I used a bundt!) Bake cake according to the directions on the box, let cool, and serve. For a beautiful display, sprinkle with powdered sugar.
This cake is so good, so moist, and just perfect for Fall. It's a great breakfast or dessert or mid-day snack! Oh, I love pumpkin!
P.S. Have I mentioned that when I was growing up, my family got on a kick where we named all of our pets after food? My first dog, a Sheltie, was named Pumpkin. It's true.