This year the compost pile sprouted a couple of pumpkin vines. One yielded pumpkins big enough for jack-o’lanterns, the other produced seven pie pumpkins. A lucky thing because the two hills of pumpkins I planted on purpose produced only two, still green, struggling to ripen before frost. The compost pile pumpkins, glowing a deep orange, have already proved useful, and the recipe that follows used one of them.
I was hankering for a spice cake that would use pumpkin. I crossed up the oil, butter, sugar, buttermilk, and pulp mixture from a favorite zucchini cake with the flour and spice combination from a favorite spice cake and came up with a sheet cake to frost with lemony cream cheese icing.
One pie pumpkin ought to make one pie, or when cooked produce about two cups of pureed pulp. I ended up with about one and three-quarters of a cup, which is just a tad less than a standard fifteen-ounce can of prepared pumpkin. A couple of tablespoons one way or another makes so little difference that I don’t worry about it.
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