For Thanksgiving this year, I want to make something that I haven’t made before and is easy to put together. So I made this Pumpkin Cake ! I kept it light by using vegetable oil in the batter and just a small amount of butter in the frosting. I figured everyone might be running out of stomach space after a hearty turkey meal ! The maple walnuts are optional, but they are REALLY good and make the cake a lot more flavourful ! My daughter is usually my taste tester, but this time I got my mom to try it …..and she ate 2 big pieces of it, I guess that means it’s approved ! Happy Thanksgiving !
October is a busy baking month for me. Thanksgiving, my daughter’s birthday, bake sale, Halloween…. all of them are happening this month. I am not complaining, in fact, I am enjoying it . Apples, pumpkins, corn, the spices, the Halloween decorations ….the aroma, the colours, the fun, I love them all ! For this Thanksgiving, I made a pumpkin cheesecake topped with maple caramel sauce. It is crunchy, creamy, sweet and a little spicy…..just delicious ! And it’s fairly easy to make ! It’s a great alternative to pumpkin pie.
It’s Thanksgiving tomorrow. My daughter drew a picture and wrote a list at school about what she is thankful for. She made a long list, but the one I like the most was “I am thankful for my hilarious brother!” For myself, I am most thankful for having two lovely kids….they make me laugh, cry….they give me the energy to keep going but they also burn me out……Hope everyone have a good Thanksgiving!
This is actually my first time making pumpkin pie. I wasn’t sure how it would turn out. So I decided to make a mini version to experiment. And I have some tart shells left in the freezer, so it’s a perfect time to use them up! I prefer a sweeter and milder taste, so I didn’t use too much spices. But you can adjust the amount to your own taste.
Makes about 24 tarts
1+1/2 cup pumpkin puree, preferably homemade (420 g)
3/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
pinch of nutmeg
1/4 teaspoon salt
1 tablespoon cornstarch
3/4 cup whipping cream
1 teaspoon pure vanilla extract
24 store-bought small tart shells
Preheat oven to 350ºF
Whisk pumpkin and eggs
Add brown sugar, spices, salt and cornstarch, mix until blended
Add whipping cream and vanilla, mix well
Pour into tart shells and bake for about 25 – 30 minutes