Autumn Leaves

Now I want some pumpkin pie…

Homemade Pumpkin Pie Spice

Yield: Approx. 1/4 cup


2 tablespoons cinnamon
1 tablespoon ground ginger
1 teaspoon nutmeg
1 teaspoon allspice
3/4 teaspoon ground cloves


Combine all ingredients in a small bowl and whisk to blend together. Store in a spice jar or small airtight container.


**Homemade Pumpkin Pie Spice **

Yield: Approx. 1/4 cup


2 Tbsp ground cinnamon
1 Tbsp ground ginger
2 tsp ground nutmeg
1/2 tsp allspice
1/2 tsp ground cloves


In a small bowl, whisk together all spices. Transfer to a container with a tight lid, and measure as needed.

Mmm, gonna have to write this one down. I could find a lot of ways to put that to use.

:arrow_down: If you’re interested in the background below, just click it to view and download the full-sized version. :arrow_down:

Pumpkin Pie Pancakes

makes 28-30 3-inch pancakes

2 1/2 cups pumpkin puree
1 dozen eggs
3/4 cup whole wheat flour
1 tablespoon cinnamon
3/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon sea salt
1/4 cup maple syrup
2 teaspoons vanilla extract

Whisk the spices and the salt into the flour, then add to the pumpkin puree. Stir well, then add eggs, syrup, and vanilla, stirring after each addition.

Heat a griddle or other heavy bottomed pan over medium heat until thoroughly heated, 4-5 minutes. Reduce heat slightly and generously grease the pan with clarified butter. (Butter will burn quickly due to the milk solids, so be sure to use clarified butter instead.)

Ladle batter onto the griddle and cook until the edges are very dry. Turn with a spatula and add more flour to the remaining batter if the pancakes are crumbly or fall apart on the griddle. Reserve finished pancakes in a 150° oven until serving time.

Funny autumn story…

Today while at the store I saw a pumpkin that weighed 650 pounds! The thing was as big as my kitchen stove. I meant to snap a pic’ of it, but something came up at the time. If it’s still there next time I go… I’ll take a pic’ and post it here. Funny thing is, they said that it was only the 6th largest in the state! Some have been known to get as big and heavy as 1200+ pounds! :no_mouth:

I hear you Lumis. When I used to live in Ohio there was a guy at the end of the street that had a pumpkin patch with a few HUGE pumpkins. They were big enough for a kid to stand in and he being the witty guy he was called them the pumpkings lol.

And LadyofWicca, that picture of the hay bale fire ring is pretty cool, but I can’t see anything good happening when sitting on bundles of tinder next to open flames haha.


I loved that video Wicca. Makes you appreciate the season so much. :slight_smile:

Pumpkin Bundt Cake with Pumpkin Whipped Cream

For the cake:
4 eggs
2 cups sugar
1 1/4 cups vegetable oil
2 cups pumpkin puree
1 tsp vanilla
2 tsp cinnamon
1/8 tsp cloves
2 tsp baking soda
2 tsp baking powder
1/4 tsp salt
3 cups flour

For the whipped cream:
1 cup heavy cream, well chilled
3 tbsp sugar
1/2 cup pumpkin puree

powdered sugar (optional)

Beat eggs with a fork; mix in the sugar. Continue whisking while slowly pouring in the oil. Beat until thick and smooth. Add pumpkin and vanilla. Sift together flour, baking soda, baking powder, salt and spices. Stir into batter just until blended. Scrape batter into a greased and floured bundt pan. Bake at 350 degrees for about 1 hour and 5 minutes.

While cake is baking, beat chilled cream and remaining 3 tablespoons sugar to stiff peaks. Fold in remaining 1/2 cup of pumpkin by hand. Serve whipped cream with cooled cake dusted with powdered sugar, if desired.