Oh, my goodness! That looks yummy!!! Thanks for sharing. : )
I know there is a specific kind of pumpkin to buy for baking pumpkin pies and such. What kind of pumpkin do I look for to get the best taste?
looks delicious!!!!!!!!!!!!!can't wait to make it.
You want to use unsweetened pureed pumpkin, just plain pumpkin no spices added.
As far as the best taste, you'll have to try different brands and see which you prefer.
I use Libby's because that's what is at my market www.amazon.com/Libbys-Pumpkin-15-oz/dp/B0005ZYSIA/ref=sr_1_1?ie=UTF8&qid=1379535207&sr=8-1&keywords=libbys+pumpkin
If you are really ambitious you may consider making your own pureed pumpkin from scratch. You can do this with any kind of pumpkin, but I have used "sugar" or "pie" pumpkins for this with success.
How to add recipes to my favourite these days?!? All I get is like, pin, tweet or share options.
How will this recipe work baked in regular cake pans instead of a bundt pan.?
Hello, If we use a can of plain pumpkin puree, how much is needed instead of the roasted pumpkin?? Thanks
you should use the same amount of pumpkin that the recipe calls for - whether it is fresh-roasted or from the can. Pumpkin puree is pumpkin puree and it shouldn't make a difference.
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After processing the roasted pumpkin how many cups did it yield? 2 cups or less or more. Trying to figure out how many cups of purée needed if I were to use canned. Thanks
You would use 2 cups of canned per th4e previous post. Dos anybody know how to add this to my fav recipes? I do not seem to have the option with this.
The list of ingredients says 2/3 cup of buttermilk, while it says 3/4 cup in the written instructions. Which one is correct?
WOW this was the first thing I saw when logging on today. I am sooooo trying this. I love pumpkin season! This cake looks simply divine and there is no pumpkin flavor like one roasted at home!
I made this as cupcakes & I have developed a recipe to use nut flours to make structure & make the nut flours rise. I used almond flour, it was wonderful ! Jillg50
I would like to know as well if anyone has tried this in layers. Judging from the ingredients, it looks to me like it would work that way just as well.
I love seasonal cooking and I'm definitely going to try this pumpkin cake! I always have to make my cakes dairy free though and I'm never quite sure how to substitute buttermilk. Has anyone any ideas? I've tried using lemon in almond milk and that seemed to work fine but I'm not sure if that was luck!
I cooked the pumpkin today but too tired to finish the cake. Planning on doing it tomorrow .... in layers. I'll post how it turns out. I must say that the fresh pumpkin flesh is beautiful. Much lighter in color and texture than the canned pumpkin. Hope the pie pumpkins are available in November. Would love to try it in pumpkin pie.
How do you roast the pumpkin? The recipe doesn't say how.
Roasting the pumpkin is easy, like roasting any winter squash. I used butternut squash instead, as most canned pumpkin isn't really pumpkin, it's squash. Anyway, either peel and remove seeds, then cut into chunks, place on sheet pan and roast at 350 until tender, or wash the pumpkin, cut in half if small, quarters if bigger. Remove seeds, place in oven and bake until tender, then let cool and scrape the cooked pumpkin from the peel. It'll be pretty much pureed, but you'll probably want it smoother, so puree and drain per instructions.
I get about the same amount pureed as I do in chunks before roasting, and if you roast halves or quarters, you can still just measure 2 cups of the puree.
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