“Each year, the Great Pumpkin rises out of the pumpkin patch that he thinks is the most sincere. He’s gotta pick this one. He’s got to. I don’t see how a pumpkin patch can be more sincere than this one. You can look around and there’s not a sign of hypocrisy. Nothing but sincerity as far as the eye can see.”
3 cups sugar
1 cup vegetable oil
3 large eggs
1 16-ounce can pumpkin
3 cups flour
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup chopped walnuts (optional)
Preheat oven to 350°. Grease and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Set aside. In a separate bowl, mix flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder. Stir into pumpkin mixture. Add walnuts.
Divide batter equally between two loaf pans. Bake one hour and ten minutes, or until tester inserted into center comes out clean. Using sharp knife, cut around edge of loaves. Turn loaves out onto cooling racks and cool completely.
Recipe Courtesy of Betty’s Journal
Photo by Marge McCoy
“Why not imagine a talk with a pumpkin? Why not imagine going off for a drive with a friendly pumpkin, a companion who would not, after all, answer back; who would agree with everything you said, and would at the end of the day appear on your plate as a final gesture of friendship?”
― Alexander McCall Smith, The Woman Who Walked in Sunshine
Couldn’t let Pumpkin Week go by without shining a spotlight on this American favorite!
Mom’s Pumpkin Pie
1 cup pumpkin
1/2 tsp. salt
1 tsp. cinnamon
3/4 cup sugar
1 Tbsp flour
1/4 tsp nutmeg
1 cup evaporated milk
Combine pumpkin, sugar, salt, flour, cinnamon and nutmeg. Add eggs and milk. Blend. Pour into unbaked pie shell. Bake in very hot oven of 450 degrees for 10 minutes, then bake at 325 degrees for about 45 minutes or until mixture doesn’t adhere to inserted knife.
*Store leftovers covered in refrigerator for later!
Recipe by Grace Ellen McCoy, Courtesy of Four Mile Favorites
Photo by Marge McCoy
Last month we set aside a week to honor all things apple. We felt we would be remiss if we did not take pause, this month, to celebrate pumpkins!
Pumpkins call to mind wonderful memories of Thanksgiving breads and pies. They scent our homes via pumpkin candles and potpourri. Funny-faced pumpkins add cheer to our porches and doorways.The list of their contributions goes on and on.
October is a month of wonders, and one of the most wonderful things about it is the pumpkin, so sit back, grab a pumpkin spice latte, and enjoy!
Photo by Diane Domigan