I lived in the States for over 22 years and immediately took a liking to Pumpkin Pie. I don't remember how many I baked over the years, but I do know that there was usually a can of Libby's pumpkin in the cupboard, and the corresponding can of Carnation evaporated milk.
Some years ago on a regular visit to Target store (closest UK equivalent is probably a Tesco Superstore), I came across some disposable plastic bakeware - meant for sharing baked food (and not caring about if you forgot to bring it home or it disappeared). In it was a mini cookbook which included a recipe for what I have always called "Pumpkin Cake". I've not made many pumpkin pies since then, as most people much prefer this instead. It's probably the fastest cake to make too, once you've assembled the ingredients. So here I'm sharing with you one of my favourites. If you take it to share at work, expect it to disappear quickly!
Pumpkin Cake - Serves 12.
Ingredients:
3 large eggs.
1 can (425g / 15oz) of Libby's Pumpkin (try Tesco Superstores or online).
1 larger can (410g) Carnation evaporated milk (don't use condensed milk!).
250ml - Sugar (when poured into a glass measure, 250ml = 1US Cup)
4 tsp - Pumpkin Pie Mix (available at Steenbergs online in the UK).
1 1/2 packages (600g) of store brand Vanilla Sponge Cake Mix.
1 package Pecan Nuts (broken or whole - approximately 250g).
1/2 a block of butter.
3 large eggs.
1 can (425g / 15oz) of Libby's Pumpkin (try Tesco Superstores or online).
1 larger can (410g) Carnation evaporated milk (don't use condensed milk!).
250ml - Sugar (when poured into a glass measure, 250ml = 1US Cup)
4 tsp - Pumpkin Pie Mix (available at Steenbergs online in the UK).
1 1/2 packages (600g) of store brand Vanilla Sponge Cake Mix.
1 package Pecan Nuts (broken or whole - approximately 250g).
1/2 a block of butter.
1. Set the oven to 180˚C.
2. Grease a large deep rectangular cake tin or pyrex glass pan (approx: 33x23x5cm).
3. In large bowl, whisk eggs then add pumpkin, milk, sugar and pumpkin pie spice mix. Stir until smooth, pour into pan.
4. Sprinkle the dry cake mix on top of the pumpkin mixture, then roughly cover with the pecans. Melt the butter (I use the same glass measure used earlier and microwave it), and pour over the pecans so it touches the cake mix.
5. Bake for 50 to 55 minutes (fan oven: subtract 5 min), check with a fork in the middle that comes out clean.
6. Allow to cool before serving (goes well with vanilla ice cream :)
2. Grease a large deep rectangular cake tin or pyrex glass pan (approx: 33x23x5cm).
3. In large bowl, whisk eggs then add pumpkin, milk, sugar and pumpkin pie spice mix. Stir until smooth, pour into pan.
4. Sprinkle the dry cake mix on top of the pumpkin mixture, then roughly cover with the pecans. Melt the butter (I use the same glass measure used earlier and microwave it), and pour over the pecans so it touches the cake mix.
5. Bake for 50 to 55 minutes (fan oven: subtract 5 min), check with a fork in the middle that comes out clean.
6. Allow to cool before serving (goes well with vanilla ice cream :)
Once you're done, it should look like this:
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