Pumpkins for Thanksgiving

The smooth texture of desserts made with pure pumpkin is a delight any time of the year, however, with fall in the air, we relate pumpkins to Thanksgiving. Add a dash of nutmeg, cinnamon, allspice and ginger to enhance the flavour of any recipe with pumpkin.

I like to buy a couple of pumpkins in the fall, wash them, cut in half, scoop out the seeds (save to roast separately), and bake them on large baking sheets with the skin facing up, until the flesh is soft. After baking, peel away the pumpkin skin, mash the pulp and cook away extra moisture to thicken the puree. Freeze the pure pumpkin in 1 cup (250 mL) containers. Handy to bake with any time of the year, this flavour is fresh and delicious.


1    cup butter, unsalted and softened                                       250 mL

½   cup granulated sugar                                                                 125 mL

1 ½ cups lightly packed brown sugar                                        375 mL

4    eggs                                                                                                    4

2    tsp vanilla                                                                                          10 mL

2    cups pumpkin puree                                                                   500 mL

3    cups unbleached or white wheat flour                              750 mL

1 ½ tsp baking powder                                                                      7 mL

½    tsp baking soda                                                                            2 mL

¾    tsp salt                                                                                              3 mL

1    Tbsp cinnamon                                                                               15 mL

1    tsp nutmeg                                                                                        5 mL

1    tsp ginger                                                                                           5 mL

½   tsp allspice                                                                                       2 mL

½   cup pecans, coarsely chopped                                              125 mL


¼   cup packed brown sugar                                                           60 mL

¼   cup maple syrup                                                                            60 mL

2    tsp vanilla                                                                                           10 mL

1    Tbsp unsalted butter                                                                    15 mL

Preheat oven to 350°F (180°C).  Lightly grease and flour large Bundt pan.

Sift dry ingredients and set aside.

In a large mixing bowl or Bosch Universal Kitchen Machine® bowl equipped with wire whips and bowl scraper, cream butter until light and fluffy.  Add sugars, eggs and vanilla and beat well.  On speed #1, alternately beat in 1/3 of flour mixture, ½ pumpkin puree, 1/3 of the flour mixture, remaining pumpkin puree and remaining flour mixture.

Add nuts and mix with momentary switch.  Pour batter into prepared pan and smooth gently.

Bake 70 minutes or until cake tester comes out clean.

The cake will appear to have pulled away from the edge of the pan.

Cool in pan on wire rack, 5-10 minutes before carefully inverting onto rack or serving platter.

Glaze:  Cook sugar, syrup and vanilla in small saucepan, on medium heat.   Bring to boil, stirring constantly, cook 1 minute. Remove from heat, add butter and stir to melt.

Using pastry brush, paint glaze over warm cake until glaze has been absorbed.

Cool completely.  Wrap well to store.

Enjoy this easy recipe with delicious pumpkin flavour. Happy Thanksgiving!