Happiness is Pumpkin Everything

So, about those pumpkins. They rock, don’t they? I love how you can make both sweet and savory dishes with them. Both which taste amazing. Best of all? Dogs can eat cooked pumpkin too! It is good for their stomachs if they have an upset stomach. So when your dog is eating grass, try cooking him/her pumpkin, that should fix them right up. Just like chicken noodle soup does for us humans.

For today I had to make something wonderful, wonderful and delicious of course. But before I get to this wonderful dish you know what sort of sucks about South Africa? And the Netherlands for that matter?

They don’t sell canned pumpkin! So we have to make that ourselves!

Luckily it isn’t all that difficult, all you need is cubed pumpkin and water. And an oven and food processor.

Just bake your pumpkin in an oven at 190ᵒC (374ᵒF) for 50 minutes or until the pumpkin can be poked with a fork. Remove from oven and place in food processor. If too dry add a few tablespoons of water until at desired consistency. Allow to cool and utilize as you wish.

Easy as pie!

Speaking of pie, my dish tasted sort of like pumpkin pie. Instead it was a cake though!

Pumpkin Cream Cheese Cake

I got the recipe from here but tweaked it ever so slightly.

Ingredients:

Cake:

  • 1 egg
  • 1 can pumpkin puree
  • ½ cup (100g) brown sugar, packed
  • ¼ cup (55g) granulated sugar
  • ¼ cup (63ml) canola oil
  • ¼ cup (71g) Greek yoghurt
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 1 teaspoon pumpkin spice
  • ½ teaspoon ground cloves
  • 1 cup (128g) all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • Pinch of salt

Cream Cheese Filling:

  • 1 egg
  • 1 cup (225g) cream cheese
  • ¼ cup (55g) granulated sugar
  • 3 Tablespoons all-purpose flour

Instructions:

  1. Preheat oven to 350ᵒF (175ᵒC). Oil one 9×5 inch loaf pan with canola oil and set aside.

  2. In a large bowl add the first ten ingredients for the cake and combine with a whisk.

  3. Add flour, baking soda, baking powder, and salt and fold with a spatula to combine, keep in mind not to over mix. Set aside.

  4. Pour 2/3 of the batter into the loaf pan. Smooth the top with a spatula and lightly press into corners. Set aside.

  5. In a food processor combine all ingredients for the cream cheese filling and blend until smooth.

  6. Pour contents over preset cake batter, smooth out until even.

  7. Now layer the remainder of the cake batter over the cream cheese filling and ensure that the batter is smooth.

  8. Pop into oven and bake for 48 minutes or until cooked through and golden on top.

  9. Allow to cool before removing from loaf pan and enjoy!

Pumpkin Cream Cheese CakeOh, how I love pumpkins.

Life without them would be depressing as ever! Imagine Thanksgiving without pumpkin pie and a nice dollop of whipped cream? Can you? I can’t!

Then again, I’ve got pumpkin on the brain. I have 2kg worth of cubed pumpkin in my fridge.

If you were to operate on me you could almost see orange in my intestines. Weird image there.

Anyway, I hope you make this fabulous cake and enjoy it as much as my family and I did.

It was truly amazing. A must make!

First Slice of the Cake
First Slice of the Cake
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