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‘Tis the season for big beautiful orange pumpkins to decorate for Halloween or to make delicious pies and desserts from.
For Halloween pumpkins look for a sturdy stem, well-rounded shape and one that will stand properly. For cooking, small pie pumpkins are best. Look for a firm, smooth orange skin with a heavy feel for its size. Small to medium sizes are best for kitchen use because of their finer texture and flavour.
You can keep an unblemished whole pumpkin in a cool, dry place for several months. Once fresh pumpkin is cut up, it should be wrapped in plastic, refrigerated and used within five days. It can also be cooked and frozen for up to six months.
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2 cups all-purpose flour
1 Tbsp. pumpkin pie spice
2-1/2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
¾ cup chopped fresh cranberries
½ cup chopped walnuts
1 egg
2/3 cup packed brown sugar
½ cup orange juice
½ cup milk
¼ cup vegetable oil
1 Tbsp. grated orange rind
¾ cup cooked pumpkin puree
Topping
¾ cup granulated sugar
2 Tbsp. all-purpose flour
½ tsp. pumpkin pie spice
1 Tbsp. butter, softened
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Topping: In bowl, combine sugar, flour, pumpkin pie spice and butter; set aside.
In large bowl stir together flour, pumpkin pie spice, baking powder, baking soda and salt; stir in cranberries and walnuts.
In separate bowl, beat egg; mix in brown sugar, orange juice, milk, oil and orange rind. Blend in pumpkin puree. Pour over flour mixture and stir just until moistened. Spoon into greased 8-inch square pan. Sprinkle with topping. Bake in 375ºF oven for 35 to 40 minutes or until cake tester inserted in center comes out clean.
Run knife around edges to loosen, turn out onto wire rack and let cool. Cut into squares. (Alternatively, spoon batter into 12 large greased muffin cups, filling to top. Sprinkle with topping. Bake 30 to 35 minutes of until firm to the touch.) Serve warm or at room temperature.
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