1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup mashed cooked fresh pumpkin
1/2 cup oil
1/2 cup water
1 Tbsp. pumpkin pie spice
Cream Cheese Frosting
8 oz cream cheese
1/2 c butter
4 – 5 cups confectioner’s sugar
1 tsp vanilla
1/2 cup chopped toasted Pecans
HEAT oven to 350°F.
BEAT first 7 ingredients with mixer until well blended. Put into cupcake lined pan 2/3 full (That is the secret!)
BAKE 20 to 25 min. or until toothpick inserted in center comes out clean. Cool completely.
SPREAD with Cream Cheese Frosting; sprinkle with nuts. Keep refrigerated.
HOW TO COOK FRESH PUMPKIN
Cut a 4- to 5-lb. pumpkin in half with a large knife. Scoop out seeds and stringy fiber. Place each half into a roasting bag and bake until the fleshy part of the pumpkin is soft, mine took 45 – 60 minutes at 350 degrees. Cool just until pumpkin is easy to handle. Remove peel. Mash with potato masher for a chunky mixture. For a smoother consistency, process pumpkin in a food processor. This recipe required a very smooth pumpkin mix, so use your blender until it is completely smooth. Store in refrigerator up to 5 days. Cooked pumpkin can also be frozen up to 6 months in resealable freezer-weight plastic bags.
Mashed, cooked fresh pumpkin might have a higher moisture content than canned pumpkin purée. For best results, do not substitute canned pumpkin purée in recipes calling for homemade mashed cooked pumpkin.
- La Dolce Vita with LeAnn
- I would say that I am curious, vivacious, gregarious, sometimes funny, intelligent, easy going, very passionate about the things I love, caring, thoughtful, and kind. Maybe that is a little over the top, but I think you can count on me to be very honest. LOL