Eat, Drink & Be Merry: A Praise to the Pumpkin!

Oct 19, 2021 at 10:42 am by RMGadmin

with Miss Daisy King

Falling leaves, a chill in the air, the first smoke wafting from our neighborhood chimneys - are symbols of a sort of super-season which encompasses all the wonderful holidays to come. Yes, there is frost on the pumpkin; therefore, it’s pumpkin time! Tis’ the season when “pumpkin spice”- that mixture of nutmeg, cloves, ginger, allspice and cinnamon traditionally used to flavor pumpkin pies - now makes appearances in everything from lattes to ice creams and M&Ms.

For four intervening centuries, pumpkins have been one of the most awaited and celebrated fruits of the fall harvest and have become woven into the fabric of the holidays, which follow. These indigenous American staples were co-opted by Irish immigrants to be a part of their Halloween celebration, with their role in all things spooky given public prominence in Washington Irving’s 1848 classic “Legend of Sleepy Hollow. Children of the last half-century also know of Charlie Brown’s search for the Great Pumpkin.

In “Home for the Holidays,"  Perry Como famously sang about knowing “A man who lives in Tennessee,"  who was headed for “Pennsylvania and some homemade pumpkin pie.” With respect to our friends north of the Mason-Dixon Line, pumpkin pie is a Southern tradition as well. The following recipes are delicious enough that your Pennsylvanian friends may very well come to Tennessee for their pumpkin treats. According to current demographic trends, they will likely return with moving vans. We welcome one and all to Franklin and middle Tennessee, where the Great Pumpkin is served. Happy Baking!

Pumpkin Spice Cake

  • 3 cups all-purpose flour
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • 1 tsp. cinnamon
  • ½ tsp. ground ginger
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground allspice
  • 1/4 tsp. ground cardamom
  • 1 15 oz. can pumpkin
  • 1 ½  cups sugar
  • 1 1/4 cup vegetable oil
  • 4 large eggs
  1. Assemble ingredients and utensils.
  2. In large mixer bowl, whisk first 9 ingredients.
  3. Using an electric mixer, beat pumpkin, sugar and oil in another large bowl.
  4. Add eggs one at a time, beating to incorporate.
  5. Add flour mixture, beat on low speed to blend.
  6. Divide batter among 3, 8-inch sprayed and floured pans.
  7. Bake at 350 degree for about 30 minutes or until tester comes out clean.
  8. Cool and frost with your favorite cream cheese frosting. 

Pumpkin Squares with Cream Cheese Frosting

  • 4 eggs
  • 2 cups sugar
  • 1 cup vegetable oil
  • 2 cups all-purpose flour
  • 1/8 tsp. salt
  • 2 tsp. baking soda
  • 2 tsp. ground cinnamon
  • 2 cups pumpkin pie filling
  1. In a large bowl or mixer, mix together the eggs, sugar and oil
  2. In a separate bowl, sift together the flour, salt, baking soda and cinnamon
  3. Add to the egg mixture
  4. Blend in the pumpkin pie filling,
  5. Pour into a greased 12 x 18" pan and bake at 350° for 25 - 30 minutes
  6. Cool and frost with the Cream Cheese Frosting

Farm Pumpkin Bread 

  • 1 cup water
  • 1 cup vegetable oil
  • 1 (21oz.) can of pumpkin pie filling
  • 3 cups sugar
  • 3 eggs
  • 1 cup chopped black walnuts
  • 1½ cups chopped dates or raisins
  • 3½ cups self-rising flour
  • 2 tsp. baking powder
  • 2 tsp. ground cinnamon
  • 1 tsp. nutmeg
  • 1 tsp. ground ginger
  • 1 tsp. salt
  • ½ tsp. ground cloves 
  1. In large bowl of mixer, mix together the water, oil, pumpkin, sugar, nuts and dates
  2. In a separate bowl, combine remaining ingredients
  3. Add to pumpkin mixture
  4. Pour into to large loaf pans and bake in a 325° oven for 11/2 hours
  5. Cool and remove from pan

Buttermilk Pumpkin Pie

  • 1 (15 oz) can pumpkin pie filling
  • 1 cup buttermilk
  • ½ cup maple syrup
  • 1/4 cup sugar
  • 1/3 cup heavy whipping cream
  • 2 large eggs
  • 2 egg yolks
  • 2 tbsp. butter, melted
  • 1 tsp. pumpkin pie spice
  • 9 inch pie crust, baked for 5-7 minutes in a 350°
  1. In a large bowl, whisk together pumpkin and next 8 ingredients
  2. Pour into prepared pie crusts
  3. Bake at 325° for 80 - 90 minutes until pick inserted in center comes out clean If necessary, cover with foil halfway through baking to prevent excess browning
  4. Let cool and if desired, top with additional Whipped cream

Cream Cheese Frosting

  • ½ cup butter, softened
  • 1 1-pound box confectioner’s sugar
  • 1 8oz. package cream cheese, softened
  • 1 tsp. vanilla extract
  • 1 cup chopped walnuts or pecans
  1. In large bowl of mixer combine ingredients and spread over cooled pumpkin cake

Miss Daisy’s Kitchen
1110 Hillsboro Road    Franklin, TN 37064