I have seriously seriously been on the HUNT for canned pumpkin puree since last year. Apparently, there was a major pumpkin shortage because of the heavy rains and it totally ruined pumpkin crops. GASP!!!! Last year was rough on me, without my favorite pumpkin goodies. Sure, I could have easily pureed a pumpkin myself, but who wants to do that when there is pumpkin in a can? Sheesh.
So, for the last year or so, I have been on a weekly search for pumpkin.... I ALWAYS check the stores when I am out just in case. For some reason, I am always depressed when I see the sad, dusty, empty shelves where the beautiful canned pumpkin should reside. I always walk away with a sad face and slumped over shoulders.
However, my life has changed! I went on my weekly grocery trip with Ainsley today and I literally felt my heart flutter and jump when I saw a small collection of PUMPKIN IN A CAN on a lower shelf. I threw my dignity out the window as I crouched down, gathered up as many cans as I could manage, and plopped them in my cart. I was going to stop at 5 cans, but I couldn't help myself. 15 cans later, I walked away ashamed, but with a huge grin on my face.
There might be a pumpkin shortage, but not in MY house this year!
Here they are, proudly stacked on top of my counter. Did I need 15 cans of pumpkin? No. Did I want 15 cans of pumpkin? Um, yes.
I immediately came home to bake these yummies:
We have already eaten half the batch and boy, it feels good!
Here is the recipe (if you can't find canned pumpkin, don't come crying to me about it. I don't know who bought the last remaining cans of goodness. It wasn't me, I swear!)
(I don't recall who or where I got this recipe from....it was years ago)
1 cup sugar
1 1/2 cups flour
1 1/2 teaspsoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
3/4 cup vegetable oil
1 (15 ounce) can of pumpkin (OR 2 cups of fresh pureed pumpkin)
2 large eggs, lightly beaten
*Heat oven to 325. Grease a 9x13 inch baking pan.
*Combine the first 6 ingredients. Then, add oil, pumpkin, and egss. Whisk until the batter is evenly blended. Pour the batter into pan. Smooth the top.
*Bake for about 30 minutes. Let cool. Cut into squares.
(or do like I do.... take it right out of the oven and tear it apart like an animal. These never get a chance to cool in our house)
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