I recently roasted one of our front yard pumpkins and was left with two quart sized jars and 6 (!) little jars worth of puree! So much bang for my buck (literally, pretty sure that one pumpkin start was a $1)! I’ve been making an excessive amount of pumpkin spice syrup for my coffee, pumpkin smoothies, and anything else I can think of with my sweet puree.
One of my favorite things about this season is the swapping and giving that starts going on with all the canned and gleaned goods from friends. I have pumpkin to give away freely, and am receiving canned goodies (Uh, Apple Ginger Butter? Pumpkin Ale Preserves? Bring it on amazing friends!) and a couple days back a friend dropped off some fresh pressed cider in exchange for some baby sitting. I knew that the cider and pumpkin needed to meet, and thus these pie cakes we’re born.
1 3/4 cup flour
2 t baking soda
1t pumpkin spice
1 cup pumpkin puree
2/3 cup milk (I used almond)
1 cup cider (I used fresh pressed apple juice)
2 eggs, 6T melted EVCO
dash of vanilla
Mix dry together well, and whisk together wet. Combine wet and dry, let it sit for about five minutes, cook in cast iron and enjoy immediately for pie type consistency and wait it out in the oven a bit (on warm or lowest setting directly on the rack) for a more crisp outside.