Pumpkin Walnut Cloud Cake

It is that time of year. The cool, crisp air and turning leaves make me crave cinnamon and pumpkin, hot apple cider, and cranberries. I love November! I enjoy Thanksgiving for so many reasons. I think it is a wonderful American tradition that helps us focus on our blessings. As we travel to be with family and gather to cook a meal to celebrate with loved ones, our hearts are filled as surely as our stomachs with the loving memories that accompany this special time of year.

I have never been a big fan of pumpkin pie. It’s not that I hate it, but it is not my first choice from the dessert table. My husband, on the other hand, loves pumpkin pie. He loves all things pumpkin. For this reason, I am always looking out for new pumpkin recipes that will make my love happy. While flipping through a supermarket advertisement magazine, I saw a pumpkin cake recipe that inspired me. Because the magazine was trying to get shoppers to buy specific products, it called for many ingredients which were highly processed that I would have to buy. So I let the recipe inspire me, and I came up with my own version that will really knock your socks off.

I adore super-moist cakes, and this one takes the cake! Pardon the pun. The flavors of fall really come through in this simple, elegant, and oh so moist cake. When you have this cake, there’s really no need for pumpkin pie. In fact, a pumpkin pie would probably feel quite embarrassed sitting next to this beautiful, delicious cake. I have to give it my most enthusiastic recommendation. This will be the star of your Thanksgiving dessert table!

Pumpkin Walnut Cloud Cake

For the cake:

1 box yellow cake mix

1 can (15 oz.) pumpkin (not pie filling)

4 large eggs

½ cup vegetable oil

¾ cup fresh squeezed orange juice

½ teaspoon cinnamon

¼ teaspoon allspice

¼ teaspoon ginger

1/8 teaspoon ground cloves

For the filling:

8 oz. cream cheese, room temperature

4 Tablespoons honey

½ teaspoon cinnamon

¼ finely chopped walnuts

For the topping:

1  cup whipping cream

2 Tablespoons powdered sugar

2 Tablespoons grated orange zest

Preheat oven to 350⁰ F. Grease two 8” round cake pans with shortening, and line bottoms with parchment paper rounds cut to fit.

Combine all cake ingredients in a large mixing bowl. Mix on low until incorporated. Then mix on high speed for 2 minutes. Pour into prepared pans and bake for 35-40 minutes until an inserted toothpick comes out clean. Cool on rack for 5 minutes, then turn out and cool completely.

While cake is cooling combine cream cheese, honey, and cinnamon in a medium bowl. Mix with fork or mixer until a smooth consistency is formed. Add walnuts and mix until uniformly combined. Chill until ready to use.

When you are ready to assemble the cake, combine the whipping cream and powdered sugar in the bowl of an electric mixer. Mix on high until stiff peaks form. Gently stir in orange zest.

To assemble the cake: place a layer on cake stand. Spread the entire amount of cream cheese filling evenly over the top of the first layer. Place second layer on top of filling. Top with a cloud of the whipped cream topping. Sprinkle on additional orange zest for a pretty bit of flair. Cake must be refrigerated.

I know you will love this moist, delicious cake! Mine was eaten up in 2 days, but I definitely plan to make it for my Thanksgiving Day feast. The presentation and taste will make your family think you worked much harder than you actually did!

Pumpkin Pecan Pie with a Whole Wheat Crust

Hello?? Anybody out there???

Well, I know it’s been a while since my last post. (Hiding my head in shame) As any mom can attest, summer is a busy time for moms. Our summer has been a busy one, and it has flown by. Supplies are ready, backpack packed, school clothes washed and folded, and teacher assignment has been received. The final countdown has begun. (The sky parts and angels sing!)

It’s just that I’ve heard, “Mom, I’m bored!” about 500 times too many. How can kids these days be bored? Granted, we are in south Texas where it’s hotter than heck, but the kid has a ton of technology!! We’ve been beach bums, park players, water balloon fighters, circus goers, slip and sliders, trampoline bouncers, library visitors, museum patrons, and nature adventurers.  Now it’s time to be a third grader. And a mom who gets a little extra quiet time each day. Amen!

Now, my sweet husband rarely makes special requests for the kitchen, but last week he said, “You know? I’d really like a pumpkin pie.” Pumpkin is his favorite! So, I’m off to the kitchen. I’ve recently been experimenting with whole-wheat flour in an attempt to use more whole food ingredients. My pie crust reflects that. If you’re a pre-bought-pie-crust-person, you should just buck up and give this one a try. It is truly worth the effort. The taste is like no other. Really. And you’ll be getting all the good stuff from whole grain!

It makes pie practically a health food!

Ok, so I might be getting a little bit carried away, but whatever works for you.

Here we go!

Whole Wheat Pie Crust

½ cup all purpose flour, sifted

¾ cup whole wheat pastry flour, sifted

1/3 cup cold, unsalted butter, cubed

¼ teaspoon kosher salt

4-6 Tablespoons ice water

Patience, cold ingredients, and a sifter are the keys to success for this pie crust recipe. It is not difficult to make, but it is trickier to roll out than traditional white flour pie crusts.

Sift flour and salt into a medium bowl. Add cold, cubed butter. Using a pastry cutter (or two knives), cut in the butter until it is in pieces about the size of a green pea or smaller. Add 3 tablespoons of water and stir the dough with a wooden spoon. Add more ice water, one tablespoon at a time, until the dough begins to stick together. If it gets too sticky, add a small amount of flour. Whole wheat flour requires less water than all purpose flour, so err on the side of less water at first.

When the ingredients are well combined, turn the dough out onto a piece of plastic wrap. Wrap it and gently press into a 1” thick cake. Refrigerate for 30 minutes.

Preheat oven to 375⁰. After it has thoroughly chilled, gently roll the crust out into a circle 2” larger than the diameter of your pie dish. The edges will split due to the delicate nature of this crust. Don’t despair. Just mash the seams back together and keep rolling. It’s very forgiving.

Prepare your pie dish by spraying it with non-stick cooking spray. I use the Canola oil kind. Arrange the crust and crimp the edges.

Lay a large piece of aluminum foil over the crust and shape it to fit the dish. Add pie weights, if you have some, or just raid your child’s bag of glass marbles! Bake for 20 minutes.

Carefully remove the foil and weights to a heat-proof container to cool.

Return crust to oven and bake for 10 more minutes.

As a side note, this crust is excellent for chicken pot pie, too. The only change I make is to use regular whole-wheat flour as opposed to whole-wheat pastry flour. The pastry flour is more finely ground and makes a more delicate crust. A hearty, nutty crust is great with chicken pot pie or other savory dishes.

The Pumpkin Layer

I have tried others’ recipes in the past and always have gotten a soggy pumpkin layer. Unlike plain pumpkin pie, the pecan pie layer will reduce the evaporation of liquid from the pumpkin layer, so it needs less liquid to start with. If you find your canned pumpkin to have too much liquid, place it in cheese cloth and allow it to hang over a bowl for about an hour. This should help.

1 egg, beaten

1 cup canned solid pack pumpkin

½ cup sugar

1 teaspoon ground cinnamon

1/8 teaspoon ground cloves

Reduce oven temperature to 350⁰. Combine pumpkin layer ingredients in a medium bowl until smooth. Pour into pie crust. Smooth the top.

 

The Pecan Layer

2 eggs, beaten

2/3 cup light corn syrup

½ cup packed brown sugar

2 Tablespoons butter, melted

1 teaspoon vanilla

1 ½ cup coarsely chopped pecans

Tip: when measuring sticky liquids such as corn syrup, spray your measuring cup with non-stick cooking spray. The sticky liquid will pour right out, and you won’t be left guessing if you got enough of the ingredient out of the measuring cup!

Combine all pecan layer ingredients except the pecans. Stir well. The butter will incorporate better if it is hot. When smooth, add pecans and stir to combine.

To produce two separate layers, you must pour the pecan layer onto the pumpkin layer very carefully. I suggest you get a large spoon, hold it up-side-down over the pie and slowly drizzle the pecan filling onto the back of the spoon.

The spoon will divert the stream and cause it to settle gently on top of the pumpkin layer without penetrating it.

Didn't my 8 year old photographer do a good job?

Bake your lovely pie for 50-60 minutes until it is set.

Now for the HARDEST PART….

Wait for the pie to cool! Place it on a cooling rack in a cool place. The pie layers will set as the pie cools. If you try to cut it prematurely, it will not be as firm as it should be. This pie is best when served at room temperature.

Since we’re obviously not concerned with calories, top it with a dollop of whipped cream or ice cream!