Pumpkin Cake and a Pumpkin Poem

1 c. flour
1/2 c. oatmeal
1/2 c. brown sugar
1/2 c. butter

Mix together till crumbly and press into bottom of 13 X 9 1/2 pan. Bake at 350 degrees for 15 minutes.

2 c. pumpkin
1 c. canned milk
2 eggs
3/4 c. sugar
1/2 t. salt
1 t. cinnamon
1/2 t. ginger
1/4 t. cloves

Mix together and pour over crust and bake for 20 minutes at 350 degrees.


1/2 c. chopped nuts
1/2 c. brown sugar
2 T. butter

Mix together and sprinkle on filling. Bake 15 to 20 minutes more at 350 degrees.

This was a recipe of Grandma Lee's.


Below is a silly poem. It was in a schoolbook of Jeff's. Enjoy.


The Biggest Pumpkin That Ever Lived

by Crystal Bowman


I went down to the pumpkin patch to see what I could find,
and there I saw some pumpkins, growing on their vines.
But then I saw a pumpkin that was different from the rest.
So big and round and shiny, I knew it was the best.
I paid a dollar-fifty and took my pumpkin home.
But then in just a little while, it seemed like it had grown.
I took it off the table and then it grew some more!
Before the day was over it was bigger than the door!
But I can tell you something neat as weeks and months went by--
We always had a great supply of homemade pumpkin pie!

My Favorite Pumpkin Pie

This recipe has become my favorite Pumpkin Pie recipe. I got it from one of my favorite chefs - Sara Moulton. We made this at my house for Thanksgiving this year. It's a little different than other recipes I've used in the past and it seems to be a little more reliable. I also love its very creamy texture.

One pre-baked pie crust

1 1/2 cups canned pumpkin
1/2 cup brown sugar
2/3 cup heavy cream
7 tablespoons sweetened condensed milk
6 1/2 tablespoons evaporated milk
1/4 teaspoon vanilla extract
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
Pinch ground clove
Pinch salt
2 eggs
1 egg yolk

Preheat the oven to 325 degrees F.

In a medium saucepan, mix together the pumpkin and sugar. Cook over medium heat, stirring frequently, until reduced and thick, about 15 to 20 minutes. Remove from the heat and whisk in the cream, milks, vanilla, ginger, cinnamon, nutmeg, clove, salt, eggs, and yolk. Pour the filling into the pie shell and bake until set, about 45 to 55 minutes. Cool and serve.