PUMPKIN YELLOW COLOR RECIPES

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PUMPKIN PIE CAKE WITH YELLOW CAKE MIX RECIPE | ALLRECIPES



Pumpkin Pie Cake with Yellow Cake Mix Recipe | Allrecipes image

This is a good winter holiday cake. Great when topped with whipped cream or nondairy whipped topping.

Provided by Rosie De Coito

Categories     Fruits and Vegetables    Vegetables    Squash

Yield 1 - 9x13 inch cake

Number Of Ingredients 11

1 (29 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
3 eggs
1 cup white sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon ground cloves
1 (18.25 ounce) package yellow cake mix
1 cup butter
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a 9 x 13 inch pan with parchment paper.
  • In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger and cloves. Mix until smooth and pour into a 9x13 inch pan.
  • Sprinkle dry cake mix over pumpkin mixture, then sprinkle chopped nuts and pat down gently. Melt butter or margarine and drizzle over cake.
  • Bake at 350 degrees F (175 degrees C) for approximately 45 to 60 minutes. (Be sure to check the cake after 45 minutes because oven temperatures vary.)
  • After cake cools, turn it upside down so the top of the cake will be the crust. Remove the parchment paper. Top with dessert topping (optional) before serving.

Nutrition Facts : Calories 268 calories, CarbohydrateContent 30.5 g, CholesterolContent 48.6 mg, FatContent 15.3 g, FiberContent 1.7 g, ProteinContent 4 g, SaturatedFatContent 6.5 g, SodiumContent 303.2 mg, SugarContent 20.6 g

PUMPKIN AND YELLOW SPLIT PEA SOUP RECIPE - MELISSA RUBEL ...



Pumpkin and Yellow Split Pea Soup Recipe - Melissa Rubel ... image

In her reimagining of holiday pumpkin soup, F&W's Melissa Rubel Jacobson adds pumpkin to dal—the spicy, soupy Indian legume dish. The result is a hearty, healthy soup with a lovely edge of sweetness.Plus: Ultimate Thanksgiving Guide More Warming Soups

Provided by Melissa Rubel Jacobson

Total Time 4 hours 0 minutes

Yield 12

Number Of Ingredients 12

4 tablespoons unsalted butter
1 medium red onion, cut into 1/4-inch dice
4 garlic cloves, minced
1 serrano chile, seeded and minced
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
2 cups yellow split peas, soaked in water for 1 hour and drained
8 1/2 cups water
One 15-ounce can unsweetened pumpkin puree
3/4 pound fresh sugar pumpkin or butternut squash, peeled and cut into 1/4-inch dice
1 1/2 tablespoons fresh lemon juice
Kosher salt and freshly ground pepper

Steps:

  • In a large pot, melt the butter. Add the onion, garlic and chile and cook over moderately high heat until the onion is softened, 4 minutes. Add the cumin and cayenne and cook until fragrant, about 1 minute. Add the split peas and the water, then whisk in the pumpkin puree and bring to a simmer. Cover and cook over moderately low heat, stirring occasionally, until the split peas are tender, about 2 hours.
  • Stir the diced pumpkin into the soup and simmer over moderately low heat until tender, about 30 minutes. Remove from the heat. Stir in the lemon juice, season with salt and pepper and serve.

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