Fall is great to find some amazing pie pumpkins!
Or simply use some Libbys!
This recipe came from a wonderful publication:
Cooks Country!
1 1/4 C Brown Sugar
1/2 C Butter, melted and cooled
3 large Eggs
1 1/2 C Flour
2 t Pumpkin pie spice
1 t Baking powder
1 t Baking soda
1 t Salt
15 oz Pumpkin puree, Not pie filling!
1 1/2 C Heavy cream, chilled
1/4 C Maple syrup
1/4 C Pecans Toasted and chopped
For the cakes, heat oven to 350 degrees. Bake on middle oven rack. Grease and line 4, 8 inch rounds, with parchment, then flour pans. Whisk flour, pumpkin pie spice, baking powder, soda and salt together in a bowl. In another bowl, use a mixer to beat sugar, butter and eggs on medium high until pale and fluffy. Turn mixer to low and beat in pumpkin until mixed. Slowly add flour mixture and mix for 30 seconds. Spread 1/4 batter on bottom on each of the pans, bake about 12-14 minutes, or until toothpick inserted in the middle of the cake, comes out clean. Invert on cooling rack and remove paper.
Whip cream and maple syrup, until peaks form. On a cake stand or plate, place one layer, spread 1/4 of the whipped cream mixture and 1/4 chopped pecans, (you can also use candied pecans, or spiced red chili candied pecans). Repeat layers. Finishing with pecans! Beautiful! Enjoy! Happy Cooking! Happy Fall! You can also bake 2 full pans of batter and slice in half, or if you only have 2 cake pans, just bake 2 at one time!
