Crust: Traditional or Graham Cracker?
Someone will win something…though I’m not sure what yet…
And speaking of running, I did my first workout in a long long while last night! Just a simple 1200, 800, 3x400 on the track with the few teammates not going away for Thanksgiving. Woohoo! If I can run a 5k, I can probably handle a workout, right? It went well – I ran consistently and didn’t over-do it, thought my hamstring is a wee bit sore today (I’m sitting on an ice pack right now). So maybe I’m making a comeback…again…
2 cups flour
2 tsp. baking powder
2 tsp. cinnamon or pumpkin pie spice
1 tsp. baking soda
1 tsp. salt
2 cups cooked pumpkin
1 1/2 cups sugar (this is where I made the change to 3/4 c. brown and 3/4 cup white sugar)
1 cup oil or 1 cup butter (to lighten it up, use 1/2 oil and 1/2 applesauce)
2 cups semi sweet chocolate chips, nuts, or dried cranberries or raisins
1. Combine the 1st 6 ingredients. Set aside.
2. Mix together eggs, pumpkin, sugar, and oil. Beat well. Add in the dry ingredients.
3. Stir in chocolate chips.
4. Spread in an ungreased 15 x 10 pan. Bake in a 350* oven for aobut 35-40 minutes.
2 sticks of unsalted butter at room temp
1/2 c. pumpkin puree
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. salt
1 tsp. vanilla extract
2 lbs. confectioner’s sugar (more or less)
Cream butter, pumpkin and spices. Slowly add sugar until the buttercream is no longer seperated by the pumpkin. Use or keep chilled for up to 2 weeks.
Hope you have a wonderful Thanksgiving! And don't forget to leave your crust comment below!