Pumpkin Spice Cake

 

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

 

1 cup mashed cooked fresh pumpkin (I used store bought canned pumpkin)

 

1/2 cup oil (I used 1/4 cup oil and 1/4 cup applesauce)

 

1/2 cup water

 

3 eggs

 

1 Tbsp. pumpkin pie spice

 

 

How to Cook Fresh Pumpkin

Cut a 4- to 5-lb. pumpkin in half with a large knife. Scoop out seeds and stringy fiber. Save seeds for roasting, if desired. Cut pumpkin into 1-1/2-inch cubes. Place pumpkin in large saucepan. Add water to 1-inch depth. Bring to boil; cover. Reduce heat and simmer 25 to 30 min. or until pumpkin is fork-tender. Drain well; cool just until pumpkin is easy to handle. Remove peel. Mash with potato masher for a chunky mixture. For a smoother consistency, process pumpkin in a food processor. Drain mashed pumpkin in sieve for about 20 min. to remove excess liquid. Store in refrigerator up to 5 days. Cooked pumpkin can also be frozen up to 6 months in resealable freezer-weight plastic bags.

Cooking Know-How

Mashed, cooked fresh pumpkin might have a higher moisture content than canned pumpkin purée. For best results, do not substitute canned pumpkin purée in recipes calling for homemade mashed cooked pumpkin.  (I used canned pumkin and it worked just fine)

 

I got this recipe from http://www.kraftrecipes.com/recipes/pumpkin-spice-cake-62402.aspx