I’m not a fanatic for pumpkin spice. Don’t come for me with pitchforks and torches! I like pumpkin, although I cannot fathom why anyone would make pumpkin soup with sweet spices….I definitely prefer savoury soup. It isn’t that I don’t like pumpkin spice particularly, I love the components of it – I don’t actively hate it, I just don’t understand the hype.
The mancub’s girlfriend love, love, loves pumpkin spice latte and she has converted the mancub into a fan, as well. He came home with a pumpkin spice….I’m not sure what it’s called…cold drink from Starbucks so I tried a glug and I can’t do it. I wanted to like it, if only to understand the yearly frenzy and hop onto the autumn experience bandwagon. But I now know, with absolute certainty, that I do NOT want to drink it.
I adore fall – the cool nights, the warm days, the crunchy leaves (even though I know the white stuff will fall soon enough), the not sweating like an athlete after a race just from towelling off after a shower. I like the colours, although Alberta doesn’t really have the reds that Western and Eastern Canada have – it’s more orange and yellow. I’m not a plaid wearing girl, but only because it never occurs to me to buy any. I love having the fireplace on – even though it’s electric. I really like crawling into bed under a big quilt/comforter and sleeping with the window open….not so fond of waking up to a chilly room but that’s the price I pay for the window being open.
While prowling the internet or Pinterest or somewhere similar, I found this recipe and thought I’d give it a go, you know, in an effort to assimilate. (Spoiler alert – I actually really like these)
- 1-3/4 cups flour
- 1/3 cup sugar
- 1/3 cup packed brown sugar
- 1 cup cold butter, cubed
- 1 cup chopped walnuts (I just bought walnut pieces)
- 2 large eggs
- 1 can pumpkin
- 1 can (14 oz) sweetened condensed milk
- 1 tsp cinnamon
- ½ tsp salt
- ½ tsp allspice
Preheat the oven to 350F.
Mix the flour, sugar, and brown sugar together. Cut in the butter until crumbly. Stir in the walnuts.
Press the mixture into the bottom and halfway up the sides of a 9×13 pan. Note: I used a ceramic baking dish and it added 20 minutes onto my baking time. Use a metal one or know you’re going to need longer to bake it.
In a large bowl, mix everything else until smooth. I sort of jumbled things up a little bit here.
I used pumpkin pie canned pumpkin, so the spices were already in it. I also did not have 14 oz cans of sweetened condensed milk, so I used slightly less….I think less than 2 ounces difference. Canada doesn’t list Imperial measurements on things produced in Canada and I didn’t do the conversion in the store as I should have. 🙂
Once you’ve got everything mixed up, pour into the pan over the crust. Pop into the oven and bake at least 50 minutes. I ended up having to bake mine 70 minutes because the dish was thicker. The first time I touched the dish in the oven, the entire top of it resembled an orange water bed….ripples for days.
The second time I checked, it just had a jelly centre.
Third time, it was a little bit jiggly, but I was good with that and the toothpick came out clean, so I called it done at that point.
As much as I hate to admit it, I actually really do like these….although a little nutmeg added in wouldn’t hurt my feelings.