Diane Prather: It’s pumpkin time | CraigDailyPress.com

Diane Prather: It’s pumpkin time

I love pumpkins. It's fun to grow pumpkins in the garden and to decorate the house and yard with them every fall. And, of course, I enjoy cooking with pumpkin, too.

I remember when our sons, Jody and Jamie, were small. We lived on the eastern slope then where the growing season was long enough for pumpkins to mature. We grew some really big pumpkins in our garden. After we scooped out some heavy Big Max pumpkins, there was enough room for one of the boys in each one of them!

Even though we had our own pumpkins, we looked forward to visiting the pumpkin patches on area farms. We enjoyed walking around through all of the pumpkins on sunny, warm fall days, and the boys got to choose pumpkins to take home with them. Lots of Moffat County gardeners raise pumpkins each year — we have, too — but it usually depends on spring and fall frosts.

One thing is for sure: pumpkin makes for yummy recipes. Just yesterday I had a call from Charlotte Goodwin who lives in Pennsylvania. You may know her brother, Robert (Bob) Meckley, who lives in Craig. He sends the Craig Daily Press to Charlotte so she reads "Over a Cup of Coffee" and was able to find my phone number.

Charlotte said that she had been to Forksville, Pennsylvania where she bought some pumpkin butter. She said that it is delicious. It has the consistency of apple butter and tastes like pumpkin but is not sweet or rich. Charlotte wanted to know if I had a recipe for making pumpkin butter. I do not. Do any of you know of such a recipe? If you do, please call or write to me (information at the end of this column), and I'll pass the recipe along to Charlotte.

Meanwhile, here's a recipe for using pumpkin. I like it because it calls for a yellow cake mix so it's an easy-to-make cake.

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Thanks for the call, Charlotte. If you know of a pumpkin butter recipe or if you have a recipe that you would like to share, call me at 970-824-8809 or write to me at P.O. Box 415, Craig 81626.

Easy Pumpkin Dump Cake

1 large can pumpkin

1 can evaporated milk

1 cup sugar

1 teaspoon vanilla

1 teaspoon allspice

3 eggs

2 teaspoons cinnamon

1 teaspoon ginger

1 teaspoon salt

Topping:

1 yellow cake mix

2 sticks melted margarine

1 cup chopped nuts (optional)

Mix the ingredients together and pour the mixture into a 9-by-13-inch cake pan. Sprinkle the dry cake mix over the top but do not mix it into the batter. Pour the melted margarine over the cake mix topping. Sprinkle chopped nuts over the top. Bake in a preheated oven at 350 degrees for 60 minutes.