I have been a hard core pumpkin pie traditionalist for many years when it came to Thanksgiving. I mean in my head you had to have pumpkin pie, right? For some reason I felt Thanksgiving without pumpkin pie was unimaginable.
This year, for whatever reason, that pumpkin pie obsession turned loose of my little brain. When it did it seemed like a million ideas came flooding in. I think I went on and on for about a week, talking everyone’s ears off, about what desserts I would make for Thanksgiving. For the most part they all looked at me like I had lost my mind. It is a look I am quite used to receiving so no big deal.
Once my mind came back from it’s little trip I decided I still wanted to do something pumpkin, just not a pie. Hmmmm what to make? A pumpkin roll? Cupcakes? How about whoopie pies? But then I remembered my mother’s cake she used to make when I was young. She used a spiced cake mix from the box and added canned pumpkin to it, then topped it with a spiced whipped cream frosting. Yummmmm right? SO I began digging through my piles of cookbooks, notes, and magazines. (*Mental note* I REALLY need to organize my stuff!!) I came back from my digging empty handed. I have no idea what happened to her recipe. So I figured I would look online and see if I could find something close. I could NOT believe how many recipes I found for pumpkin cake in varies forms and sizes.
I finally found a recipe I liked on Just Putzing Around The Kitchen and with a slight bit of change decided I had my cake. I will tell you that I had to be supervised when I made the frosting because I could have eaten it straight out of the bowl!
The family loved the cake and no pumpkin pie withdrawal was observed!