1 small can of pumpkin (not spiced)
or about 1.5 cups of mashed pumpkin
1 box Devil's Food cake mix
1 can of frosting (I like cream cheese), optional
1/2 - 3/4 cup water
Mix pumpkin and cake mix together. Add water until it's a thick cake batter consistency (not as thick as cookie dough, not as thin as regular cake batter - just spreadable). I usually use at least 1/2 cup, sometimes a whole cup. Just depends on the day. Spread into a cake pan and bake at 350 for about 15 minutes, or until cake is tested done. Let cool and spread on frosting if you want.
These are also really good cupcakes (reduce cooking time) and good cake-y cookies if you omit the water. AND you can't even taste the pumpkin, so it's great for hiding veggies for husbands and kids that don't really like to eat their vegetables! :)
I got this recipe from my friend Leah, and it's a favorite in my house now.
Here are some directions for roasting your own pumpkin:
Get a small-ish pumpkin. Not a carving pumpkin, you want one with LOTS of flesh, maybe 6-8 inches across. It might be labeled as a pie pumpkin. Cut that sucker in half across the middle and scoop out the innards. Save the seeds for roasting, throw the pulp in the compost pile (or right on the garden if you're lazy like me!). Set both halves on a baking sheet cut side down, and pierce the skin with a fork to let off steam. Then put them in a 350 degree oven until they either collapse or you can pierce the skin and flesh easily with a fork, it really depends on the pumpkin size. Some varieties of pumpkin have more water in them, and you'll have to put the cooked pumpkin in a towel and let it drain for a while. Once it's done cooking and draining (if needed), just throw it in the food processor or use a stick blender to puree it up. You could also use a potato masher for a chunkier texture.
There you go. This will make the best pumpkin pie EVER.
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