Recipe of the Week


Prep Time: 1 Hour
Yields: 12 Servings

We are so lucky that pumpkins are plentiful in the heart of football season. This is a great portable dessert to carry out for your next stadium party. Go team!

1 (15-ounce) can pumpkin
1 cup melted butter
¼ cup coffee, chilled
2 tsps vanilla extract
1½ cups packed light brown sugar
½ cup granulated sugar
1½ tsps baking powder
1 tsp baking soda
½ tsp salt
2½ tsps pumpkin pie spice
1½ tsps ground cinnamon
4 eggs, lightly beaten
2 cups flour
⅔ cup soft caramel bits
whipped topping for garnish

Preheat oven to 350°F. Lightly grease a 9” x 13” baking dish with nonstick cooking spray and set aside. In a large glass mixing bowl, melt butter 2 minutes in microwave. Remove from microwave and add pumpkin, chilled coffee, vanilla and sugars, stirring well to combine. Add baking powder, baking soda, salt and spices, stirring well to incorporate ingredients. Add eggs and mix well. Add flour and mix until just combined. Do not over mix. Fold in caramel bits and pour batter into prepared pan. Bake 30–40 minutes or until center springs back when touched. Remove from oven then cool in pan on wire rack. Garnish with whipped topping and serve.

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