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Pumpkin Season is Upon Us

Pumpkin Season is Upon UsIt used to be that we’d buy a pumpkin for Halloween and have pumpkin pie for Thanksgiving. That would be the extent of our annual pumpkin tasting.

From the beginning of October until the end of November, it’s likely you’ll see pumpkin or pumpkin spice as an ingredient in almost everything, from cereal to pasta sauces and even beer. As you shop through the aisles, it’s incredible to see some of the pumpkin-inspired ideas purveyors have created.

FRESH is happy to jump on the pumpkin wagon because it kicks off our favorite season of eating with Thanksgiving and Christmas right around the corner. There will be a large selection of pumpkins on the patio next to produce. FRESH has big ones, little ones, heirloom pumpkins, Cinderella pumpkins and a vast assortment of pumpkin centerpieces and floral arrangements crafted in our own floral department.
While shopping, you have to get a pumpkin spice latte, or try the pumpkin gelato.

In the bakery, pumpkin rolls, pumpkin loaf, pumpkin cheesecake and crème brûlée will be offered as delicious seasonal treats. Don’t forget the traditional pumpkin pie.

Also, check the calendar for information about the kids’ Halloween Costume Contest on October 28, along with other pumpkin-related events and specials.

Brown Sugar-Pumpkin Pound Cake with Pecan Glaze

Ingredients:

CAKE:
1 cup (2 sticks) unsalted butter, room temperature (plus more for greasing pan)
3 cups all purpose flour (plus more for dusting pan)
2 tsp baking powder
2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cups granulated sugar
1/2 cup light brown sugar, packed
1 tsp vanilla extract
3 Tbs bourbon (optional)
2 1/2 cups pumpkin puree
4 eggs, room temperature

PECAN GLAZE:
1/2 cup brown sugar
1 tsp vanilla
4 Tbs (1/2 stick) butter
1/4 cup milk
3/4 cup toasted pecans

Preheat oven to 350° F. Grease Bundt pan with butter; sprinkle with flour. In medium bowl, sift together flour, baking powder, cinnamon, nutmeg, baking soda and salt.

In bowl of stand mixer fitted with paddle attachment, cream the butter, both sugars, vanilla and bourbon together at medium speed until fluffy. Blend in pumpkin. Add the eggs, one at a time. Set mixer speed to low; add flour mixture in 3 batches. Combine until just blended. Using a spatula or wooden spoon, add batter to prepared pan.

Bake for 50 to 60 minutes, or until toothpick inserted in center of cake comes out fairly clean. Transfer pan to wire rack to cool for about 15 minutes. Invert cake onto rack; remove it from the pan.

Place all glaze ingredients in saucepan over low heat; stir until melted. Bring to a simmer; remove from heat. After cake has completely cooled, spoon glaze over the top of the cake.