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canned pumpkin (1/2 can)
cleaned 20 oz can's (soup cans or cans from diced tomatoes work well)
all purpose flour
Preheat oven to 350. Grease bottom and sides of soup can with butter.
Combine Flour, Baking Soda and Baking Powder in a seperate bowl and set aside
Cream Butter, Sugar and Eggs. Add Pumpkin, spices and water - mix well
Combine all ingredients and mix well.
Divide batter evenly among 4 cans - a little over 1/2 full. Put cans on a baking sheet and bake for 50 - 55 minutes. Check the middle with a toothpick, when it comes out clean they are done.
Let cool completely. Run knife around the edge to loosen. Remove from cans and cover with plastic wrap. They can be refridgerated for 3 days or frozen for 2 months.
Last Updated: Sun, Oct 5, 2014