How To Make Pumpkin Spoonbread

After the holidays, many a home cook has leftover canned goods or feels tempted to stock up on canned goods as the supermarkets try to sell their Thanksgiving overstocks.  Here is a recipe that makes use of leftover cans of pumpkin pie filling and a cake mix found on sale this week in Thanksgiving clearance at the store.

Recipe for Pumpkin Spoonbread

Mix 1 can pumpkin pie filling with a cake mix -- such as Betty Crocker Butter Pecan, although Carrot Cake and Spice Cake also work -- to make Pumpkin Spoonbread.  The end product comes out like Spooned Cornbread, except with a pumpkin flavor.  The recipe can be adapted to any size can of pumpkin pie filling.  The more pumpkin you have, the greater the pumpkin flavor will come through.  You can add spices or nuts to make your spoonbread extra special.

You will want to adjust the amount of oil and water to get a proper texture for spoonbread.  The pie filling adds liquid to the cake mix, so you will not need as much water as called for by the cake mix.  It's hard for me to tell you an exact conversion of oils because I used olive oil rather than vegetable oil. Don't douse it in oil and you will be fine.  As for the eggs, you might try adding an extra egg to the mix for a more cakelike texture, or keep the number of eggs the same for a highly spoonable texture.

Ingredient of the Day:  Pumpkin Pie Filling

The author is not paid for making a recipe with the ingredients nor is she provided with free samples of products used in the recipe.