I always have some canned pumpkin
puree on hand, partially because I have an irrational fear of not being able to
get hold of any around Thanksgiving. Visions of empty supermarket shelves
plague me. Well, this year my fears have been justified: the press has
announced the Great Pumpkin Shortage of 2015, with pumpkin crops
down by about
half and making the supply of canned pumpkin for Thanksgiving tight. So, make
sure you buy a few cans next time you’re at the store – Thanksgiving is just
not the same without pumpkin pie, after all. And there are other great uses for
it, as in this moist pumpkin cake. It’s a casual sort of cake, great for lunch,
brunch,
snacking or bringing to a friend’s house. I top it with a creamy White
Chocolate Cream Cheese Frosting, and a sprinkling of candied walnuts. Serve the
cake right from the pan, at room temperature.
