Oh Sweet Jesus! Yes, today the Pumpkin tunnel cake w/lemon-ginger creme cheeze filling, carmel sauce, and toasted pecans was attempted in the kitchen. I don't have a liking to eggs, therefore I bake vegan. And love finding recipes that are freaking awesome. I saw this recipe on a blog I follow,
Notes from the Vegan Feast Kitchen, and had to try it out. This baked good was so scrumptious I wanted to share. Just in case someone is looking for something to make for the holidays.
The recipe calls for a cup of canned pumpkin. But when it is pumpkin season, and they are sold readily at the Farmer's Market, ya have to use fresh local pumpkin. But if in a hurry, sling in some canned. And if you are watching your sugar intake, cut down on the amount of sugar used, to taste.
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| The start of the goodness |
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| All scraped out |
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| Soon to be split: goo and seeds |
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| Seeds to be roasted |
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| All done up |
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| A slice of heaven |
The taste of this wonderful goodness, straight heavenly. The pumpkin and the pecans were from local crops, and tasted as much. Mmmm...
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