I visited Brasil in 1976 and again 30 years later in 2006. I was an exchange student when I was 17 (I’m an old lady now). I stayed with a fabulous family in the town of Capivari, Sao Paulo. I had a wonderful time each visit, and still have contact with my Brasilian family. My host sister and her husband were here three years ago, and last year their son was here for Christmas.
You are most welcome, Ann. It was SOOOO good. In fact, way too sweet for me, so I’ve stayed away. It is a very moist cake and I’ve “stored” it on the counter using Pyrex and a glass lid. 🙂
I do now more than I did; in fact, this is my own, grown from seed, baked, pureed, and frozen. It holds up very well and does not ooze fluid if you grow the baking pumpkins. So worth it. I have many in our garden now that need attention, but I used some from last year (as with this recipe) so don’t need to add to my freezer yet. Better do so before our weather changes…Do you have a favorite pumpkin recipe?
I have a pumpkin bread recipe that a friend kept secret and wouldn’t give for many years. I traded her for my banana bread recipe that was my first mother-in-laws. So far they have only been shared with immediate family. I have never grown pumpkin or much of anything else. I tried spaghetti squash but got it in too late. I have no idea how to tell a baking pumpkin from any other or what to do with them. I was in my late 30’s before I learned what to do with fresh strawberries and a pint of whipping cream. 😦 The nomadic life didn’t lend itself to those kinds of experiences. Maybe I can learn by next spring. 🙂 I like the idea of pumpkin not coming out of a can. I’m also not much of a cook.
I have to say that growing pumpkin for freezer is very worth the little effort it requires. You can buy pumpkin seed specific for baking. Once they are ready, all I do is wash the outside, cut them in quarters, scoop out the innards, place on a baking sheet and bake at a low temp (I think for a couple hours at 275 or something close to that). Once cooked/soft, let cool and scoop out the sections into the blender and puree. That is then spooned into muffin tins which then goes into the freezer. When they are frozen, they go into freezer bags for later use. That way, I always know the amount of each section (approx 1/2 cup). Very easy, and so worth it. 🙂
I made this Tuesday in anticipation of the day (along with crock pot chicken and dumplings). 😉 Both were very well received. I hope you are able to find a measure of peace (and I know, food isn’t the best way to do that).
finding merle 
Lovrly post and a great recipe 😁
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Thank you so much! 🙂
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“Scrumdidlyumptious” – that’s the only word good enough to describe how this looks! x
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And that’s exactly how it tasted. 🙂
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I can only imagine and am still drooling at the thought! x
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🙂
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Nice and delicious! I follow you in http://rezenhando.wordpress.com and http://temperoefogao.wordpress.com
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Hello Felipe. You are from Brasil? Wonderful place….
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Yes. And you?
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Nao, mas lembro pouquito do meu Portugues. 🙂
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But, where you from!? I m from inside of Sao Paulo, my City call Matao
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I visited Brasil in 1976 and again 30 years later in 2006. I was an exchange student when I was 17 (I’m an old lady now). I stayed with a fabulous family in the town of Capivari, Sao Paulo. I had a wonderful time each visit, and still have contact with my Brasilian family. My host sister and her husband were here three years ago, and last year their son was here for Christmas.
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Nice. What your country?
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I live in the U.S. West coast. Small town. Lovely area out in the country. And you?
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My City called Matao. Inside of Sao Paulo.
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And, you still live in Matao?
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Yes
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Do you know the town Capivari?
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Never go to town, but i rear about. The both town, capivari and Matao are the Best cities of Sao Paulo state
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🙂
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My dream and lime, know and talk People others country
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Wowsa!! That looks yummy.
Here I thought you hadn’t been posting! Well, for a while there, I was out of Internet, so must have missed these.
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Yeah, I squeezed a few in here. How are things going for you? How was the Halloween party? 🙂
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I’ll be making this. I love all things pumpkin.
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Let me know how it turns out. It was far too sweet for me, but I’ll make it again, likely adjust the sweet content. 🙂
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Looks wonderful, and with those ingredients how can you go wrong? Thanks for sharing this recipe!
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You are most welcome, Ann. It was SOOOO good. In fact, way too sweet for me, so I’ve stayed away. It is a very moist cake and I’ve “stored” it on the counter using Pyrex and a glass lid. 🙂
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Love anything with pumpkin.
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I do now more than I did; in fact, this is my own, grown from seed, baked, pureed, and frozen. It holds up very well and does not ooze fluid if you grow the baking pumpkins. So worth it. I have many in our garden now that need attention, but I used some from last year (as with this recipe) so don’t need to add to my freezer yet. Better do so before our weather changes…Do you have a favorite pumpkin recipe?
LikeLiked by 1 person
I have a pumpkin bread recipe that a friend kept secret and wouldn’t give for many years. I traded her for my banana bread recipe that was my first mother-in-laws. So far they have only been shared with immediate family. I have never grown pumpkin or much of anything else. I tried spaghetti squash but got it in too late. I have no idea how to tell a baking pumpkin from any other or what to do with them. I was in my late 30’s before I learned what to do with fresh strawberries and a pint of whipping cream. 😦 The nomadic life didn’t lend itself to those kinds of experiences. Maybe I can learn by next spring. 🙂 I like the idea of pumpkin not coming out of a can. I’m also not much of a cook.
LikeLiked by 1 person
I have to say that growing pumpkin for freezer is very worth the little effort it requires. You can buy pumpkin seed specific for baking. Once they are ready, all I do is wash the outside, cut them in quarters, scoop out the innards, place on a baking sheet and bake at a low temp (I think for a couple hours at 275 or something close to that). Once cooked/soft, let cool and scoop out the sections into the blender and puree. That is then spooned into muffin tins which then goes into the freezer. When they are frozen, they go into freezer bags for later use. That way, I always know the amount of each section (approx 1/2 cup). Very easy, and so worth it. 🙂
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Thanks for sharing that. I’ll go looking for the seeds.
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🙂
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Yum, looks and sounds wickedly delicious ☕️
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Far too much sugar for me, but…now and then that’s OK, right? 😉
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Yeah, the odd indulgence …
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🙂
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Looks like good comfort food to me—we need some!
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I made this Tuesday in anticipation of the day (along with crock pot chicken and dumplings). 😉 Both were very well received. I hope you are able to find a measure of peace (and I know, food isn’t the best way to do that).
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