Updated: Aug 2, 2020
Ok …here we go again. I had some left over pumpkins left over from Halloween decorations…so…I said “Lets make suttum wit’m” (though the not so kitchen friendly can use canned pumpkin just use the plain pumpkin not the pre-spiced kind, two cans or 1 1/2 to 1 3/4 cups worth)…so, take one medium to small (or what ever darn size ya want) and clean all the crap out of it.
Spray up a sheet of foil or parchment (I like foil here, parchment later) and place them cut face down and bake’m in the smoker or oven (you know where mine was) at 350 for 45 to 60 minutes until they look all screwed up and soft, you’ll know when ya see’m and touch’m
once they are all screwy and fork tender take’m out and let them cool then scrape all the meat out of’m
Getcha some cheese cloth (unless your using canned stuff) and ball it up in it
Squeeze’m til ya get most of the juice out, they have some just use your own judgement
Once ya squeezed it all get one cup full and set aside for the cake batter and the other 1/2 to 3/4 cup left is for the cream cheese.
Take a cup of pecans (or what ever damn nuts you want…and no, not those nuts either) and bake’m at 350 degrees for 8 to 10 minutes until they brown a bit and ya can smell’m
Now, take the mixer and throw in one 8oz brick of REAL cream cheese, not the pussy low fat crap, 3/4 teaspoon of pumpkin spice (ground cloves, ground ginger, cinnamon) and that 3/4 cup of pumpkin that was left in the bowl
add a 1/4 cup brown sugar
mix well and hard…should be a bit “fluffy”…