American Winery Blog

Pumpkin Pie Cake

I’m sure this recipe has been shared all over the US - but I have to say it’s one of the easiest and best “pumpkin pie” recipes out there.  I am not one for “cheating” but if you hate making pie crust, try this instead.  It makes the equivalent of 2 pumpkin pies and is delicious.

1 32 oz can Pumpkin (pie mixture)
2 12 oz cans evaporated milk
2 1/2 tsp cinnamon
1/2 tsp allspice
4 eggs slightly beaten
1 1/2 cup sugar
1 tsp ginger
1/2 tsp salt
1 box yellow cake mix
3/4 cup chopped pecans
1/2 cup melted butter

1. In a large bowl blend together all but the last three ingredients.
2. Preheat the oven to 350 degrees.
3. Butter/grease a 9×13 in baking pan and pour in the pumpkin mixture.
4. Sprinkle dry cake mix over the pumpkin mixture until covered. Drizzle on the melted butter, and cover with chopped nuts.
5. Bake for one hour. Cool. Best served with real whipped cream!

The final product

My mom has made this recipe every Thanksgiving for as long as I can remember. It’s one of those things I look forward to about Thanksgiving. Pair with Destino’s Rosé of Syrah for a great match.

It’s NOT your grandma’s green bean casserole!

1.25 lbs of steamed fresh broccoli, chopped
1 can cream of mushroom soup
3/4 cup mayonnaise (light works fine, but not miracle whip)
2 eggs
1/2 sweet onion small dice
1.5 cup cheddar cheese
1.5 cups stuffing mix
4 TBS melted butter

1. Preheat oven to 350 degrees.
2. Mix together the mayonnaise, mushroom soup and egg.
3. In a 2-3 quart casserole dish, layer 1/2 the broccoli, half the soup mixture, and half of the cheese. Create a second layer of the same.
4. Sprinkle, spread the stuffing mix on top of both layers, drizzle with melted butter and bake for 30-35 minutes uncovered.

This recipe is the epitome of fall.  With roasted root vegetables, the sweet smell of curry, and colors that look like swirling leaves, there is no better time to serve it.  Shared with me by my dear friend Shayna, it has quickly become one of my favorite recipes.  Not only is it easy but it takes no more than an hour to dice and simmer your way to happiness.  This delicious autumn soup pairs fabulously alongside Milbrandt Vineyards 2006 Traditions Riesling and Peconic Bay 2006 Riesling.  Both have a bright acidity with a hint of sweetness that matches up perfectly with the ginger and curry flavors of the soup!

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As the days get shorter, and the winds start chilling you to the bone, it’s time to get home, get a fire going, and prepare a savory meal.   This pasta dish is my interpretation of a meal prepared for me many years ago.  I never got the recipe, but this is pretty close, and reminds me of the beautiful restaurant I worked at the time.  I love to pair it with the Isenhower Snapdragon, as I think this white blend has the perfect acidity to match with the creaminess of the sauce.
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As much as I love to see the seasons change, I always feel a little melancholy when the summer season ends.  I love grilling even as the days get cooler, and this recipe is a toast to the coming fall season.  Its savory ingredients are sure to make any burger lover happy!   Many people might argue that beer is The Beverage to serve with a burger, but I would like to suggest a hearty cab with this decadent feast.  My new favorite for this meal is Rubberneck Wines 2006 Cabernet.   It’s juicy and intense, just like the burger!  Another wine I really like for this pairing is the very popular Brookdale Vineyard’s 2004 Cabernet.  If you are looking for that truly “gourmet” burger experience, this one is in a league all it’s own.

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