As the fall season is marked by Autumn at the Arboretum, the garden debuts a new miniature cookbook, "Dallas Arboretum Pumpkin Festival Recipes," filled with delicious pumpkin inspired dishes. The idea for this collection came from Chandler Lindsley, the granddaughter of Eleanor and President Franklin D. Roosevelt. Each recipe was carefully selected and tested by Chandler Lindsley and many Dallas Arboretum volunteers. We hope you enjoy!
PUMPKIN “YUM” CAKE
1 (15 oz.) can pumpkin puree
1 (5 oz.) can evaporated milk
1 ½ c. sugar
1 t. cinnamon
½ t. ginger
1 box Golden Butter cake milk
2 sticks butter, melted
Preheat oven to 350 degrees.
Mix pumpkin, evaporated milk, sugar, eggs, cinnamon and ginger.
Oil a 9x13 pan, or spray with cooking spray and pour batter into pan.
Mix cake mix and butter and drop over pumpkin mix.
Bake for 45 minutes.
CHIPOTLE PUMPKIN HUMMUS
1 (15 oz.) can chickpeas (garbanzo beans), drained
3 garlic cloves, minced
1 T. lemon juice
¼ c. tahini
1 c. canned pumpkin puree
½ t. chipotle chile powder
3 T. olive oil
¼ t. salt
Pepper to taste
Roasted pumpkin seeds, to serve
Add chickpeas, garlic, lemon juice and tahini in a food processor and blend until smooth. Add pumpkin and chili powder. Process until well blended.
With the food processor running, drizzle oil until hummus reaches desired consistency. Season with salt and pepper.
Top with roasted pumpkin seeds and serve with pita chips, crackers, or fresh vegetables.
We love taking our annual trip to The Dallas Arboretum and Botanical Garden's Autumn at the Arboretum, one of the Southwest’s largest fall festivals, featuring the nationally acclaimed Pumpkin Village with four storybook themed pumpkin houses, fall foliage and plenty of events. The festival runs from Sept. 20 through Nov. 26, 2014. For more information on Autumn at the Arboretum or any of the events, call 214.515.6500 or visit . Be sure to take your camera!