This pumpkin pastry recipe is quite different from the normal pumpkin recipes you see flooding the market during the fall and winter baking seasons. The addition of pecans and cream cheese add a wonderfully smooth and rich texture to this fresh and exciting pumpkin pastry recipe.

2 cups sugar

3 cups plain flour

1 teaspoon baking soda

2 teaspoons cinnamon

1/2 teaspoon salt

1 1/2 cups cooking oil

1 teaspoon vanilla

3 eggs, beaten

1 cup crushed pineapple, drained

1 3/4 cup grated pumpkin (raw)

1 cup grated apple

1 cup pecans, chopped

Combine sugar, flour, soda, salt and cinnamon.

1. In a large bowl, combine oil, vanilla, eggs, pineapple, pumpkin and apple. Beat well.

2. Stir in dry ingredients and pecans.

3. Bake in three layers at 350*F for 35 minutes.

Cool.

ICING

1/2 cup butter, softened

1 box powdered sugar

8 ounces cream cheese

1 cup pecans, chopped

1. Mix all ingredients well.

2. Frost cake between layers, on top and sides.

Recipe courtesy of Sally Fornea at Fornea Farms in Washington Parish, Louisiana. Recipe and photo published in the New Orleans Times Picayune on 9/3/09.

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