I love a pumpkin. I love their rotund shape, their vibrant hue, and their smooth skin. I especially love them mixed with some sugar and evaporated milk. For me, the pre-Thanksgiving orgy of baked pumpkin goodies marks the beginning of what I like to refer to as my “Holiday Five.” I regularly pack on five pounds during the months of November and December and I’m pretty much okay with that. I usually takes me the rest of the winter to lose it, but it the face of all the wonderful holiday dinners ahead of me, I just can’t say no to beef tenderloin or rack of lamb or garlic mashed potatoes or apple crisp. Or bread. Or cookies.

Sure, I’ve read all the tips. Eat before you go to the party (how rude is that? I hate it when I’m serving food and people only pick at it. Women want to see people eat. It makes us happy!). Avoid calories by skipping the alcohol. (I’m not much of a drinker, but when family is gathered and you open a bottle of bubbly or spike the eggnog in their honor, you gotta have a glass). Don’t hang out in the kitchen. (That is amazingly unrealistic. Isn’t that the room where everyone hangs out? And since I’m usually cooking during this season, where else am I supposed to be? In the bathroom?) Don’t put off exercise until the New Year. (I agree with that one. I mean, I could park three spots farther from the entrance of the grocery store, right?)

So…drum roll please…to prepare for the time of year when I get a little rounder and a little jollier (no one likes a skinny Santa), here’s a recipe for the easier, moistest, most delicious pumpkin cake ever. It’s taken me four tries to create it and I think you’ll love it.

Maggie’s Marvels - Pumpkin Cake (She’s a character in my upcoming series)

This is a one-bowl cake covered with a crumbly crust. Yum!

• 4 eggs
• 1 2/3 Cups sugar
• 2 Cups pureed pumpkin (Libbys in a can will do just fine)
  
• 1 Cup vegetable oil
• 2 tsp. PUMPKIN PIE SPICE
• 1 tsp. PURE VANILLA EXTRACT
• 2 Cups flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt

Crumble:

• 1 Cup flour
• 1/4 cup packed dark brown sugar
• 1/2 cup white sugar
  
• 1 tsp.ground cinnamon
  
• pinch salt
• 8 tablespoons (1 stick) unsalted butter, cold and cut into pieces

Preheat oven to 350°. In a large bowl, beat eggs until frothy. Add sugar, pumpkin, oil, PUMPKIN PIE SPICE, and VANILLA, beat until well blended. Add the flour, baking powder, baking soda, and salt, mix gently to combine. Pour into an ungreased 9″ x 13″ pan. To make Crumbles: Combine flour, salt, and sugar in a food processor. Add the butter and pulse to form coarse crumble. Sprinkle evenly over cake. Bake for 30-40 minutes. The cake should be pulling away from the sides of the pan a wee bit. Remove from oven and let cool before you cut up and enjoy, enjoy!

What’s your favorite Turkey Day food?