Guest Recipe Post: President Roosevelt’s Granddaughter’s Recipes for Pumpkin “Yum” Cake and Chipotle Pumpkin Hummus

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!

1 (15 oz.) can pumpkin puree
1 (5 oz.) can evaporated milk
1 ½ c. sugar
3 eggs
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 9×13 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.

1 (15 oz.) can chickpeas (garbanzo beans),
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!

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