About gDonna
The photo is my son and myself. Now days you can get a photo made to look old like this one. This photo was taken when this was the new look.

Harry S Truman was president when I was born and world war II had ended. I grew up in a time when lunch was put in a brown paper bag and a sandwich was wrapped with wax paper. There was no such thing as pantyhose, we wore stockings that attached to the rubbery clippy things that attached to the girdle. Convenience stores were not common and when we took a trip we packed a picnic basket because many places did not have fast food. Highways had places to pull over and stop, some with picnic tables. Read more ....

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Cream cheese Pumpkin pie cakes

April 24, 2014

One of my readers messaged me to visit a website and so I did and I found a pumpkin pie cupcake recipe.  I changed it up just a bit to be able to cook it in ramekins. I wanted to use a cream cheese frosting so I am including the frosting recipe. This made 8 ramekins and we eat these directly out of the ramekins with a spoon.

This is what they look like on the inside

I am calling these Cream cheese pumpkin pie cakes

Ingredients for pie

1- 15 ounce canned pumpkin 

3/4 cup sugar, I use organic sugar

2 large eggs, I use organic eggs

1 & 1/2 teaspoons pure vanilla extract

3/4 cup evaporated milk

2/3 cup unbleached all purpose flour

1/2 scant under teaspoon ginger

1/4 scant under teaspoon ground cloves

1 teaspoon scant under cinnamon

1/4 teaspoon salt

1/4 teaspoon baking powder

1/4 teaspoon baking soda

Ingredients for frosting

4 ounces unsalted softened butter

4 ounces softened cream cheese

2 cups powdered sugar

1 teaspoon pure vanilla extract

Directions for the pie

Preheat oven to 350 degrees

In a medium to large mixing bowl beat pumpkin, sugar, eggs, vanilla and milk until blended. Put in flour, spices, salt, baking soda and baking powder and mix until smooth. You can use an electric or hand crank beater. The first batch I used an electric beater  because that is what it suggested but there after I have used a hand crank beater.

Fill each ramekin with about 1/3 cup of the mixture. This amount made 8 ramekins and mine are 6 ounce ramekins.  Bake approx half hour.

Remove them from the oven and let them cool.

For the frosting

In a medium to large bowl beat the butter and cream cheese until creamy.  Add the powdered sugar and beat until smooth then add the vanilla and beat a bit more.  

After the pies cool add the frosting and keep in the refrigerator.

For the original recipe in the cupcake pans and thank you to Aunt Ruthie.


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