Pumpkin

Uncaging the spirit within thou the fertile power you hold. To taste your buttery velvet upon tongue is a gift I shall cherish each day that comes.

protection, fertility, prosperity

Pumpkins have been a tradition for Samhain for hundreds and hundreds of years. Jack-o'-lanterns were carved to scare away the ghosts and goblins that were said to roam the streets on Samhain. Carving Jack-o'-lanterns originally began with a variety of root vegetables from turnips to potatoes. Pumpkins became the preferred method for the abundance of space for carving. And there is always plenty left over to fashion into dinner and desserts, even drinks.

The pumpkin is more than a scare tool for the witch, however. It is a symbol of protection, fertility and abundance. The pumpkin represents the power of the womb, so it’s no surprise that its color corresponds with the color of the sacral chakra. And its size is a symbol of prosperity and having enough to go around.

You are protected and safe from harm. There is a presence around you keeping the scary things away from your front door. You can rest easy, knowing that your back is guarded. This card can also mean taking some steps to keep negative people out of your life. You may need to reduce the amount of time you spend in some relationships or set some firm boundaries. Doing so will allow you to put your energy where it is needed most.

When Pumpkin is in reverse, know that you are a creative force capable of drawing wealth and joy. You are a vessel that can hold many things at one time. You are capable of creating beautiful things, your creative power has no limitations. You are being guided to explore the ways fertility shows up in your life. You do not have to be with child to be fertile. Artistic endeavors are a type of fertility as well. Explore different ways to tap into the creative energy that lives inside your womb, whether it’s painting or making paper.

1 cup butter, softened; 1½ cup sugar; 1½ tsp pumpkin pie spice; 4 large eggs; 2 cups all-purpose flour; 1½ tsp baking soda; 1 tsp salt; 1 cup pureed pumpkin (canned or fresh); 1 tbsp lemon juice; ½ cup chopped nuts (optional)

Preheat the oven to 350°F (180°C). Lightly butter and flour a 9 x 13 inch (23 x 33cm) baking pan. Beat together butter, sugar and pumpkin pie spice until light and fluffy. Add eggs one at a time, beating well between each addition. In a separate bowl, whisk together flour, baking soda and salt. Add a little at a time to the butter mixture, alternating with the pumpkin puree and lemon juice. Mix in nuts if using. Spread mixture in prepared baking pan and gently tap the bottom of the pan to release air bubbles and to even out the batter. Bake for 30 to 35 minutes. The cake is done when you are able to stick a toothpick in the center and it comes out clean. Cool completely then spread the following frosting mixture on top.

¼ cup butter, softened; 1 tsp orange zest, finely grated; ½ tsp pumpkin pie spice; 1 tsp ground ginger; 8 ounces (225g) cream cheese at room temperature; 2½ cups powdered (icing) sugar; ½ cup puréed pumpkin (canned or fresh)

Cream butter with orange zest and spices. Mix in cream cheese and beat well. Add powdered sugar and the puréed pumpkin and beat smooth.