Ingredients
Scale
- 1 cup + 3 tablespoons all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup granulated sugar
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon cloves
- ½ cup pumpkin puree (not pumpkin pie filling)
- ¼ cup milk
- ¼ cup melted butter or vegetable oil
- 1 ½ teaspoons vanilla
- ½ cup granulated sugar
- ½ cup brown sugar
- ¼ cup chopped pecans
- 1 ½ cups very hot water
Instructions
- Preheat oven to 350°F.
- Mix flour, baking powder, salt, sugar, cinnamon, nutmeg, and cloves in a bowl.
- In another bowl, combine pumpkin puree, milk, melted butter, and vanilla.
- Pour wet ingredients into dry ingredients and mix into a thick batter. Spread in an 8-inch casserole dish.
- Mix granulated sugar, brown sugar, and pecans for the topping. Spread over the batter.
- Pour hot water over everything without stirring. Bake for 40 minutes until the middle sets.
- Cool for 5-10 minutes before serving with extra pecans and vanilla ice cream.
Notes
- Use plain canned pumpkin, not pumpkin pie filling.
- Place the dish on a baking sheet to catch any overflow.
- Serve warm for the best texture.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 35g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg