Ingredients
1 cup + 3 tablespoons all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 cup pumpkin puree
1/4 cup milk
1/4 cup melted butter or vegetable oil
1 1/2 teaspoons vanilla
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup chopped pecans
1 1/2 cups very hot water
Instructions
1. Preheat oven to 350°F.
2. In a medium bowl, mix flour, baking powder, salt, granulated sugar, cinnamon, nutmeg, and cloves.
3. In a separate bowl, combine pumpkin puree, milk, melted butter or oil, and vanilla.
4. Add wet mixture to dry ingredients; stir until thick batter forms.
5. Spread batter into an 8-inch casserole dish with high sides.
6. In another bowl, mix granulated sugar, brown sugar, and chopped pecans; sprinkle evenly over batter.
7. Pour hot water over the top without stirring.
8. Bake 40 minutes, or until center is set and sauce is bubbling at edges.
9. Cool 5–10 minutes before serving with ice cream or whipped cream.
Notes
Use pure pumpkin puree, not pumpkin pie filling.
Serve warm for the best texture and flavor.
Store covered in fridge for up to 3 days or freeze up to 2 months.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 38g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg