Serves 12 to 20 people
- 1 cup + 3 Tbsp all purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup granulated sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp cloves
- 1 cup pumpkin puree
- ¼ cup milk
- ¼ cup melted butter or vegetable oil
- 1 ½ tsp vanilla
For the topping
- ½ cup brown sugar
- ¼ cup chopped pecans
- ½ tsp cinnamon
- 1 cup very hot water
Preheat oven to 350 degrees.
In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside.
In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to combine.
Pour wet ingredients into dry ingredients and mix to create a thick batter.
Pour into a casserole dish with high sides.
In a separate bowl, stir brown sugar, cinnamon and chopped pecans together.
Spread over the top of the batter evenly.
Pour hot water over, without stirring.
Bake for 30 to 40 minutes, or until the middle is set.
Serve with vanilla ice cream and garnish with more pecan nuts.
(Recipe adapted from www.laurenslatest.com)