Ingredients
Scale
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup whole milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar (for topping)
- 1/2 cup light brown sugar, packed (for topping)
- 1/2 cup chopped pecans
- 1 1/2 cups boiling water
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch square baking dish with butter or non-stick cooking spray to ensure easy serving later.
- In a large mixing bowl, whisk together the flour, 3/4 cup granulated sugar, baking powder, salt, cinnamon, nutmeg, and cloves. Ensure there are no large lumps in the mixture.
- Add the pumpkin puree, milk, melted butter, and vanilla extract to the dry ingredients. Stir the mixture with a spatula or wooden spoon until just combined. The batter will be quite thick.
- Spread the pumpkin batter evenly into the bottom of your prepared baking dish. Use the back of a spoon to smooth out the surface so it reaches all the corners.
- In a small bowl, mix together the remaining 1/2 cup granulated sugar, 1/2 cup brown sugar, and the chopped pecans. Sprinkle this mixture evenly over the top of the pumpkin batter.
- Carefully pour the 1 1/2 cups of boiling water over the entire surface of the pan. Important: Do NOT stir the mixture. The water will sit on top and work its magic during the baking process.
- Place the dish in the preheated oven and bake for 40 to 45 minutes. The center should be set but still have a slight jiggle, and the top should be golden brown. Let it cool for about 10 minutes before serving to allow the sauce to thicken.
- Cook Time: 60 minutes
- Diet: Vegetarian