8 Servings
10m preparation
40m cook time
1 cup + 3 tablespoons flour

2 teaspoons baking powder

½ teaspoon salt

¾ cup granulated Sugar

1 ½ teaspoons cinnamon

½ teaspoon nutmeg

½ teaspoon cloves

Pumpkin puree ½ cup

¼ cup whole milk

¼ cup butter, melt

3 Tablespoons Vanilla


½ cup granulated Sugar

½ cup brown sugar

¼ cup chopped pecans

1 ½ cups very warm water


Preheat oven to 350°F

In a medium bowl, combine flour, baking powder, and salt. Set aside.

Combine the pumpkin, milk, and melted butter in a small bowl. Mix the wet ingredients with the dry ingredients to make a thick batter. Place in a small casserole dish 8 inches in diameter with high sides.

Make the topping by mixing sugar, brown sugar, and pecans in a separate bowl. Sprinkle the topping evenly over the batter.

To prevent it from bubbling over, pour hot water over the whole thing. Bake for 40 minutes, or until the middle is set.

Allow cooling for 5-10 minutes before you serve. Serve with vanilla ice cream and more pecans