Ingredients
Scale
- ½ cup unsalted butter
- 1 cup pumpkin purée (not pumpkin pie filling)
- ½ cup milk
- 1 tsp vanilla extract
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 tsp cinnamon
- ¼ tsp nutmeg
- Pinch of ground cloves
- 1 cup self-rising flour
- ¾ cup chopped pecans
- ½ cup brown sugar (for topping)
- ½ cup granulated sugar (for topping)
- 1½ cups very hot water
Instructions
- Preheat oven to 350°F (175°C). Place the butter in an 8×8 or 9×9 baking dish and melt it in the oven while it preheats.
- In a bowl, whisk together the pumpkin purée, milk, vanilla, granulated sugar, brown sugar, cinnamon, nutmeg, cloves, and self-rising flour until smooth.
- Pour the batter evenly over the melted butter in the baking dish. Do not stir.
- In a small bowl, mix together the topping brown sugar, granulated sugar, and chopped pecans. Sprinkle evenly over the batter. Do not stir.
- Slowly pour the very hot water over the entire dish. Again, do not stir.
- Bake for 40–45 minutes, until the top is golden and puffed. Let cool slightly before serving.
Notes
Serve warm with a scoop of vanilla ice cream for the ultimate fall dessert. Store leftovers covered in the fridge for up to 4 days. Reheat in the microwave or oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 portion
- Calories: 390
- Sugar: 34g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg