When it comes to fall flavors, it doesn’t get any better than pumpkin and pecan. Traditionally, these flavors were pretty much designated to pie form, but pumpkin has taken to the spotlight in recent years thanks to the famous pumpkin spice latte. It’s high time we throw some pecans in there and make a delicious autumn treat, don’t you think?
I’m normally a die-hard chocolate fan when it comes to desserts, but I’m willing to make an exception when it comes to sweet, spicy desserts like this one. Add on a scoop of cool, creamy vanilla ice cream and I’m in fall-flavored heaven!
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
topping:
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup chopped pecans
1 1/2 cups very hot water
DIRECTIONS:
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 small 8-inch casserole dish with high sides.
In a separate bowl, stir sugar, brown sugar and pecans together. Spread over the top of the batter evenly. Pour hot water over the entire thing {WITHOUT STIRRING A THING!} and bake for 40 minutes or once the middle is set. {Be sure to place on a baking sheet incase it bubbles over.} Cool 5-10 minutes before serving. Serve with more pecans and vanilla ice cream.