Ingredients:

  • 15 oz pumpkin purée
  • 1.5 cups evaporated milk
  • 1 cup light brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground cloves
  • 0.75 tsp salt
  • 1 cup all-purpose flour
  • 0.25 cup unsalted butter, melted
  • 1 cup pecans, roughly chopped
  • 1.5 cups boiling water

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together the pumpkin purée, 1.5 cups of evaporated milk, 1/2 cup of light brown sugar, egg, vanilla extract, cinnamon, ginger, cloves, and 1/4 tsp of salt until the mixture is glossy and no streaks of egg remain.
  3. Pour the pumpkin mixture into your 9x9 inch dish. Spread it flat with a spatula to ensure even cooking.
  4. In a separate bowl, whisk the flour, baking powder, and the remaining 1/2 tsp of salt. Stir in the melted butter. It should look like moist, clumpy sand.
  5. Sprinkle the flour mixture over the pumpkin. Don't press it down; you want it to sit loosely on top so the water can penetrate.
  6. Scatter the chopped pecans and the remaining 1/2 cup of light brown sugar evenly over the flour layer.
  7. Carefully pour the 1.5 cups of boiling water over the back of a spoon onto the surface. Do not stir.
  8. Bake for 45 minutes or until the top is mahogany-colored and the center is set but slightly wobbly.
  9. Remove from oven and let rest for 10 minutes to allow the spiced caramel sauce to thicken.