Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 1 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup evaporated milk
- 3 large eggs
- 1 cup chopped pecans
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and salt. Mix well.
- Add the evaporated milk and eggs to the pumpkin mixture, whisking until smooth.
- In another bowl, combine the flour and melted butter, mixing until a crumbly texture forms.
- Stir in the chopped pecans into the flour mixture.
- Pour the pumpkin filling into a greased 9×13 inch baking dish.
- Evenly sprinkle the pecan topping over the pumpkin filling.
- Bake in the preheated oven for 45-50 minutes, or until the filling is set and the topping is golden brown.
- Let cool for at least 15 minutes before serving. Enjoy warm or at room temperature!
Notes
- For added flavor, consider adding a pinch of cloves to the pumpkin filling.
- Serve with whipped cream or vanilla ice cream for a delicious dessert.
- Store any leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg