This is one of those desserts that you can whip together when somebody last minute asks you to provide dessert for the double date dinner, or for the impromptu book reading, or Bible study, or wine night, or whatever. If you're totally cool and fancy, you could also whip it up for a fabulous brunch... everyone likes a little sweetness with coffee after eggs. ;) If you've got an hour, you're good to go. So let's get started, shall we?
Preheat your oven to 350 degrees. Grease your pan. ( i used butter, but shortening works as well )
- half 15 ounce can pumpkin (7.5oz)
- half 14 ounce can sweetened condensed milk (7oz)
- 1 egg
- heaping 1/2 cup all-purpose flour
- heaping 1/3 cup granulated sugar & brown sugar combined. (in other words, take your 1/3 measuring cup, pack half of it with brown sugar and pour granulated over the top to fill it)
- 2 or 3 pinches baking powder
- 1 stick butter, melted
- 1 cup or more chopped pecans
In a bowl, mix together the pumpkin, sweetened condensed milk and egg. Once well blended, dash in a small pinch of salt and some cinnamon. If you like lots of cinnamon flavor, go to town, if you don't, just toss in a pinch or two! Mix well and then pour into your prepared pan. In another bowl, mix together the flour, sugars, baking powder and a little more salt. Blend it until it's well combined, then sprinkle it all over the top of the pumpkin mixture in the pan. Sprinkle the chopped pecans over the entire thing and top with the melted butter. Bake for 50 minutes, or until the edges are starting to get brown and slightly pull away from the pan. Serve warm for maximum enjoyment and if you're really feeling saucy, pair with some vanilla bean ice cream and chocolate sauce.
If you're like me, don't bother serving it on a plate, just take a fork to the pan. It's equally as rewarding. ;)
Happy first taste of fall to you sweet friends... go make this thing and bless somebody with it!
yummm. wonder if Austin & Cass saw this post - the dump cake masters!!! ha!ReplyDelete