Name: Quick Pumpkin Pie Pudding Cake
Ingredients: Pumpkin puree; Cinnamon; Nutmeg; Ginger; Allspice; Flour; Sugar; Salt; Eggs; Brown sugar

Preheat the oven to 350°F and grease a 9-inch baking dish.
In a large bowl, mix the dry ingredients: flour, baking powder, and salt.
In a separate bowl, beat the eggs and combine them with the pumpkin puree, brown sugar, cinnamon, nutmeg, and ginger.
Gently mix the wet ingredients into the dry ingredients until just combined. Avoid overmixing.
Pour the batter into the greased dish and smooth the top with a spatula.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool slightly before serving.
Optional: Top with whipped cream or powdered sugar for extra flavor.

Pudding Layer Tips: The heavy cream and eggs settle at the bottom during baking, creating a custard-like base. To ensure a perfect pudding layer, bake at the correct temperature and avoid overmixing the batter.
Serving Suggestions: Serve warm with whipped cream, powdered sugar, or toasted pecans for a delightful autumn treat.
Storage Tips: Store at room temperature in an airtight container for up to 3 days, refrigerate for up to 5 days, or freeze for 2-3 months.