Ingredients
- Pumpkin puree
- Cinnamon
- Nutmeg
- Ginger
- Allspice
- Flour
- Sugar
- Salt
- Eggs
- Brown sugar
Instructions
- 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.
Notes
- 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.