When it comes to autumn flavors, pumpkin and pecan are unrivaled. Traditionally, these flavors were reserved for pies, but pumpkin has risen to prominence in recent years as a result of the popular pumpkin spice latte. It’s about time we threw some pecans in there and made something amazing.

When it comes to autumn flavors, pumpkin and pecan are unrivaled. Traditionally, these flavors were reserved for pies, but pumpkin has risen to prominence in recent years as a result of the popular pumpkin spice latte. Don’t you think it’s about time we threw some pecans in there and made a delightful autumn treat?

When it comes to desserts, I’m usually a die-hard chocolate fan, but I’m prepared to make an exception for sweet, spicy desserts like this one. I’m in fall-flavored nirvana with a dollop of chilled, creamy vanilla ice cream on top!

INGREDIENTS

1 cup + 3 tbsp all-purpose flour
2 tbsp. baking powder
3/4 cup granulated sugar 1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 cup pureed pumpkin
a quarter cup milk
1 tablespoon melted butter or vegetable oil
1 1/2 tablespoons vanilla extract
topping:
1 granulated sugar cup
1 pound brown sugar
1/4 cup pecans, chopped
1 1/2 cups boiling water
DIRECTIONS:

Preheat the oven to 350°F.
In a medium mixing bowl, combine flour, baking powder, salt, sugar, and spices. Place aside.
Combine pumpkin, milk, melted butter, and vanilla in a small mixing basin. Mix the wet and dry ingredients together to make a thick batter. Fill a small 8-inch casserole dish with high sides halfway with the mixture.
In a separate bowl, combine the sugar, brown sugar, and pecans. Spread equally over the top of the batter. Pour hot water over the entire thing WITHOUT STIRRING! Bake for 40 minutes, or until the center is firm. Place it on a baking pan in case it bubbles over. Allow to cool for 5-10 minutes before serving. Serve with additional pecans and vanilla ice cream on the side.