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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 8 |
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From BHG. Ingredients:
1 (15 ounce) can pumpkin (not pie filling) |
1 (5 ounce) can evaporated milk |
1 egg, beaten |
1/3 cup sugar |
1/4 cup packed brown sugar |
1 1/2 teaspoons flour |
1 teaspoon pumpkin pie spice |
1/8 teaspoon salt |
1/2 cup flour |
1/2 cup sugar |
1 1/2 teaspoons baking powder |
1/8 teaspoon salt |
1/2 cup milk |
1/4 cup butter, melted |
1/2 teaspoon vanilla |
Directions:
1. To make the filling: in a mixing bowl, combine the pumpkin evaporated milk, and egg.
2. Add in 1/3 cup sugar, brown sugar, 1 1/2 teaspoons flour, pumpkin pie spice, and 1/8 teaspoon salt; whisk lightly just until combined; set aside.
3. In another bowl, combine 1/2 cup flour, 1/2 cup sugar, baking powder, and 1/8 teaspoon salt.
4. Stir in the milk, 2 tablespoons melted butter, and vanilla.
5. Pour the remaining melted butter into a 2-quart square baking dish, tilting dish to coat.
6. Pour batter into dish, spreading evenly.
7. Spoon pumpkin mixture on top.
8. Bake, uncovered, at 350° for 45-50 minutes or until top is golden.
9. Serve warm.
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