Way better than pumpkin pie!

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Recipe Summary

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
12
Yield:
1 9x13-inch baking pan
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Filling:
Crust:
Topping:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Mix pumpkin, heavy cream, and eggs together in a large bowl. Add 1 cup white sugar, brown sugar, 1 tablespoon flour, cinnamon, 1/2 teaspoon salt, ginger, cloves, and nutmeg; mix well.

  • Pour 1/2 cup melted butter into a 9x13-inch baking pan.

  • Mix 1 cup flour, milk, 3/4 cup white sugar, baking powder, vanilla extract, and 1/2 teaspoon salt in a bowl until just combined. Pour over melted butter in the pan. Spoon pumpkin filling evenly on top. Dot with 1 tablespoon butter; sprinkle 2 tablespoons sugar on top.

  • Bake in the preheated oven until golden brown, about 1 hour.

Cook's Note:

Use canned pumpkin if preferred. Substitute butternut squash for the pumpkin if desired.

Nutrition Facts

387 calories; protein 4.1g 8% DV; carbohydrates 55.9g 18% DV; fat 17.5g 27% DV; cholesterol 82.7mg 28% DV; sodium 451.2mg 18% DV. Full Nutrition