A light cake with savory pumpkin filling below that would go well with whipped cream or ice cream for a nice dessert that is a change from your regular pumpkin pie.

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Recipe Summary

prep:
25 mins
cook:
45 mins
total:
1 hr 10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Pumpkin Filling:
Gingerbread Cake:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish with cooking spray.

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  • Mix pumpkin puree and 1 cup sugar together in a bowl. Stir in 2 beaten eggs. Stir in evaporated milk until dissolved into the mixture. Mix in 1 teaspoon ginger, cinnamon, nutmeg, and cloves until well blended. Pour pumpkin mixture into the prepared casserole dish.

  • Mix flour, 1 tablespoon ginger, baking powder, and baking soda together in a bowl. Add almond milk, 1/2 cup sugar, and 1 egg; beat batter with an electric mixer until light and creamy.

  • Pour batter evenly over the pumpkin mixture in the casserole dish.

  • Bake in the preheated oven until pumpkin layer is set and top is lightly browned, 45 to 50 minutes.

Nutrition Facts

379 calories; protein 9.6g 19% DV; carbohydrates 72.3g 23% DV; fat 6.4g 10% DV; cholesterol 83.5mg 28% DV; sodium 408.7mg 16% DV. Full Nutrition
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