Ingredients

The following ingredients have 8 Servings
  • 1-2/3 cups all-purpose flour (white whole wheat flour works wonderfully too (measured correctly - spoon and sweep method))
  • 1 cup packed brown sugar
  • 1-1/2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice (homemade or store-bought)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup milk (I used almond + 2 teaspoons vinegar)
  • 2/3 cup canned pure pumpkin or pumpkin puree (not pumpkin pie filling)
  • 1/4 cup butter (melted)
  • 1-1/3 cups very hot or boiling water
  • 3/4 cup packed brown sugar
  • **feel free to add some chopped pecans if you like

Instruction

  • Preheat oven to 350 degrees. Lightly grease the sides of a baking pan (8x8 square, 9" pie pan or a 2 1/2 quart casserole dish) with coconut oil, melted butter or cooking spray. Set aside.
  • In a large bowl, sift together flour, sugar (to remove any lumps), baking powder, pumpkin pie spice, cinnamon, and salt. Whisk until combined.
  • Add milk, pumpkin and melted butter and using a wooden spoon, mix until smooth.
  • Spread batter into the bottom of the prepared pan.
  • Sprinkle brown sugar over the batter. Carefully pour hot water to dissolve the sugar. (It will look like a hot mess - this is okay as it will bake up in the oven).
  • Bake in preheated oven for 32-39 minutes or until batter sets up and a toothpick comes out clean (but you'll still see molten pudding bubbling at the sides)
  • Serve warm, spooning sauce from bottom of pan over cake and with a scoop of ice cream (vegan), if desired.