Ingredients

The following ingredients have 8 Servings
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 15-ounce can pure pumpkin puree
  • 1 12-ounce can evaporated milk
  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 cup pecans, (chopped)
  • 8 tablespoons unsalted butter, (softened)
  • 1 cup heavy cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger

Instruction

  • Preheat the oven to 425 degrees F.
  • Grease a 10-inch cast iron skillet.
  • Mix sugar, cinnamon, salt, ginger, nutmeg and cloves in a small bowl. Set aside.
  • Beat the eggs in a large mixing bowl. Whisk in the pumpkin puree and sugar-spice mixture.
  • Stir in the evaborated milk.
  • Pour into skillet.
  • Bake for 15 minutes at 425 degrees F.
  • Reduce the oven temperature to 350 degrees F and bake 30 minutes more.
  • Prepare the streusel topping by combining the flour, sugar, cinnamon, nutmeg, ginger, salt and chopped pecans together in a small bowl. Stir in the softened butter.
  • Gently sprinkle over the filling.
  • Return the skillet to the oven and bake for 15 to 20 minutes more or until knife inserted near center comes out clean. Cool on wire rack. Refrigerate leftovers.
  • TO MAKE GINGER WHIPPED CREAM
  • Whip 1 cup heavy cream until soft peaks form. Add the sugar, cinnamon and ginger. Beat until stiff peaks form.