Ingredients

US|METRIC
  • 3 1/2 cups pumpkin puree (fresh, or one 29 oz, can pumpkin puree)
  • 2 eggs (farm fresh, 3 eggs if using canned pumpkin)
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 12 ounces evaporated milk
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 1/4 cups all purpose flour
  • 1 1/2 cups granulated sugar
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup chopped pecans
  • 1 cup butter (melted)
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    Reviews(2)

    Karen Wend-Lebert 4 months ago
    The topping was too hard and crunchy. I would not make this again.
    Jennifer H. 10 months ago
    the flavor was great. the crust on top didnt turn out the same. and i would only use half the milk or pumpkin mixture

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