Ingredients
Scale
- 30 oz Pumpkin Puree (two standard cans, not pie filling)
- 1 cup Granulated Sugar
- 1/2 cup Salted Butter, melted
- 3 Large Eggs, beaten
- 1/2 cup Whole Milk
- 1 teaspoon Vanilla Extract
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Ginger
- 1/4 teaspoon Ground Cloves
- 1 cup Light Brown Sugar, packed
- 1/2 cup All-Purpose Flour
- 1 cup Chopped Pecans
- 1/3 cup Salted Butter, softened
Instructions
- Preheat your oven to 350°F (175°C) if you are baking immediately. Grease a 9×13-inch baking dish with butter or non-stick spray. In a large mixing bowl, combine the pumpkin puree, granulated sugar, melted butter, beaten eggs, milk, vanilla, cinnamon, ginger, and cloves. Whisk the mixture until it is smooth and completely incorporated. Pour the pumpkin mixture into the prepared baking dish and smooth the top with a spatula.
- In a separate medium bowl, combine the brown sugar, all-purpose flour, and chopped pecans. Use a fork or a pastry cutter to mix in the softened butter. Work the mixture until it forms coarse, pea-sized crumbs. If you are making this ahead of time, stop here. Cover the pumpkin base with plastic wrap and store the topping in a separate airtight container or bag in the refrigerator for up to 24 hours.
- When you are ready to bake, sprinkle the brown sugar topping evenly over the pumpkin base. Place the dish in the center rack of the oven. Bake for 40 to 45 minutes, or until the center is set and the topping is golden brown and bubbly. Remove from the oven and let it rest for at least 10 minutes before serving. This resting period allows the flavors to meld and the texture to firm up slightly.
- Cook Time: 60 minutes