If you're searching for a straightforward pumpkin dessert, then look no further. I think what I love most about this recipe is that (1) it's not too sweet, meaning that I can add other toppings to it without feeling like I'm swallowing a mouthful of sugar, and (2) it truly is the quintessential fall dessert. The spices add a complex warmth to it. My suggestion: serve with maple syrup, a sprinkle of cinnamon, and a dollop of whipped cream and wash it down with a cup of tea or coffee - you'll swoon.
INGREDIENTS:
1/4c cow milk + 1/4tsp white vinegar
250 of canned pumpkin pure
After draining the moisture, you should have about 173g of pumpkin
106g white granulated sugar
55g light brown sugar
1 stick unsalted butter, room temperature
2 eggs
1tsp vanilla
206g (1.5c - 2/3tbsp) all-purpose flour
6g (2/3) tbsp corn starch
1tsp baking powder
1/2tsp baking soda
3/4tsp cinnamon
1/4tsp clove
1/2tsp allspice
1tbsp turbinado or white granulated sugar
Set oven to 350 F degrees.
Add vinegar to milk and set aside.
Take pumpkin and spread out in a thin layer onto about three stacked sheets of paper towels. Place three more stacked paper towels on top of the pumpkin. Gently press to absorb the moisture into the paper towels. With a spatula, scrap pumpkin into mixing bowl.
Add white and brown sugars with butter. Blend until combined.
Add eggs and blend.
Pour in milk mixture and vanilla. Blend.
Sift flour, corn starch, spices, baking soda, and baking powder to mixture. Gently work dry ingredient into wet ingredients with a spatula until just combined.
Pour mixture into a greased and lined 9"x5" baking dish.
Bake 45-60 minutes or until toothpick comes out clean.
Let cook at least 10 minutes. Serve!
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