Tuesday, September 21, 2010

Spiced Baked Pumpkin

It has been a very long time since I last posted, the reason being that I've been very tied up producing a webseries, My Dead Historical Boyfriend. We had the wrap party this past weekend and I wanted to make something fall-y for dessert, and what could possibly be more fall-y than pumpkins? Nothing, that's what! I doubled this recipe to make a large casserole pan, and at the end of the evening there was only one piece left. It is basically like pumpkin pie without the crust, so pretty awesome. If you follow this recipe it will fit in a small casserole pan, I used a circular corningware pan that's about 8 inches in diameter when I made it a second time. Yes, I made it again today. One piece just wasn't enough! Plus I still had pumpkin puree left from the gigantic can I bought.


2 Cups Pumpkin Puree
1 Cup Milk
1 Cup Sugar
1/2 Cup Whole Wheat Flour
1/4 Cup Butter, melted
2 Eggs
1 Teaspoon Vanilla Extract
1/2 Teaspoon Cinnamon
1/4 Teaspoon Nutmeg
1/4 Teaspoon Ground Cloves
1/4 Teaspoon Allspice
1/4 Teaspoon Salt
1/4 Teaspoon Baking Soda

Preheat the oven to 450 degrees Fahrenheit. In a large bowl, stir together all of the dry ingredients until thoroughly combined. Then add all of the wet ingredients and blend using an electric mixer until a smooth batter forms. Pour the batter into a small greased casserole pan, (I used a circular corningware pan that is 8 inches in diameter). Bake for 30 - 45 minutes. Serve warm.