# What You Need:
→ Wet Ingredients
01 - 1 cup whole milk (240 ml)
02 - 4 tablespoons unsalted butter, melted and cooled (56.7 g)
03 - 3 large eggs, at room temperature
04 - 1 cup pumpkin purée (225 g), not pumpkin pie filling
05 - 1 teaspoon pure vanilla extract
→ Dry Ingredients
06 - 1 cup all-purpose flour (120 g)
07 - 1 cup granulated sugar (200 g)
08 - 1/2 teaspoon ground cinnamon
09 - 1/4 teaspoon ground nutmeg
10 - 1/4 teaspoon ground ginger
11 - 1/4 teaspoon salt
→ Optional Topping
12 - Powdered sugar, for dusting
13 - Whipped cream, for serving
# How-To:
01 - Preheat the oven to 325°F. Grease an 8-inch square baking dish.
02 - In a large bowl, whisk together milk, melted butter, eggs, pumpkin purée, and vanilla until smooth.
03 - In a separate bowl, whisk flour, sugar, cinnamon, nutmeg, ginger, and salt.
04 - Gradually add dry ingredients to wet mixture, whisking until just combined; batter will be quite liquid.
05 - Pour batter into prepared baking dish and bake for 45 to 55 minutes until center is set but slightly wobbly.
06 - Allow dessert to cool completely in the pan. Refrigerate for at least 2 hours before slicing.
07 - Dust with powdered sugar and serve with whipped cream if desired.
