Ingredients
1-1/4 cups all-purpose flour3/4 cup sugar2 teaspoons baking soda1-1/4 teaspoons ground cinnamon1 teaspoon ground cardamom1/4 teaspoon salt1/2 cup evaporated milk1/2 cup canned pumpkin1/4 cup butter, melted1 teaspoon vanilla extract1/2 cup chopped pecansTOPPING:1 cup packed brown sugar1/2 teaspoon ground cinnamon1-1/2 cups boiling waterOptional: Vanilla ice cream or sweetened whipped cream
Preparation
Preheat oven to 350°. In a large bowl, combine the first 6 ingredients. Add milk, pumpkin, butter and vanilla; mix until blended. Stir in pecans. Transfer to a greased 9-in. square baking pan. For topping, combine brown sugar and cinnamon; sprinkle over batter. Pour water over top (do not stir).
Bake until a toothpick inserted in center comes out clean and liquid is bubbling around the edges, 25-30 minutes. Cool completely in pan on a wire rack. Serve with ice cream or whipped cream if desired.
