Name: Spiced Pumpkin Pudding Cake
Yield: 6 servings
Ingredients: 0.5 cup all purpose flour; 1 teaspoon baking powder; 0.5 teaspoon ground cinnamon; 0.25 teaspoon ground allspice; 0.25 teaspoon ground cardamom; 0.25 teaspoon ground ginger; 0.25 teaspoon grated nutmeg; 0.25 teaspoon salt; 3 large eggs, room temperature; 0.75 cup dark brown sugar, packed; 2 ripe pears, pared, cored, cut into small dice; 0.5 cup canned pumpkin puree; 0.5 cup chopped toasted pecans; 0.5 teaspoon vanilla extract; 1 cup heavy cream, whipped

Ready in: 1h

Serves: 6 servings

Ingredients: 15

A delectable dessert that combines the warmth of autumn spices with the richness of pumpkin and pecans, topped with a dollop of whipped cream.

Ingredients

¹⁄₂	cup all-purpose flour
1	teaspoon baking powder
¹⁄₂	teaspoon ground cinnamon
¹⁄₄	teaspoon ground allspice
¹⁄₄	teaspoon ground cardamom
¹⁄₄	teaspoon ground ginger
¹⁄₄	teaspoon grated nutmeg
¹⁄₄	teaspoon salt
3	large eggs, room temperature
³⁄₄	cup dark brown sugar, packed
2	ripe pears, pared, cored, cut into small dice
¹⁄₂	cup canned pumpkin puree
¹⁄₂	cup chopped toasted pecans
¹⁄₂	teaspoon vanilla extract
1	cup heavy cream, whipped

Instructions

1.	Preheat the oven to 375 degrees Fahrenheit. Grease an 8-inch square glass baking dish with butter.
2.	In a small bowl, combine the all-purpose flour, baking powder, ground cinnamon, ground allspice, ground cardamom, ground ginger, grated nutmeg, and salt.
3.	Using an electric mixer, beat the eggs and packed dark brown sugar on medium speed until thickened, approximately 2 minutes. Reduce the speed to low and gradually mix in the flour mixture. Gently fold in the diced pears, canned pumpkin puree, chopped toasted pecans, and vanilla extract. Transfer the batter into the prepared dish.
4.	Bake the cake until the top is well browned, for about 30-35 minutes. Allow it to cool slightly on a wire rack. Serve warm, accompanied by a generous serving of whipped cream.