# Components:
→ Wet Ingredients
01 - 1 cup whole milk
02 - 4 tablespoons unsalted butter, melted and cooled
03 - 3 large eggs, at room temperature
04 - 1 cup pumpkin purée (not pumpkin pie filling)
05 - 1 teaspoon pure vanilla extract
→ Dry Ingredients
06 - 1 cup all-purpose flour
07 - 1 cup granulated sugar
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
# Directions:
01 - Preheat the oven to 325°F. Grease an 8-inch square baking dish or similar-sized pan.
02 - In a large bowl, whisk together milk, melted butter, eggs, pumpkin purée, and vanilla extract until smooth.
03 - In a separate bowl, whisk flour, sugar, cinnamon, nutmeg, ginger, and salt until evenly combined.
04 - Gradually add the dry ingredients to the wet mixture, whisking until just combined; the batter will be quite liquid.
05 - Pour batter into the prepared baking dish and bake for 45 to 55 minutes, until the center is mostly set but slightly wobbly.
06 - Allow to cool completely in the pan, then refrigerate for at least 2 hours before slicing for optimal texture.
07 - Dust with powdered sugar and serve with whipped cream if desired.
