PUMPKIN PECAN PUDDING CAKE

I got this recipe from Life Made Sweeter who adapted it from Martha Stewart.

1-2/3 cups all-purpose flour or white whole wheat flour works wonderfully too (measured correctly - spoon and sweep method)

1 cup packed brown sugar
1-1/2 teaspoons baking powder
2 teaspoons pumpkin pie spice homemade or store bought
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup milk can use almond milk for vegan
2/3 cup canned pure pumpkin or pumpkin puree not pumpkin pie filling
1/4 cup butter melted
25 whole pecans feel free to add chopped pecans and stir into the batter instead
Topping:

1-1/3 cups very hot or boiling water
3/4 cup packed brown sugar

1. In a large bowl, sift together flour, sugar (to remove any lumps), baking powder, pumpkin pie spice, cinnamon, and salt. Whisk until combined.
2. Add milk, pumpkin and melted butter and using a wooden spoon, mix until just combined.
3. Spread batter into the bottom of the slow cooker (a 4 or 5 quart work best)
4. Top with pecans, pressing firmly into the batter.
5. Add brown sugar and water into a small saucepan. Heat over medium heat until simmering and sugar dissolves. Carefully pour into slow cooker over the batter. (The nuts may float around but this is okay)
6. Cook on low for 2 hours (slow cooker times may vary)
7. Serve warm, spooning sauce from bottom of pan over cake and with a scoop of ice cream, if desired.

file photo