Ingredients
1½cupswhole wheat,or all purpose flour
¾cupbrown sugar,plus 1 cup, lightly packed, divided
2tspbaking powder
1tspcinnamon
¼tspsalt
pinch of nutmeg
pinch of cloves
¾cuppure pumpkin puree
⅓cupmilk
1tbspoil
1tspvanilla extract
2tspcorn starch
1¼cuphot water,or boiling water
2tbspbutter
Preparation
Preheat oven to 350 degrees F. Lightly grease a 9-inch pie plate or baking dish and set aside.
In a large bowl, stir together the flour, ¾ cup brown sugar, baking powder, cinnamon, salt, nutmeg and cloves with a spoon.
Add in pumpkin, milk, oil and vanilla and stir until a thick batter forms. Spread evenly into prepared pie plate.
In a small bowl, stir together 1 cup brown sugar and corn starch until there are no clumps. Sprinkle over cake batter.
Add butter to hot water and stir until melted. Pour over brown sugar mixture in pan.
Bake for 35 to 40 minutes until top is completely set. Let sit for 5 to 10 minutes before serving.
Leftovers can be stored in the refrigerator and reheat perfectly!
