# What You’ll Need:
→ 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
# How to Make It:
01 - Preheat the oven to 325°F. Grease an 8-inch square baking dish or equivalent pan.
02 - Whisk together the milk, melted butter, eggs, pumpkin purée, and vanilla extract in a large bowl until smooth.
03 - In a separate bowl, whisk the flour, sugar, cinnamon, nutmeg, ginger, and salt until evenly blended.
04 - Gradually add the dry mixture to the wet ingredients, whisking gently until just combined. Batter will be liquid.
05 - Pour batter into the prepared dish and bake for 45 to 55 minutes until the center is mostly set but slightly wobbly; a knife inserted should come out mostly clean with a bit of custard.
06 - Allow to cool completely in the pan, then refrigerate at least 2 hours for optimal texture before slicing.
07 - Dust with powdered sugar and serve alongside whipped cream if desired.
