# Ingredients:
→ 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
# Instructions:
01 - Preheat the oven to 325°F (160°C). Grease an 8-inch square baking dish or a similar-sized pan.
02 - In a large mixing bowl, whisk together the milk, melted butter, eggs, pumpkin purée, and vanilla extract until smooth.
03 - In a separate bowl, whisk together the flour, sugar, cinnamon, nutmeg, ginger, and salt.
04 - Gradually add the dry ingredients to the wet mixture, whisking until just combined. The batter will be quite liquid—this texture is expected.
05 - Pour the batter into the prepared baking dish.
06 - Bake for 45 to 55 minutes, or until the center is just set but slightly wobbly. A knife inserted should come out mostly clean with a bit of custard clinging.
07 - Allow to cool completely in the pan. For optimal texture, refrigerate for at least 2 hours before slicing.
08 - Dust with powdered sugar and serve with whipped cream, if desired.
