Batter Mix
1 cup all-purpose flour
1 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk (left over from evaporated & regular milk)
1 teaspoon vanilla extract or vanilla bean paste
Pumpkin Mix
29 oz canned pumpkin
1 cup evaporated milk
2 eggs
1 cup sugar
1/2 cup packed brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon each ground ginger, cloves and nutmeg
Whipped Cream
16 oz Heavy whipping cream
2/3 cup sugar
DIRECTIONS
Preheat oven to 350. Use a 13-in. x 9-in. baking dish; grease with veg shortening & set aside. In the first mixing bowl, beat the pumpkin, milk and eggs. Combine the remaining filling ingredients; In the second bowl, combine the flour, sugar, baking powder and salt, milk and vanilla until smooth. Pour into the prepared pan; batter first and pumpkin on top.. Bake at 350° for 55-60 minutes or until a knife inserted near the center comes out clean and the top is golden brown. Cool completely. Mix whipped cream & sugar until stiff peaks form. Serve with whipped cream. Enjoy!