Instructions
1. Heat That Oven! Preheat your oven to a cozy 350°F.
2. Blend the Dry Goods: In a decent-sized mixing bowl, whisk together the flour, baking powder, salt, granulated sugar, and your spice medley. Take a moment to revel in the scents. Place this bowl to the side.
3. Tackle the Wet Ingredients: Grab a smaller bowl, and in it, swirl together the pumpkin puree, milk, your choice of melted butter or oil, and vanilla extract until well-mixed.
4. Unite the Wet and Dry: Slowly incorporate the wet mixture into the dry ingredients, blending until a thick, tantalizing batter forms.
5. Get Your Dish Ready: Spoon this rich batter into an 8-inch casserole dish with high sides.
6. Create the Topping: In yet another bowl — you’re a chef; you’re allowed to use all the bowls you want — blend the granulated sugar, brown sugar, and chopped pecans. Sprinkle this sugary nut mixture over the batter as evenly as possible.
7. The Grand Finale: Gently pour the hot water over everything. Resist the urge to stir; we’re not kidding!
8. Bake and Wait: Slide the casserole dish into the oven. To catch any potential overflow, place it on a baking sheet. Bake for about 40 minutes, or until the center sets like the autumn sun.
9. The Final Touch: After removing from the oven, let it cool for a brief 5 to 10 minutes. Serve generously, topping with additional pecans and a scoop of vanilla ice cream if you’re feeling particularly decadent.
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