Ingredients
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1/2 cup butter
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3 eggs
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3/4 cup sugar
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1 teaspoon vanilla
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1 cup sour cream
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2 cups flour
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1 teaspoon baking soda
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1 teaspoon baking powder
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1 (15 ounce) can pumpkin
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3/4 cup sugar
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1/2 teaspoon salt
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1 teaspoon ground cinnamon
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1/2 teaspoon ground ginger
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1/4 teaspoon ground cloves
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2 eggs
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1/2 cup evaporated milk
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1/3 cup butter
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1 cup sugar
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2 teaspoons ground cinnamon
Instructions
- Grease or spray the bottom of a 9x13 pan.
- Mix together first 8 ingredients.
- Pour 1/2 of the mixture in the 9x13 pan.
- Prepare the pumpkin exactly like the pumpkin pie recipe on the can of pumpkin except you only use 1/2 cup of evaporated milk Or just mix together the next 8 ingredients.
- Pour all of the pumpkin mixture over the batter in the 9x13 pan.
- Pour the remaining half of batter over the pumpkin (this step is a little difficult-it's ok that the pumpkin mixes in a little with the batter) Make the topping, put over batter.
- Bake in a 325 degree over for 50-60 minutes.
- Let cool completely.
- Enjoy.