Serves 8 individual portions

 For the pumpkin layer:

½ cup all purpose flour
½ cup whole wheat flour
1 ¾ tsp baking powder
½ tsp salt
1/3 cup granulated sugar
2 tsp pumpkin pie spice
1/3 cup pumpkin puree
50 g whipping cream
1/3 cup butter, unsalted
2 tsp vanilla extract

 For the topping:

½ tsp vanilla extract
½ cup granulated sugar
½ cup brown sugar
¼ tsp ground cinnamon
1 cup pecan pieces
1 ½ cups very hot water

Method:

1. Preheat oven to 350°F (baking mode).
2. Lightly grease 8 individual oven proof ramequin OR a 9x9 oven proof pan.
3. In a medium bowl, mix granulated sugar, both flours, salt, baking powder, and spice.
4. In separate smaller bowl mix (wet ingredients) together: pumpkin puree, cream, melted butter, and vanilla until smooth.
5. Using a whisk or a hand blender, slowly pour the wet ingredients mix into the dry ingredients, incorporating until combined into a thick & smooth batter.
6. Divide this batter onto your 8 greased ramequin OR spread at the bottom of your greased pan, place onto a baking sheet lined with parchment (this will catch any drips while cooking in the oven).
7. For the topping: combine all ingredients except the hot water in a small bowl and then sprinkle it evenly over the pumpkin batter in the baking dish.
8. Gently pour the hot water evenly over the top - DO NOT STIR!
9. Carefully place into the oven, and bake for up to 40 minutes, or until top is brown and set so that it is no longer giggling when gently shaked.
10. Let cool for at least 5 minutes before serving
Serving suggestion: maple caramel ice cream.