1 can pumpkin puree (or fresh)
3/4 cup brown sugar
2 large eggs
1/4 cup butter, melted
1 cup all-purpose flour (or gluten-free flour blend)
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 cup chopped pecans
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine pumpkin puree, brown sugar, eggs, and melted butter and blend until smooth.
Add flour, cinnamon, nutmeg, and salt, and fold the mixture until just combined.
Gently fold in the chopped pecans.
Pour the mixture into a greased baking dish and spread evenly.
Bake for 30-35 minutes until the top is golden brown.
Allow to cool for at least 15 minutes before serving.
Serve warm with ice cream or whipped cream.