INGREDIENTS
1/4 tsp
Ginger, ground
2 cups
Pumpkin puree
4
Eggs, large
1 12 ounce can
Evaporated milk
1/4 tsp
Allspice
2 tsp
Baking powder
2 tsp
Baking soda
3 tsp
Cinnamon
2 cups
Flour
1/4 tsp
Nutmeg
1/4 tsp
Salt
1 1/8 cups
Sugar
1 tsp
Vanilla
1
splash Vanilla
3/4 cup
Vegetable oil
1 14 ounce can
Condensed milk, sweetened
3/4 cup
Half-and-half
2 cups
Heavy whipping cream