1 cup butter, softened
3 cups white sugar
1 cup all-purpose flour
2 teaspoons baking soda
3 teaspoons pumpkin pie spice
2 teaspoons lemon and orange zest
1 teaspoon pumpkin pie spice
1 (19 ounce) can pumpkin puree
1 1/4 cups packed light brown sugar
1 teaspoon vanilla extract
1/4 cup pumpkin pie spice
1 cup chopped pecans
1 (15 ounce) can evaporated milk
1 (15 ounce) can pumpkin puree
1 teaspoon lemon zest
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 10x15 inch pan.
In a large saucepan, melt butter, sugar, and flour over low heat. Stir until browned and crusted. Remove from heat and stir in eggs, pumpkin pie spice, lemon zest, and pumpkin pie spice. Mix together. Spread mixture evenly into the prepared pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting. Frost with cinnamon glaze before serving.
This was very good but I ended up stuffing it full of lard and serving it over white rice.It was greasy, and I think that might be because I used a cast iron Dutch oven; 200 would be better.