This Pumpkin Slice recipe is sweet and super moist with a mild pumpkin and cinnamon flavour.
This week I have been taking a trip down memory lane by going through some of my nanna’s old recipes. You will find out why next week but I’ll give you a clue, it has something to do with Christmas very quickly approaching.
Looking through my nanna’s recipes I found her Pumpkin Slice recipe and with Halloween approaching it seemed the perfect thing to bake. I have been seeing so many pumpkin recipes on blogs and facebook recently, I thought I should add to them.
To be honest, I don’t really get into Halloween. I don’t buy lollies for trick or treaters and because of this, I have been known to not answer the door when kids knock. Is that horrible?
This Pumpkin Slice recipe is so easy to make. It doesn’t contain many ingredients and doesn’t take very long to prepare.
It really just involves throwing all the ingredients in a bowl, giving them a mix, spreading in a large pan, topping with brown sugar, cinnamon and walnuts and baking. It smells amazing and tastes even better.
I made my Pumpkin Slice without walnuts because Mr My Sunday Bakes isn’t a fan of nuts. But I must say, I think you should use them if you do like them. They add great texture and flavour.
- 420g can pumpkin soup
- 4 eggs
- 2 cups caster sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups self-raising flour
- ½ teaspoon cinnamon
- 2 tablespoons brown sugar
- 3 tablespoons crushed walnuts
- Preheat the oven to 180 degrees C (fan-forced).
- Place baking paper in a slice tin of approximately 32cm x 24cm in size.
- Place the soup, egg, caster sugar, vegetable oil, vanilla extract and flour in a mixing bowl and mix until combined.
- Pour into prepared tin and sprinkle with cinnamon, brown sugar and walnuts.
- Bake for approximately 45 minutes. Slice is ready when a skewer inserted comes out clean.
- Allow to cool and cut into pieces.