Ingredients
¼ cup + 2 Tbsp/85g unsalted butter, melted plus a little extra to grease the pan
One 15oz/425g can pumpkin purée
6 large eggs, at room temperature
1 cup/200g packed light brown sugar
¼ cup/60ml maple syrup
2 Tbsp white or yellow miso paste
½ tsp ground cinnamon
½ tsp ground green cardamom
One 13 ½ oz/400ml can full-fat coconut milk
1 cup/140g all-purpose flour
Confectioners’ sugar for serving (optional)
Instructions
- Preheat the oven to 400F/200C.
- Grease and line a 9 in by 13 in/23cm by 33cm rectangular baking pan with a little butter and parchment paper.
- In a large mixing bowl, whisk together the pumpkin purée, melted butter, eggs, brown sugar, maple syrup, miso, cinnamon, and cardamom until smooth and no lumps present. You can also mix them in a blender or food processor. Whisk in the coconut milk and the flour. Pour the mixture carefully into the greased pan and bake the bebinca in the preheated oven until the edges start to firm up and turn golden brown; the top should be firm to touch but jiggle ever so slightly, 50 to 60 minutes, rotating the pan halfway through. Remove from the oven and let cool completely to room temperature on a wire rack. Refrigerate for at least 2 hours, preferably overnight.
- Cut with a sharp, serrated knife and serve. Dust with confectioners’ sugar if desired (don’t dust the whole thing as it is hygroscopic and hyperosmotic; it will pull the liquid out of the bebinca if it sits on it for hours).
Notes
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You can use canned pumpkin or roasted pumpkin (this is how I roast my pumpkin, remember to purée it really well in a food processor or high-speed blender)
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Use white or yellow miso here; the red variety will be too salty for this application.
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Don’t add salt; the miso provides plenty.
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The grade of maple syrup won’t make that much of a difference here; use what you can find easily. When measuring maple syrup, I like to grease the inside of the measuring cup with a little neutral vegetable oil (a can of spray oil is fantastic for this), the liquid flows out easily.
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This is the baking pan I use, it’s superb for all sheet/tray bakes.
