| Directions |
- Combine the pumpkin, brown suga, butter, salt nutmeg, cinnamon and ginger in a large mixing bowl.
- Add the eggs and cream, stir well.
- Spoon the mixture into a 2 1/2 quart greased baking dish.
- Drizzle with honey and sprinkle with nuts.
- Bake at 375° F. for 50 minutes or until slightly puffed.
- Serve immediately with whipped cream if desired.
|
|
|
Prep Time: 15 minutes Cook Time: 45 minutes Container: large mixing bowl, 2 1/2 quart baking dish Servings: 6
| | Ingredients | - | | 29 ounces pumpkin puree |
- | | 1/3 cup brown sugar - packed |
- | | 5 tablespoons unsalted butter or margarine - melted |
- | | 1 teaspoon salt |
- | | 1/2 teaspoon nutmeg - ground |
- | | 1/2 teaspoon cinnamon |
- | | 1/2 teaspoon ginger - ground |
- | | 3 eggs |
- | | 1/2 cup cream or half and half |
- | | 2 tablespoons honey |
- | | 1/2 cup pecans or walnuts - chopped |
- | | whipped cream for garnish |
|
| |