| | Directions | | Preheat oven to 350°. Lightly grease 1-quart casserole. Mix pumpkin, sugar, butter, nutmeg, salt, dash of pepper, eggs and crushed pineapple. Mix well and turn into casserole. Glaze: Mix brown sugar and syrup in small saucepan. Heat while stirring until sugar is dissolved, then bring to a boil. Remove from heat and cool slightly. Add brandy. Arrange crushed pecans around the edge of casserole. Cover pumpkin and pecans with glaze; bake 40 minutes. |
|
|
| Ingredients | | - |  | 3 cups pumpkin |
| - | | 2 tablespoons sugar |
| - | | 2 tablespoons butter, melted |
| - | | 1/4 teaspoon nutmeg |
| - | | 1/2 teaspoon Salt |
| - | | dash pepper |
| - | | 1 can crushed pineapple (8 ounce can) |
| - | | 2 eggs slightly beaten |
| - | | 1/2 cup pecans, chopped |
| - | | GLAZE: |
| - | | 1/2 cup light brown sugar, firmly packed |
| - | | 1/4 cup maple syrup |
| - | | 1/2 cup crushed pecans |
| - | | 1 tablespoon Brandy |
| |
| |
