 | | 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.
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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 |
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