Spicy Pumpkin and Hazelnut Dessert Casserole |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 6 |
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I haven't tried this yet. Posting for safe-keeping and holiday use. Ingredients:
1 (16 ounce) can pumpkin puree |
1 cup firmly packed light brown sugar |
1 teaspoon salt |
1 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1/4 teaspoon ground cloves |
2 cups half-and-half |
3 large eggs |
1 cup chopped hazelnuts |
2 tablespoons butter, melted |
whipped cream |
Directions:
1. Butter a 1 1/2 quart casserole dish and set aside.
2. In a large mixing bowl, add the pumpkin; set aside.
3. In a small mixing bowl, add the brown sugar, salt, and spices; stir to mix; add to the pumpkin puree and stir until well blended.
4. In a medium mixing bowl, add the half-and-half and eggs; whisk until frothy.
5. Add to the pumpkin mixture; stir to blend.
6. Transfer mixture to prepared casserole dish.
7. Sprinkle hazelnuts over the top.
8. Drizzle with melted butter.
9. Bake in a 350° oven for 50-55 minutes or until knife inserted in the center comes out almost clean.
10. Let cool.
11. If desired, top with whipped cream.
12. Note-may add a tablespoon or two of rum or bourbon to the pumpkin mixture before baking if desired.
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