16 ounces of pumpkin
1 cup light brown sugar, packed
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups half-and-half
1 cup chopped hazelnuts
2 tablespoons butter, melted
Whipped cream for topping
Grease a one and a half quart casserole dish and preheat the oven to 350 degrees F.
- Put pumpkin in a large bowl and set aside.
- Mix brown sugar, salt, and spices in a separate small bowl, then add to the pumpkin.
- In another bowl, whisk together half-and-half and eggs until frothy.
- Add cream mixture to pumpkin and blend until smooth (it will be a liquid of sorts).
- Pour mixture into casserole dish and sprinkle the hazelnuts on top.
- Drizzle the melted butter over everything.
- Cook for 50 to 55 minutes
- Let cool, then top with whipped cream!
This dish is basically a custard. To check if it is done you can do the traditional test of sticking a knife or fork into it and seeing if it comes out clean, or you can do the jiggle test and shake the dish in the oven; if it is really jiggly, it isn't done yet. This dish is very very hazelnutty. If you like/love hazelnuts this is the dish for you. Overall, it is a tasty alternative to pumpkin pie or sweet potato casserole. I personally am not such a big hazelnut fan, so when I make this again I may cut the amount of nuts in half, or use pecans.
- credit -
From the "Crazy for Casseroles" cookbook.
Tata for now,L. Mousse