Saturday, October 8, 2011
1 can (15 ounces) pumpkin puree (Jason had pureed a pumpkin last year and we had a few containers still left in the freezer)
3/4 cup light brown sugar, packed
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
3 large eggs, slightly beaten
1 3/4 cups half-and-half or light cream
Butter a 1 1/2-quart casserole. Heat oven to 350°. In a large mixing bowl, combine all ingredients and whisk or beat on low speed until blended. Pour into the prepared casserole and bake for 55 to 65 minutes, or until a knife inserted in the center comes out clean. If desired, serve with sweetened whipped cream and cinnamon sugar for sprinkling.
Serves 6 to 8.
MY REVIEW: I served this both with whipped cream and cinnamon sugar. Every seemed to enjoy it!