Spicy Pumpkin and Hazelnut Dessert Casserole

Name: Spicy Pumpkin and Hazelnut Dessert Casserole
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 6 serving(s)
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

Submitted by ratherbeswimmin

"I haven't tried this yet. Posting for safe-keeping and holiday use."

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Ready In:: 1hr 10mins
Ingredients:: 11
Serves:: 6

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

Butter a 1 1/2 quart casserole dish and set aside.
In a large mixing bowl, add the pumpkin; set aside.
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.
In a medium mixing bowl, add the half-and-half and eggs; whisk until frothy.
Add to the pumpkin mixture; stir to blend.
Transfer mixture to prepared casserole dish.
Sprinkle hazelnuts over the top.
Drizzle with melted butter.
Bake in a 350° oven for 50-55 minutes or until knife inserted in the center comes out almost clean.
Let cool.
If desired, top with whipped cream.
Note--may add a tablespoon or two of rum or bourbon to the pumpkin mixture before baking if desired.