Fluffy Pumpkin Casserole
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Fluffy Pumpkin Casserole
Fluffy Pumpkin Casserole
1 (29 oz.) can solid pack pumpkin
1/3 c. brown sugar
5 tbsp. margarine, melted
1 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. ground ginger
3 eggs, well beaten
1/2 c. cream or milk
2 tbsp. honey
1/2 c. walnuts, chopped
Mix pumpkin, sugar, margarine, salt, and spices in large bowl. Add eggs and cream; mix thoroughly. Spoon mixture into casserole dish. Drizzle honey on top. Sprinkle with walnuts. Bake at 375 degrees in preheated oven for 50 minutes or until slightly puffed. Serve at once
1 (29 oz.) can solid pack pumpkin
1/3 c. brown sugar
5 tbsp. margarine, melted
1 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. ground ginger
3 eggs, well beaten
1/2 c. cream or milk
2 tbsp. honey
1/2 c. walnuts, chopped
Mix pumpkin, sugar, margarine, salt, and spices in large bowl. Add eggs and cream; mix thoroughly. Spoon mixture into casserole dish. Drizzle honey on top. Sprinkle with walnuts. Bake at 375 degrees in preheated oven for 50 minutes or until slightly puffed. Serve at once
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