Ingredients
Scale
- 2 cups fresh pumpkin purée
- 1 cup heavy cream
- 3/4 cup brown sugar
- 2 tsp ground cinnamon
- 1/2 tsp freshly grated nutmeg
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C).
- Cut the pumpkin in half and scoop out the seeds. Roast cut side down on a baking sheet for about 45 minutes until tender.
- In a large bowl, combine the roasted pumpkin purée, heavy cream, brown sugar, cinnamon, nutmeg, and salt. Whisk until smooth.
- Transfer the mixture into a greased baking dish.
- Bake for 30-35 minutes until the top forms a slight crust and smells fragrant.
- Allow to cool slightly before serving warm.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg