Ingredients for Baked Creamy Cinnamon Pumpkin
- 15 oz can pumpkin puree
- 1 cup heavy cream
- 1/2 cup packed brown sugar
- 2 teaspoons cinnamon
- Salt & Pepper (measurement not found)
- 1 tablespoon all-purpose flour
- 14 oz can condensed milk
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
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How to Make Baked Creamy Cinnamon Pumpkin
- Preheat oven to 350°F (175°C).
- If using an early-season pumpkin, lightly coat it with 1 tablespoon of all-purpose flour.
- In a large bowl, combine the pumpkin puree (15 oz can), condensed milk (14 oz can), heavy cream (1 cup), brown sugar (1/2 cup packed), cinnamon (2 teaspoons), nutmeg (1/2 teaspoon), and ginger (1/4 teaspoon).
- Mix well until all ingredients are thoroughly combined and the mixture is smooth.
- Pour the mixture into an oven-safe baking dish (approximately 8x8 inches).
- Bake for 50-60 minutes, or until the pumpkin is set and the top is lightly browned. If using a microwave, transfer the mixture into a microwave-safe dish and cook on high for 5-7 minutes, stirring halfway through. Continue cooking in 1-minute intervals until heated through and set. Cooking times will vary depending on your microwave's power.
- Let cool slightly before serving. Garnish with extra cinnamon or whipped cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
58g
Fat
29g
Carbs
6g
