Ingredients for Baked Creamy Cinnamon Pumpkin
- 1 (15 ounce) can pumpkin puree
- Cream
- 1/2 cup packed light brown sugar
- 2 teaspoons ground cinnamon
- Salt & Pepper
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.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
58g
Fat
29g
Carbs
6g
