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For years I made my annual pumpkin bread and pie, but didn't venture beyond the traditional. Since then I have realized that pumpkin is nutritious and a frugal choice if you stock up during the autumn sales at the store. Plus, when I bring one of a recipe like this to a family get together, there usually isn't a duplicate! Ingredients:
3 cups (1 can: 1 lb 13 oz) pumpkin
2 tablespoons sugar
2 tablespoons butter, melted
1/4 tsp. nutmeg
1/2 tsp. salt
dash pepper
2 eggs, slightly beaten
1/2 cup, chopped pecans
Glaze:
1/2 cup light-brown sugar, firmly packed
1/4 cup maple syrup
1/2 cup pecan halves
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
Preheat oven to 350 degrees. Lightly grease 1 quart casserole. Combine pumpkin, sugar, butter, nutmeg, salt, pepper, eggs and chopped pecans in large bowl, Mix well, and turn into casserole. Make Glaze: mix brown sugar and syrup in small saucepan. Heat while stirring, until sugar is dissolved; then bring to a boil. Remove from heat and cool slightly. Arrange pecan halves around the edge of casserole. Cover pumpkin and pecans with glaze; bake 40 minutes.
Makes 6-8 servings Recipe submitted by: Brenda Hyde
Seeds of Knowledge Brenda Hyde is a freelance writer and editor of Seeds of Knowledge.
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