This velvety pumpkin dessert is an excellent alternative to plain old pumpkin pie. The nut topping is the crown on this elegant sweet treat.
INGREDIENTS (for 1 servings):
- 8 eggs
- 1 (29 ounce) can pumpkin
- 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground mace
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
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- Nut Topping:
- 1/2 cup chopped almonds
- 1/2 cup chopped pecans
- 1/4 cup firmly packed brown sugar
- 1 teaspoon vanilla extract
- 2 tablespoons butter or margarine
PREPARATION:
Preheat oven to 350 degrees F. In large mixing bowl, beat eggs; add remaining ingredients except Nut Topping. Mix well. Pour into lightly greased 9-inch spring form pan.
Bake 55 to 60 minutes or until knife inserted near center comes out clean. Cool thoroughly; remove side of pan. Sprinkle with Nut Topping. Refrigerate leftovers.
Nut Topping: In heavy skillet, brown 1/2 cup chopped almonds, 1/2 cup chopped pecans, 1/4 cup firmly packed brown sugar and 1 teaspoon vanilla extract in 2 tablespoons butter or margarine.