Pumpkin-Nut Casserole

This recipe, adapted from one in Old-Fashioned Pumpkin Recipes from Bear Wallow Books, makes a slightly more savory alternative to sweet potato casserole for Thanksgiving or other fall feasts.

Ingredients

• 3 cups cooked pumpkin (canned or fresh)
• 2 tablespoons butter
• ¼ cup light cream
• 2 tablespoons brown sugar
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon cinnamon
• ¼ teaspoon nutmeg

Nut topping

• ¼ cup dark brown sugar
• 2 tablespoons light corn syrup
• 2 tablespoons melted butter
• 1 cup chopped walnuts

Directions

Mix pumpkin, butter, cream, sugar, and spices. Pour into 1 ½ quart casserole sprayed with nonstick cooking spray. Spread with nut topping and bake at 350 for 30 minutes. Serve warm.