Spicy Pumpkin and Hazelnut Dessert Casserole Recipe

Name: Spicy Pumpkin and Hazelnut Dessert Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16 ounce) can pumpkin puree; 1 cup firmly packed light brown sugar; 1 teaspoon salt; 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; ¼ teaspoon ground cloves; 2 cups half-and-half; 3 large eggs; 1 cup chopped hazelnuts; 2 tablespoons butter, melted; whipped cream

Servings: persons

1
Butter a 1 1/2 quart casserole dish and set aside.
2
In a large mixing bowl, add the pumpkin; set aside.
3
In a small mixing bowl, add the brown sugar, salt, and spices; stir to mix; add to the pumpkin puree and stir until well blended.
4
In a medium mixing bowl, add the half-and-half and eggs; whisk until frothy.
5
Add to the pumpkin mixture; stir to blend.
6
Transfer mixture to prepared casserole dish.
7
Sprinkle hazelnuts over the top.
8
Drizzle with melted butter.
9
Bake in a 350 oven for 50-55 minutes or until knife inserted in the center comes out almost clean.
10
Let cool.
11
If desired, top with whipped cream.
12
Note--may add a tablespoon or two of rum or bourbon to the pumpkin mixture before baking if desired.

370

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (16 ounce) can pumpkin puree, 1 cup firmly packed light brown sugar, 1 teaspoon salt, 1 teaspoon ground cinnamon, and more.

Yes, Spicy Pumpkin and Hazelnut Dessert Casserole falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Spicy Pumpkin and Hazelnut Dessert Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions