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.