Oven-Baked Pumpkin Delight with Candied Pecans and Whipped Cream

Ingredients

- 2 cups pumpkin puree
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup candied pecans, roughly chopped
- 1 cup heavy whipping cream
- 2 tablespoons granulated sugar (for whipped cream)
- 1 teaspoon vanilla extract

Instructions

1. Preheat the Oven:
Set your oven to 350°F (175°C) to ensure it reaches the right temperature for baking.

2. Prepare the Pumpkin Mixture:
In a large mixing bowl, combine 2 cups of pumpkin puree with 1 cup of granulated sugar, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of salt. Mix thoroughly until well-blended.

3. Bake the Pumpkin Mixture:
Pour the pumpkin mixture into a greased baking dish, spreading it evenly with a spatula. Place it in the preheated oven and bake for 30 minutes (PT30M).

4. Prepare Candied Pecans:
Roughly chop 1 cup of candied pecans and set aside for topping later.

5. Make the Whipped Cream:
While the pumpkin is baking, use a chilled bowl and beaters to whip 1 cup of heavy whipping cream until soft peaks form. Gradually add 2 tablespoons of granulated sugar and 1 teaspoon of vanilla extract, continuing to whip until stiff peaks form. This should take about 5 minutes (PT5M).

6. Assemble the Dessert:
Once baked, remove the pumpkin mixture from the oven and let it cool slightly for about 10 minutes (PT10M).

7. Top and Serve:
Just before serving, generously spread the whipped cream over the cooled pumpkin bake. Sprinkle the chopped candied pecans evenly on top for added crunch and sweetness.

Total Time

PT45M
45 minutes

Type of Dish

Dessert

Keywords

pumpkin dessert, whipped cream, candied pecans, oven-baked dessert, fall treat, Thanksgiving dessert, easy pumpkin recipe, holiday sweet, homemade whipped cream, autumn dessert

Recipe Yield

Feeds 4 adults

Calories

1,020 calories

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