Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Half and half (light cream)
6 lg Eggs
1/2 c Sugar
1/2 c Firmly packed golden brown
-sugar
6 tb Unsulfured (light) molasses
1 1/2 ts Ground cinnamon
1 1/2 ts Ground ginger
3/4 ts Ground nutmeg
1/8 ts Ground cloves
1/4 ts Salt
1 1/2 lb Solid pack pumpkin (24 oz)
Walnut Cream:
1 1/2 c Chilled whipping cream
3 tb Powdered sugar
1 1/2 tb Dark rum
3/4 c Walnuts, toasted, finely
-chopped

Preheat oven to 325 deg F. Butter shallow 8-cup baking dish. Bring
half and half to simmer in small saucepan. Set aside. Beat eggs, both
sugars, molasses, cinnamon, ginger, nutmeg, cloves and salt in large
bowl to blend. Mix in pumpkin, warm half and half. Pour mixture into
prepared dish. Set dish in large baking pan. Add enough hot water to
pan to come halfway up sides of dish. Bake until custard is set and
knife inserted 2 inches from centre comes out clean, about 50
minutes. Cool completely. (Can be prepared 1 day ahead. Cover and
refrigerate.) Serve cold or at room temperature with Walnut Cream.

Walnut Cream: Whip chilled cream in medium bowl until soft peaks
form. Add powdered sugar and rum and whip until firm peaks form. Fold
in chopped toasted walnuts. (Can be prepared 4 hous ahead. Cover and
chill.) Source: Bon Appetit, Nov/91 Posted by Linda Davis

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