Baked Creamy Cinnamon Pumpkin Recipes

Steps:

• Lay the slices or pieces of pumpkin tightly in an ovenproof dish.
• Sprinkle with salt & pepper.
• Pour cream over and around the pumpkin.
• Mix together the brown sugar & cinnamon and sprinkle over the top.
• Cover with foil & bake for about an hour at 180'C or until pumpkin is tender, or microwave on high for approx 6-10mins.

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• Separate cans of dough into 10 rolls; refrigerate 2 icing containers. Cut each roll into 6 pieces; place in dish.
• In medium bowl, beat eggs, half-and-half, pumpkin, granulated sugar and pumpkin pie spice with whisk until blended. Pour over pieces in dish; stir to distribute mixture and coat pieces with egg mixture.
• Bake 35 to 39 minutes or until deep golden brown. Let stand 15 minutes. In small microwavable bowl, add icing from both containers. Microwave uncovered on High 15 to 20 seconds or until icing is drizzling consistency. Drizzle icing, and sprinkle pecans over top of bake.
• Meanwhile, in chilled medium bowl, beat whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed; beat in powdered sugar, cinnamon and vanilla. Increase speed; beat mixture until stiff peaks from. Use large spoon for serving. Serve pieces with whipped cream.

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge., In a small bowl, combine sugar, cornstarch, salt and cinnamon. In a large bowl, combine eggs, pumpkin and sugar mixture. Gradually stir in milk. Pour into crust. , Bake for 10 minutes. Reduce heat to 350°; bake until a knife inserted in the center comes out clean, 45-50 minutes. Cool on a wire rack. If desired, serve with whipped cream. Refrigerate leftovers.