Pumpkin Casserole in Glass for Spooning

Rating: 3.7798 / 5.00 (109 Votes)

Total time: 1 hour



Cut the pumpkin into cubes and steam with a little water (covered) until soft. Once the water has evaporated completely, finely puree the flesh with a hand blender. Lightly caramelize the butter with the sugar and simmer the pumpkin puree for 5 minutes. Add vanilla bean, cinnamon and orange zest and let cool. Then blend in the eggs and season with Bacardi, Amaretto and salt. Brush the glasses with melted butter and sprinkle with almonds.

Now spoon the mixture into the ovenproof glasses. Mix the biscuit crumbs and sugar and spread over the mixture. Cut the butter into small cubes and spread over the mixture. Bake in the oven at 190°C (convection oven) for about 15 minutes until golden brown.

Preparation Tip:

The casserole can be prepared in its raw state (well chilled) at least 4 hours before serving.

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