Spicy Pumpkin and Hazelnut Dessert Casserole

I haven't tried this yet. Posting for safe-keeping and holiday use.

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 1 (16 ounce) can pumpkin puree
• 1  cup  firmly packed light brown sugar
• 1  teaspoon salt
• 1  teaspoon ground cinnamon
• 1⁄2 teaspoon ground nutmeg
• 1⁄4 teaspoon ground cloves
• 2  cups half-and-half
• 3  large eggs
• 1  cup  chopped hazelnuts
• 2  tablespoons butter, melted
•  whipped cream

Directions

1. Butter a 1 1/2 quart casserole dish and set aside.
2. In a large mixing bowl, add the pumpkin; set aside.
3. In a small mixing bowl, add the brown sugar, salt, and spices; stir to mix; add to the pumpkin puree and stir until well blended.
4. In a medium mixing bowl, add the half-and-half and eggs; whisk until frothy.
5. Add to the pumpkin mixture; stir to blend.
6. Transfer mixture to prepared casserole dish.
7. Sprinkle hazelnuts over the top.
8. Drizzle with melted butter.
9. Bake in a 350° oven for 50-55 minutes or until knife inserted in the center comes out almost clean.
10. Let cool.
11. If desired, top with whipped cream.
12. Note--may add a tablespoon or two of rum or bourbon to the pumpkin mixture before baking if desired.