Recipe by Lori DeLosh
"This is super easy, something different and tastes great with the main course. Enjoy!"
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An excellent recipe. I cut the recipe in half. I used fresh pumpkin and substituted the following for the self-rising flour (1 c. self-rising flour=1 cup minus 2 T. regular flour, 1 1/2 tsp. baking powder and 1/8 tsp. salt). I will definitely make this again.
I made this with fresh pumpkin. While it was good, no one wanted to eat it as a side dish. It was just too sweet. But then, we never serve candied sweet potatoes as a side either.
This was great, but I modified it to make more healthy by cutting the sugar to 1/3 cup and cutting the butter to 1/4 cup. I also doubled the flour since the other solids were reduced.
this was a little too sweet for a side dish, but if served warm/room temp with a little whipped cream it would make an easy "substiution" for pumpkin pie! Actually, this would probably work well if baked in individual bowls.
I wasn't entirely sure about making a pumpkin casserole. I love pumpkin though so we gave it a try. My husband whipped it up and it is FABULOUS! We're going to make it for our Halloween dinner party. It's creamy and melts in your mouth.
I LOVED THIS!!! Instead of the cinnamon, I added 2T of pumpkin pie spice, and it was out of this world! I served it warm and topped it with whipped cream, and it was SO GOOD!! I can't tell you enough how good this was! It's better than pumpkin pie!
This was a real hit! Very easy to make, and very tasty. This can be served as a side dish with the main meal, or as a dessert (because it is sweet). It tastes similar to a custard.
I served it for Christmas and my family loved. I will make this again. I used oakflour instead of self rising flour because of wheat allergies and it was very good.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/11 of a recipe
Servings Per Recipe: 11
Amount Per Serving
Calories from Fat: 100
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