Pumpkin Casserole Recipe - Allrecipes.com
Pumpkin Casserole Recipe
  • READY IN ABOUT hrs

Pumpkin Casserole

Recipe by  

"This is super easy, something different and tastes great with the main course. Enjoy!"

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Ingredients Edit and Save

Original recipe makes 10 - 12 servings Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine the pumpkin, evaporated milk, sugar, flour, eggs, vanilla, melted butter and ground cinnamon to taste. Spoon into a casserole dish.
  3. Bake at 350 degrees F (175 degrees C) for 1 hour.
Kitchen-Friendly View
  • PREP 5 mins
  • COOK 1 hr
  • READY IN 1 hr 5 mins
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Reviews More Reviews

Most Helpful Positive Review
Nov 12, 2003

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.

 
Most Helpful Critical Review
Nov 26, 2007

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.

 
Feb 24, 2008

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.

 
Nov 08, 2003

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.

 
Oct 24, 2005

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.

 
Nov 26, 2007

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!

 
Oct 12, 2004

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.

 
Aug 29, 2002

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.

 

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Nutrition

  • Calories
  • 218 kcal
  • 11%
  • Carbohydrates
  • 27.1 g
  • 9%
  • Cholesterol
  • 67 mg
  • 22%
  • Fat
  • 11.1 g
  • 17%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 169 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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