The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Nov. 19, 2009
Yummy! I recommend using a dish smaller than a 9x13. I used only 3/4 cup sugar.
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Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA
Living In: Pasadena, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Nov. 18, 2009
Had a large quantity of fresh pumpkin and made this casserole for dinner. Wonderful side dish - just like a pumpkin souffle. Will be making this again.
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Cooking Level: Professional

Living In: Summit Point, West Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Nov. 15, 2009
I used 1 tsp pumpkin pie spice instead of the 2 pinches ground cinnamon. This was perfect! This is less sweet than sweet potato casserole, which is great when you want something that's more like a light side than a heavy dessert.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Nov. 11, 2009
Outstanding recipe! I substituted Vanilla Yogurt for the Condensed Milk, Brown Sugar for the White Sugar, Corn Flour as a non-Gluten alternative and served it with a touch of Nutmeg for added color. It was a great success!
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Tad

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Nov. 10, 2009
This was delish! The only thing I did different was put mini marshmallows on top for the last 10 minutes of baking. It reminds me of pumpkin pie without the crust! Will make again :)
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Cooking Level: Intermediate

Home Town: Gladstone, Oregon, USA
Living In: Oregon City, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Nov. 8, 2009
This is a new favorite!! Tastes a lot like pumpkin pie filling, but maybe even better! Big hit! First thing gone at our big family dinner!!
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Cooking Level: Intermediate

Living In: East Moline, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Nov. 6, 2009
Made this last night with a garlic roasted chicken, the family absolutely loved it. My kids couldn't get enough. very comforting food with fall flavors. will make this again and soon. taking someone else's advise and will be making for breakfast. if you like pumpkin you have to try this recipe!
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kat

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Oct. 18, 2009
This recipe is now a staple for our holiday dinners. Everyone loves it and always asks for the recipe.
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Cooking Level: Expert

Home Town: Middletown, Ohio, USA
Living In: Englewood, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Oct. 18, 2009
Prepared this exactly as instructions said, and came out wonderful! Everyone loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Oct. 5, 2009
absolutely delicious. we like to put a scoop of "good" vanilla ice cream with it. thanks for a great recipe.
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Cooking Level: Intermediate

Home Town: Kingston, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Sep. 29, 2009
Excellent! The whole family raved about it. Everyone had seconds. No one could resist this dessert-like dish. I made it exactly as stated in the original recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Sep. 28, 2009
I used 1/4 of the sugar and added more cinnamon, nutmeg and mace. Delicious!
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jr

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
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Reviewed: May 17, 2009
The fact that one reviewer made this as pumpkin pie and another served it with chicken and broccoli indicates a case of mistaken (or rather confused) identity. The truth is that this recipe is quite versatile. I was going for side dish rather than dessert, so I only used 1/4 c brown sugar. I also replaced 1/4 c of the butter with 1/4 c applesauce to make it a bit healthier. Then I popped it in the oven while I prepared the rest of dinner - very easy! It came out moist and fluffy (warning: the fluffiness doesn't carry over to the next day), with just the right amount of sweetness to serve with dinner. For more of a dessert feel, I might use up to 1/2 c sugar - the pumpkin puree is sweet in itself. And you can top with marshmallows or whipped cream, yum!
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Cooking Level: Intermediate

Living In: Daly City, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.79 star rating.
Reviewed: Apr. 20, 2009
This is really quite good. I made it according to directions and didn't find it too sweet at all, contrary to others' reviews. But I am southern so it takes a lot to reach sugar overload for me. My 2 year old loved it as did my husband. He said he would rather have this than sweet potato casserole for holidays. BTW - sweet potato casserole is sweeter than this is, for those looking for a sweet index.
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Cooking Level: Expert

Home Town: West Point, Mississippi, USA
Living In: Miami, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Mar. 24, 2009
My family LOVED this. I actually enjoyed this much more than pumpkin pie...it was great!!! Thanks!
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Living In: Berlin, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.79 star rating.
Reviewed: Mar. 7, 2009
Very Good...I don't know but everytime I use pumpkin puree from a can every once in a while I will get a bite that has something crunchy in it....weird, but the casserole is great!
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Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Mar. 2, 2009
I have celiac disease, no gluten or wheat allowed. This recipe is absolutely wonderful. No one in my family even missed the crust! It is delicious as a side or dessert with topping.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Feb. 20, 2009
My family loved this, especially my husband. I used FF skimmed evaporated milk. I don't keep self-rising flour around, so I used the recipe on this site and halved it to replace the self-rising flour in the recipe. I felt that the this was a little too sweet and will cut the sugar next time. We had some whipped topping in the house and that was great on top. Kind of like a crustless pumpkin pie! I also ended up having to cook this a good 10 minutes longer than the recipe stated.
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Cooking Level: Intermediate

Living In: Overland Park, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Jan. 18, 2009
Just finished making this and WOW!!!! It is Great!! The best. Better than pumpkin pie in my opinion. Plus, no crust (safe from those extra calories). This is my new Favorite pumpkin recipe. Also put just a dash of nutmeg in the batter and used olivio margarine instead of butter, brown sugar instead of white. Yum! Yum! To Good!!!!!!!! Thanks so Much for this fine recipe.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Jan. 14, 2009
Easy recipe and taste so yummy
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