I live in a country that doesn't have sweet potatoes, so I wanted to find a pumpkin-y recipe to use as a substitute this Thanksgiving. Today I did a trial run to test this recipe out and allrecipes.com never fails me. The flavor of this dish is out of this world--better than sweet potatoes! I made several adaptations: 1) I used measurable Splenda instead of sugar, and I only used 1/2-2/3 C based on others' reviews of how sweet the dish is. I found the sweetness level to be perfect. 2) One of our friends who will be having Thanksgiving with us is gluten-intolerant, so instead of normal self-rising flour, I used corn flour and a bit of baking powder. This recipe calls for so little flour anyway that I don't think it made much of a difference in the flavor--it tastes great to me! 3) I can't get evaporated milk here, so I measured out 2 cups of milk and simmered it down to 1 cup. This was my first attempt at making evaporated milk, but it worked out great in this recipe. The casserole burned on the surfaces where it touched my glass dish (bottom and sides), but I'm not sure if this was due to the corn flour (I've had other corn flour-based things burn) or if it is due to my stupid oven that doesn't have a proper temperature gauge (just "level 1" and "level 2" Ugh.). I'm pretty sure my oven was a bit too hot, but to overcome this problem on Thanksgiving Day, I will set the casserole dish in a pan of water while it is baking. Thanks for such a fabulous recipe!
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I live in a country that doesn't have sweet potatoes, so I wanted to find a pumpkin-y recipe...