Pumpkin Casserole

Pumpkin Casserole

50

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

1 h 5 m servings 218 cals
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Original recipe yields 11 servings

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Nutrition

  • Calories:
  • 218 kcal
  • 11%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 27.1g
  • 9%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 169 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Reviews

50
  1. 61 Ratings

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Most helpful positive review

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. bak...

Most helpful critical review

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.

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. bak...

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, so I serve it warm/room temp with a little whipped cream for dessert. It would probably work well baked in individual dishes/ramekins too. I've often...

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 dinne...

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 e...

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.

I made this tonight for a dinner party of 8 children and 4 adults. This was a hit. Everyone loved it, especially the children. It went quick and needless to say, no leftovers. Thanks for the...

Yumm Yumm... Not very pretty so you will have to push it but once your guests try it they will spread the word and be back for more.