Original recipe yields 12 servings
Based on a 2,000 calorie dietSee full nutrition
I'll try to make it again. The pan I used was too small so it was too thick and didn't cook all the way.
A keeper recipe. Unique in flavor, not too sweet yet has a natural, earthy sweetness-which is different. The pumpkin doesn't overpower the recipe at all. Though when you eat it on its own you no...
I made this different, delicious cornbread to go with our New Year's Day dinner. I had a small container of opened pumpkin in the fridge, so I made a half batch and baked it in the toaster oven...