Pumpkin Casserole

Pumpkin Casserole

230

"This is super easy, something different and tastes great with the main course. Enjoy! Originally submitted to ThanksgivingRecipe.com."
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Ingredients

servings 219 cals
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Original recipe yields 11 servings

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Nutrition

  • Calories:
  • 219 kcal
  • 11%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 27.2g
  • 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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  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

230
  1. 295 Ratings

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Most helpful positive review

YUM YUM YUM! Very good and as easy as they come! I thought it was going to be a little too sweet for a side dish, but it wasn't. It was perfect! I used fresh baked pumpkin and instead of the ...

Most helpful critical review

I tried this as written and my family thought it was "okay". This is definitely something dessert-ish, though. Nothing that I would serve WITH dinner. On a second thought, I tried it again, b...

YUM YUM YUM! Very good and as easy as they come! I thought it was going to be a little too sweet for a side dish, but it wasn't. It was perfect! I used fresh baked pumpkin and instead of the ...

This was completely fantastic! I followed the recipe completely except for the substitution of all purpose flour for self-rising flour since that's what I had on hand. I followed Shana4105's rev...

I give very few 5 stars, and this dish was fabulous! It is something different than traditional holiday fare, yet full of pumpkin yummi-ness. It tasted a bit on the sweet side, so next time I'...

This is darn good. And lends itself well to substitutions. I did not have evaporated milk so instead I used a can of sweetened condensed milk and just left out the sugar. I didn't realize unt...

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 ...

We loved this I cut the sugar in half to make it healthier and was still amazing. My picky 4 year old even loved it, disapeared fast. Plus pumpkin is soooo good for you lots of vitamins. Wil...

I tried this as written and my family thought it was "okay". This is definitely something dessert-ish, though. Nothing that I would serve WITH dinner. On a second thought, I tried it again, b...

I decided to try this recipe as a "crustless" pumpkin pie. It was GREAT!! I used pumpkin pie mix, as that was all I had on hand. I added an extra 1/2 cup of evap. milk, and a tsp of pumpkin pie ...

Very, very good, and very easy. I did reduce the sugar to 3/4 cup, but otherwise did not change recipe. My kids all loved it, even my picky one, and they fought over the last little bit. I wi...