Recipe by Lori DeLosh
"This is super easy, something different and tastes great with the main course. Enjoy! Originally submitted to ThanksgivingRecipe.com."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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 1/2c. self-rising flour, I used: 1/2c. all purpose flour plus 1/2 tsp. baking powder, 1/4 tsp. salt, and 1/8 tsp. baking soda as my Better Homes cookbook directed. We will be enjoying this many times again!
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, but with my own twist: First I 86'd the canned pumpkin and opted (since it is Halloween) for a fresh, medium, pie pumpkin. I sliced it in half, scooped out the seeds (of course reserving them for toasting later), put the 2 halves on a cookie sheet with just enough water to cover the bottom and baked them in the oven @ 350 for about 45 minutes (as if making squash...yanno, because it IS a squash). Then, once it was fully cooked and cooled, I quickly peeled it and threw it in a bowl for the next step. Second: I got rid of the evaporated milk. I could distinctly taste it in the first dish and well, it tasted like tin. Instead I used 1/2 heavy cream and 1/2 skim milk. I also used 1/2 c. sugar, omitted the salt, 1/2 the butter, and more cinnamon. DELISH! It was so light and airy and was like a mousse! It was devine! Still not savory, not too sweet but just right. If you've never had fresh pumpkin before, this is a great recipe to try it in. You'll never go back to the canned stuff!
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 review directions & used: 1/2c. all purpose flour plus 1/2 tsp. baking powder, 1/4 tsp. salt, and 1/8 tsp. baking soda. Everyone had seconds & thirds, even my pickiest child. It is sweet & I could see how it's more of a dessert for many, but it added just the right balance of sweet with a spicy meal. All in all an easy, different & delicious way to use pumpkin.
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'll try a little less sugar. Served with rosemary and sage roasted chicken and broccoli. Kids couldn't get enough--it was a great bribe to get them to eat their broccoli! This will make a regular appearance on my dinner table, especially at holiday time. Thanks for the recipe!
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 until just now that the recipe calls for self-rising flour. I used regular ol' unbleached all purpose and it turned out great. Didn't measure out my pumpkin, just used a 15 oz can. I'm betting that you can even sub 1/4 cup applesauce and 1/4 cup oil for the butter and add some more of the traditional pumpkin pie spices if it suits you. A word of advice, it is very delicious but a bit sweet for a side dish. Might want to cut back on the sugar a bit for supper. As is, it's great for breakfast. All three of my kids loved it.
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!
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. Will make again and soon.
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 spice and cinnamon (I like a spicy pumpkin pie). I baked it in a 9x13 baking dish for an hour and it is perfect!! This will definitely be the recipe I use for "crustless" pumpkin pie.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/11 of a recipe
Servings Per Recipe: 11
Amount Per Serving
Calories from Fat: 100
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
A creamy squash casserole with a custard-like texture and crunchy topping.
See how to make a hearty squash casserole for a side or main.
See how to make a rich, creamy potato casserole with a crispy top.