Reviewed: Mar. 16, 2013

Easy, tasty. A fairly healthy snack/dessert. I changed proportions and lowered sugar using two cans of pumpkin, 1 can of milk, 3/4 c flour, 3/4 c brown sugar, 3 eggs, stick and a half butter, more vanilla and cinnamon. Used two casserole dishes. I didn't want to have left over pumpkin or evap. milk. Worked well.

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Reviewer:

Indiana Peggy

Cooking Level: Intermediate

Home Town: Lawrence, Indiana, USA

Living In: Martinsville, Indiana, USA

Reviewed: Dec. 22, 2012

After reading the other reviews I decided to cut the sugar in half. Most of the recipes on here that call for sugar are way too sweet for us, so I thought this would be true of this recipe as well. While I did like this, it could have used a little more sugar than I put in it, but definitely not the full amount the recipe calls for.

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Reviewer:

Abby

Reviewed: Nov. 23, 2012

I don't like the typical sweet potato or yam casserole (with the nasty marshmallows on top), so I tried this with the leftover canned pumpkin I had on hand. It was Delicious! Like someone else mentioned, not as sweet as I was expecting, which was great. It perfectly complemented the savory dishes we had on our Thanksgiving table, but this will definitely be made again throughout the year. Similar to a mild, not too sweet or overly spiced pumpkin pie. Very good!

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Reviewer:

stella

Reviewed: Nov. 9, 2012

Very good indeed. I wanted to use my gargantuan Halloween pumpkin- so I found a recipe for fresh pumpkin puree-then made this casserole. Because the evaporated milk comes in a 12 ounce can, I "one-and-a-halved" the recipe. I used 1/2 more of everything as written except the sugar. Based on other reviews- I left that at 1 cup. AND I added 3/4 of a teaspoon of pumpkin pie spice (in lieu of the pinches of cinnamon.)I really like the consistency- it's smooth and creamy yet firm, sort of like a mousse. It's a little sweet- but not like a dessert. I made it today as a trial run for Thanksgiving- Going to put it in the line-up!

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Reviewer:

Jackay

Cooking Level: Intermediate

Reviewed: Nov. 8, 2012

I made this for a party and everyone loved it. I am a HUGE pumpkin fan and bake pumpkin treats constantly. So I consider myself a very good judge of anything pumpkin related. It is not to much like a dessert. It is a great casserole that has more of a dinner taste rather then dessert taste. I highly reccomend trying it.

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Reviewer:

Gypsy Red

Cooking Level: Expert

Reviewed: Nov. 7, 2012

Terrific. I substituted 1/2 C applesauce for the butter (hint: the small individual cups of applesauce for kids are about a half cup and then nothing left over to go bad in the back of the fridge), whole wheat for the flour (adjusted to make it self rising),and cut the sugar by half. I also added a heavy pinch of the following: nutmeg, cloves, ground ginger. Turned out beautifully. As well, on later versions of this delicious casserole, bc I am always trying to find ways to make things even healthier, I added half a cup of puréed zucchini & cauliflower. It muted the flavors a bit, but still great!

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Reviewer:

Stampy

Reviewed: Oct. 22, 2012

LOVE this recipe, but I do 1.5 times the recipe so the amounts are more even (i.e. 1 whole pumpkin, 1 can evaporated milk, etc) except I still do 1c sugar and 1/2c butter. The first time I used all-purpose flour with the extras to substitute (salt, baking powder, etc) but the next time I used self-rising flour and the texture was a little better (less runny).

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Reviewer:

Carolyn

Reviewed: Oct. 15, 2012

I loved this recipe and so did my whole family. I basically doubled the recipe because I had a about six cups of pumpkin puree but I did'nt really measure I just used my judgement. It came out so good and most of my family hate pumpkin but since we had it on hand and I needed to use it up I decided to try this recipe. It tasted more like a dessert and I did'nt even taste the pumpkin. Definatly 2 thumbs up!

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