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Pumpkin Casserole

Pumpkin Casserole

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Lori DeLosh

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 11 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 218 kcal
  • 11%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 27.1g
  • 9%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 169 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

JUNE24
71
11/12/2003

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. baking powder and 1/8 tsp. salt). I will definitely make this again.

Heath
30
2/24/2008

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.

MMS1115
30
11/22/2014

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 made it with butternut squash and sometimes I use pumpkin pie spice instead of the cinnamon. Its a keeper