Pumpkin Casserole

Pumpkin Casserole

49 Reviews 2 Pics
  • Prep

    5 m
  • Cook

    1 h
  • Ready In

    1 h 5 m
Lori DeLosh
Recipe by  Lori DeLosh

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

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Adjust Servings

Original recipe yields 10 - 12 servings



  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 (49)

Rate This Recipe


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.



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.



this was a little too sweet for a side dish, but if served warm/room temp with a little whipped cream it would make an easy "substiution" for pumpkin pie! Actually, this would probably work well if baked in individual bowls.

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Amount Per Serving (11 total)

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

Based on a 2,000 calorie diet



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Pumpkin Casserole


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Pumpkin Biscuits