Original recipe yields 6 servings
Based on a 2,000 calorie diet
I took this recipe to a multicultural potluck. it was rated as okay, people said it needed more salt and butter.
This recipe was wonderful! I followed it exactly and my whole family raved about how delicious the dish turned out. We really enjoyed it! Thanks!
I needed to use up some pumpkin and ricotta cheese so imagine my delight to find this recipe! My pumpin was pre-cooked so I fried the onion in a pan with olive oil (instead of butter), spread it...
Very yummy savory recipe. This recipe is a keeper. I added 2 Tablespoons chopped fresh sage and 1/8 tsp. nutmeg to the egg mixture before pouring over the pumpkin. Also mixed 1 cup panko crumbs ...
I sauted the onion and increased the salt to 1 tsp., the white pepper to 1/2 tsp., added 1/4 tsp. Rosemary, 1/2 tsp. Savory, and 1/4 c. Parmesan cheese. Yum yum!! Will make again! baked for 40 m...
This was a good but not great recipe. It was a nice change to use up that extra pumpkin from our garden as a side dish instead of a pumpkin dessert or soup. Both my husband and I like this but i...
I made this recipe as written and no one cared for it. It was bland. I took the left overs and mixed in garlic salt then topped with Italian bread crumbs and Parm. It turned out GREAT!
I expected sweet, but got savory. I had fried the onions in the butter before adding the pumpkin. Very tasty when you get over the fact that this isn't sweet!
I made this last fall and LOVED it! So creamy, perfect healthy substitute for mashed potatoes!