Pumpkin Casserole

Pumpkin Casserole


"This is super easy, something different and tastes great with the main course. Enjoy! Originally submitted to ThanksgivingRecipe.com."


servings 219 cals
Serving size has been adjusted!

Original recipe yields 11 servings



  • Calories:
  • 219 kcal
  • 11%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 27.2g
  • 9%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 169 mg
  • 7%

Based on a 2,000 calorie diet

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  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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  1. 295 Ratings


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 ...

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 rev...

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'...

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 unt...

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 ...

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. Wil...

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, b...

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 ...

Very, very good, and very easy. I did reduce the sugar to 3/4 cup, but otherwise did not change recipe. My kids all loved it, even my picky one, and they fought over the last little bit. I wi...