Pumpkin Casserole Recipe

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This recipe came from the Raleigh Farmers Market.

You can cook your pumpkin just as you would a sweet potato. Cut it into small pieces, cover with water and simmer until pumpkin is tender.

Or, you can bake your pumpkin in the oven. Line a cookie sheet with foil. Cut pumpkin in half and remove the seeds. Bake for an hour at 350* or until tender. This casserole is sweet, sweet, sweet!

Pumpkin Casserole

3 cups cooked pumpkin, smashed

1 cup sugar

½ cup brown sugar

3 eggs

½ cup evaporated milk

1 tsp vanilla

½ stick butter, melted

1 tsp cinnamon

 ½ tsp nutmeg

Topping

1 cup brown sugar

¼ cup flour

½ stick butter, softened

1 cup pecans, chopped

Pre-heat oven to 350*.
In a mixing bowl, mix mashed pumpkin, sugars, eggs, milk, vanilla, spices and butter.
Mix until smooth.
Pour into 9×13 baking dish.

Mix topping. Combine sugar, flour and butter. Mix well. Add pecans. Mix.

Add topping over pumpkin mixture.
Bake for 30-40 minutes.

This casserole is very sweet! I would take a small portion onto the plate and come back for more. Jokingly, one could say that this pumpkin casserole could easily be eaten for dessert!

A great place to find pumpkins is at your local Farmers Market. They may even have some pumpkin recipes there for you to sample!

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