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!
3 cups cooked pumpkin, smashed
1 cup sugar
½ cup brown sugar
½ cup evaporated milk
1 tsp vanilla
½ stick butter, melted
1 tsp cinnamon
½ tsp nutmeg
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!