Pumpkin Casserole

Delicious! I did add some leftover powdered sugar & orange marmalade from beignets which sweetened it some more. I will definitely try this for Thanksgiving.

This was just as amazing as many reviewers stated before! It was very easy to make with ingredients you have on hand (don’t forget to alter the flour mixture if you don’t have self-rising flour- you can find the instructions in previous reviews or in any good generic cookbook). This made a souffle type of dish and that made it beautiful as a side or as a dessert. I would recommend cutting the sugar to 3/4 cup if using as a side… as with any type of souffle dish or pie involving pumpkin, be sure you have cooked it all the way through- the center should wiggle very slightly and takes my oven about 70 minutes. If you let it sit for another 10 minutes, it thickens nicely and voila’. Highly, highly recommend this recipe!

Yummy!! The sugar amount was just right. My house is full of picky eaters and they loved it. Served with whipped topping. Sshhh…I put the little leftover in the fridge(so yummy after chilled and set) and ate it for breakfast

I had a really large can of pumpkin, so I added an extra egg. I have gluten issues, so I used gluten-free all-purpose four and 2 teaspoons of baking powder. I didn’t have evaporated milk, so I used heavy cream & 2% milk. The rest is per the recipe. Oh! I also forgot the butter. With all those substitutions you would think the dish would turn out terrible, but my finicky guys loved it. Will definitely be serving this often as a side dish to my veggies. Delicious!

Wow. This is incredible!! Sharing the recipe with everyone I know.

I can’t say I like it as much as pumpkin pie, but it was quick and easy, when you want a pumpkin fix.

My kids and I love this pumpkin souffle. Super simple. It’s more a dessert than a side dish. Love that I don’t have to bother with a crust.

pretty delicious. dont like my desserts all that sweet so I used half the amount of sugar it called for, a half teaspoon of almond extract in addition and BOY it was good. also used the bourbon whipped cream recipe as a topping…WOW

Absolutely delicious! Followed the recipe and my hubby raves about this pumpkin casserole. Great as a side dish with pork ?tenderloin and collard greens. Used 1/4 c apple sauce & I:4 c avocado oil for the butter. Yum

Delicious!! I decreased the sugar to 3/4 cup, added 2tsp pumpkin pie spice and 2tsp cinnamon. Served as a dessert with whipped cream. Absolutely making this again and again!

This was really tasty! I don’t have self-rising flour, so threw in 1/4tsp of baking powder and a pinch of salt in with the regular all-purpose flour. I had a huge can of pumpkin, which was enough to make two batches. I like that it gets a little sugary crisp on the sides and top, while the center is more soft. It’s sweet, but too much. Honestly, I could cut the sugar in half and throw in a bit of sage or rosemary to make it a little more on the savory side, but it’s delicious as it is. Thank you!

Very tasty! In fact, my family all thought it was tasty, even those that claim to be non pumpkin lovers! We will definitely make this again. Oh, and I only used 1/2 cup of brown sugar, it was plenty sweet enough. Thanks for this delicious recipe.

Super delicious! Pumpkin pie flavor, but not as sweet. Surprisingly, it did make a great side dish!

Best, easy pumpkin casserole. Love the taste and the cinnamon.

My family asks for this and looks forward to each fall when I start making it again. One cup of sugar is too much for us. We reduce it to 3/4 cup for a dessert or 1/2 cup for a side dish.

My family asks for this and looks forward to each fall when I start making it again. One cup of sugar is too much for us. We reduce it to 3/4 cup for a dessert or 1/2 cup for a side dish.

I have made this countless times for an annual Friendsgiving and always get compliments on this dish. Friends ask me for the recipe every year! As others stated, I use the baking powder, baking soda, salt and all-purpose flour rather than the self-rising flour. Also, I use 1/2 cup sugar instead of a full cup, as it is sweet enough. I don’t do it every time, but you can also top this dish with a handful of mini marshmallows in the last few minutes of baking for something extra.

had mixed reviews with the fam, but i LOVE it. kinda addictive. only used 1/2 the sugar, all-purpose flour w/some baking soda. next time, will add pumpkin pie spice. like a custard bar, baked in square pan.

easy and tasty

This was excellent. I used purée left over from the pumpkin pies made from pie pumpkins. Might have been just a little sweeter than normal, but still was really tasty. Mine could have stayed in the oven another 15 minutes or so to finish baking the center.

Delicious recipe! This is basically pumpkin pie without the crust and when you’re not a big fan of crust anyways, this is perfect. This is definitely more of a dessert than a side dish, though. Love by the whole family!