Getting youngsters to eat their vegetables is easy with this creamy broccoli casserole! Don’t add the bread crumbs until you are about to cook it if you plan to freeze or refrigerate it for later.
| Prep Time: | 5 mins |
| Cook Time: | 5 mins |
| Total Time: | 10 mins |
| Servings: | 24 |
| Yield: | 3 cups syrup |
Ingredients
- 1 cup light corn syrup
- 1 cup water
- ½ cup brown sugar
- ½ cup butter
- ⅓ cup pumpkin puree
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
Instructions
- Bring corn syrup, water, brown sugar, and butter to a rolling boil. Whisk pumpkin, ginger, nutmeg, allspice, and cinnamon into corn syrup mixture; cook, stirring constantly, until flavors blend, 5 to 10 minutes. Serve hot.
Nutrition Facts
| Calories | 93 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 0 g |
| Protein | 0 g |
| Saturated Fat | 3 g |
| Sodium | 46 mg |
| Sugars | 8 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
It had a nice pumpkin flavor, and was easy.
Awesome
Awesome!
Wonderful! I made this the morning of Halloween for our pumpkin pancakes, and it was so good I wanted to drink it! I did add more pumpkin, about three fourths cup, just because I love pumpkin.
Wonderful fall flavours and easy to make
I just made this, and I had to start with a homemade simple syrup, cause I don’t keep corn syrup in the house. I did so, and added a little less water than called for because so many reviews said it came out thin. I otherwise made it as written except I tried to thicken it down by simmering it for a while, which didn’t really work. I even let it cool to room temp before I served it, and it was still on the thin side, but very tasty on French toast. I’ll definitely make it again, but I might try adding a little pectin, like a 1/4 tsp, to try and get it to thicken a little. I might even add some to the leftover syrup and see what happens.
I love pumpkin and couldnt belive I hadnt thought of this. Wil be making to send out for gifts. For people with consistancy issues… cook longer. The longer you cook a syrup the thinker it will become.
I just made this yesterday, and my family devoured it! The only change I made was I omitted the allspice. We aren’t fans of allspice, and it turned out great. I didn’t have trouble with the consistency like another reviewer. It was thick, but not too thick. I will definitely make it again.
super yummy but thinner than expected 🙁
Made recipe with ingredients listed except that I used dark corn syrup because that’s what I had..it was excellent! We ate it with pumpkin pancakes and bacon. I stored leftovers in a glass syrup dispenser in fridge and the following weekend sat jar in bowl of hot water while I made gingerbread pancakes and sausage..was very tasty warm and kept nicely.
Very good on french toast this morning. A little on the thin side (I thickened a bit), but the spices are spot on. Bairnmaeve , thanks for sharing your recipe.