Baked Pumpkin Casserole Recipes

PUMPKIN CASSEROLE/SOUFFLE

Pumpkin Casserole/Souffle image

A sweet pumpkin dish that I got in South Africa.

Provided by Kattygirl

Categories Side Dish Casseroles Squash Casserole Recipes

Time 1h

Yield 6

Number Of Ingredients 8

Ingredients

½ cup white sugar
½ cup butter
3 large eggs
1 ½ cups pumpkin puree
1 cup milk
½ cup cake flour
2 teaspoons baking powder
1 pinch ground cinnamon, or as desired

Steps:

Preheat oven to 450 degrees F (230 degrees C). Grease a 9-inch square baking dish.
Beat sugar, butter, and eggs together in a bowl using an electric mixer until smooth and creamy; add pumpkin and mix well. Beat milk, flour, and baking powder into pumpkin mixture until smooth; pour into the prepared baking dish and sprinkle cinnamon over the top.
Bake in the preheated oven until set in the middle, 45 minutes to 1 hour.

Nutrition Facts : Calories 321.5 calories, Carbohydrate 33.6 g, Cholesterol 136.9 mg, Fat 18.9 g, Fiber 2.1 g, Protein 6.3 g, SaturatedFat 11.1 g, Sodium 471 mg, Sugar 20.8 g

PUMPKIN CASSEROLE

Pumpkin Casserole image

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

Provided by Lori DeLosh

Categories Side Dish Casseroles Squash Casserole Recipes

Yield 11

Number Of Ingredients 8

Ingredients

2 cups pumpkin puree
1 cup evaporated milk
1 cup white sugar
½ cup self-rising flour
2 eggs
1 teaspoon vanilla extract
½ cup butter
2 pinches ground cinnamon

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Combine the pumpkin, evaporated milk, sugar, flour, eggs, vanilla, melted butter and ground cinnamon to taste. Spoon into a casserole dish.
Bake at 350 degrees F (175 degrees C) for 1 hour.

Nutrition Facts : Calories 218.6 calories, Carbohydrate 27.2 g, Cholesterol 62.6 mg, Fat 11.1 g, Fiber 0.7 g, Protein 3.7 g, SaturatedFat 6.7 g, Sodium 169.1 mg, Sugar 21.1 g

BAKED PUMPKIN CASSEROLE

Baked Pumpkin Casserole image

This was a featured recipe in an email from the www.recipe4living.com website. Sounds like a nice Holiday side dish..."Add pumpkin, sugar and nutmeg into a casserole dish and you will have a great tasting side."

Provided by senseicheryl

Categories Vegetable

Time 50m

Yield 1 quart dish, 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 (21 ounce) can pumpkin puree, the large can
2 tablespoons sugar
2 tablespoons butter, melted
1/4 teaspoon nutmeg
1/2 teaspoon salt
1 dash pepper
2 eggs, slightly beaten
1/2 cup pecans, chopped
1/2 cup light-brown sugar, firmly packed
1/4 cup maple syrup
1/2 cup pecan halves

Steps:

Preheat oven to 350 degrees. Lightly grease 1 quart casserole.
Combine pumpkin, sugar, butter, nutmeg, salt, pepper, eggs and chopped pecans in large bowl, Mix well, and turn into casserole.
Make Glaze: mix brown sugar and syrup in small saucepan. Heat while stirring, until sugar is dissolved; then bring to a boil. Remove from heat and cool slightly.
Arrange pecan halves around the edge of casserole. Cover pumpkin and pecans with glaze; bake 40 minutes.

Nutrition Facts : Calories 325.1, Fat 18.1, SaturatedFat 4.1, Cholesterol 80.7, Sodium 253.8, Carbohydrate 40.1, Fiber 2.2, Sugar 32, Protein 4.7

PUMPKIN CASSEROLE

Pumpkin Casserole image

sweet and delicious, perfect for fall meals or holiday dinners *if you use fresh pumpkin puree and it's thinner than canned you can reduce or skip the milk. if you use thick homemade puree or canned use the milk

Provided by newmama

Categories Pumpkin

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

4 cups pumpkin puree
1 egg
1 teaspoon vanilla
4 tablespoons maple syrup
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup milk (optional)
1/3 cup brown sugar, packed
1/4 cup whole wheat flour
1/4 cup unsweetened coconut
1/2 cup pecans
3 tablespoons butter, softened

Steps:

combine pumpkin, egg, vanilla, cinnamon, salt, milk and syrup and pour into a casserole dish (1.5 qt or 9x9).
mix brown sugar, flour, coconut, pecans with butter to form crumbs and sprinkle evenly on the pumpkin
bake at 350 for 30-45 minutes.

OVERNIGHT PUMPKIN FRENCH TOAST CASSEROLE

Overnight Pumpkin French Toast Casserole image

Recipes that don't tie me to the kitchen-that's what I'm all about. I make this luscious dish the night before breakfast or brunch with guests. -Patricia Harmon, Baden, Pennsylvania

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h25m

Yield 12 servings.

Number Of Ingredients 15

Ingredients

1 loaf (1 pound) cinnamon-raisin bread
1 package (8 ounces) reduced-fat cream cheese, cut into 3/4-inch cubes
8 large eggs
1 can (12 ounces) evaporated milk
1 cup canned pumpkin
2/3 cup packed brown sugar
1/2 cup fat-free milk
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup chopped pecans
Confectioners' sugar, optional
Maple syrup, warmed, optional

Steps:

Cut each slice of bread into quarters. Arrange half of the bread in a greased 13x9-in. baking dish; layer with cubed cream cheese and remaining bread, pressing down slightly., In a large bowl, whisk eggs, evaporated milk, pumpkin, brown sugar, fat-free milk, spices and salt. Pour over top. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, covered, 40 minutes. Uncover; sprinkle with pecans. Bake, uncovered, 25-30 minutes or until lightly browned and a knife inserted in center comes out clean., Let stand 5-10 minutes before serving. If desired, dust with confectioners' sugar and serve with maple syrup.

Nutrition Facts : Calories 302 calories, Fat 13g fat (6g saturated fat), Cholesterol 148mg cholesterol, Sodium 342mg sodium, Carbohydrate 36g carbohydrate (20g sugars, Fiber 4g fiber), Protein 13g protein.

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