Pumpkincasserole Recipes

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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

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

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

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

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.

CRUNCH-TOPPED PUMPKIN CASSEROLE



Crunch-Topped Pumpkin Casserole image

This pumpkin casserole will soon replace sweet potato casserole at your holiday meals. The pumpkin filling is creamy and slightly sweet with just the right amount of spices. Sprinkled over the casserole is a golden brown topping that adds a little crunch. You could easily describe this casserole as an upside-down pumpkin pie. Is...

Provided by Ronna Farley

Categories     Side Casseroles

Time 1h

Number Of Ingredients 13

2 c cooked pumpkin or 15 ounces canned pumpkin
1/3 c milk
3 Tbsp melted butter
2 large eggs, beaten
1 tsp vanilla extract
1/2 c granulated sugar
2 Tbsp all-purpose flour
1/2 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp ground nutmeg
1/2 c vanilla wafer crumbs
1/4 c packed brown sugar
2 Tbsp melted butter

Steps:

  • 1. Preheat oven to 350 degrees F.
  • 2. Place pumpkin in a bowl.
  • 3. Stir in milk, melted butter, eggs, and vanilla.
  • 4. Combine the sugar, flour, cinnamon, cloves, and nutmeg in a small bowl.
  • 5. Stir into the pumpkin mixture.
  • 6. Pour batter into a buttered 2-quart casserole dish. Bake at 350 degrees F for 30 minutes, or until almost set.
  • 7. In a small bowl, combine vanilla wafer crumbs, brown sugar, and melted butter.
  • 8. Remove casserole from oven. Sprinkle with crumb mixture.
  • 9. Return to oven. Continue cooking for 15 minutes.
  • 10. Remove from oven. Serve immediately or refrigerate.

TURKEY PUMPKIN CASSEROLE



Turkey Pumpkin Casserole image

B Smith, restaurateur, author, and respected expert in affordable-yet-elegant living shares a delicious recipe!

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 1h20m

Yield 1

Number Of Ingredients 13

1 tablespoon vegetable oil
1/2 cup chopped onion
1/2 cup chopped celery
3 cups cooked chopped turkey
2 jars (12 oz each) turkey gravy
1 package (12 oz) mixed vegetables
1/4 cup canned pumpkin (not pumpkin pie mix)
1 teaspoon dried Italian herbs
1/2 teaspoon pepper
2 1/4 cups Original Bisquick™ mix
2/3 cup milk
1/4 cup canned pumpkin (not pumpkin pie mix)
1/4 teaspoon dried Italian herbs

Steps:

  • Heat oven to 350 F. In 12-inch skillet, heat oil over medium high heat; cook and stir onion and celery about 2 minutes. Stir in remaining filling ingredients. Spoon mixture into 9x12 inch baking dish.
  • In medium bowl, mix together Bisquick, milk, pumpkin and herbs; stir until well blended. Drop dough by tablespoonfuls over turkey mixture in dish.
  • Bake uncovered 45 to 55 minutes or until biscuit topping is golden brown. Let stand 10 minutes before serving.

Nutrition Facts : Calories 350, Carbohydrate 36 g, Cholesterol 55 mg, Fat 1/2, Fiber 3 g, Protein 21 g, SaturatedFat 3 1/2 g, ServingSize 1 serving, Sodium 1060 mg, Sugar 6 g, TransFat 1 1/2 g

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