Pumpkin Casserole/Souffle

I wanted to try something new and made this as a side dish for christmas dinner. It was really good! More like a dessert tho. Tasted alot like a pumpkin pie but with a fluffier texture and with...

My family loved this! I modified it to meet my dietary needs. I used I Can't believe It's Butter, Coconut Palm Sugar, and Coconut flour, and to give it more flavor I added 1/3 cup pure maple s...

The dish was absolutely perfect and delectable. The only change I made was because I didn't have any cake flour -so I substituted it with 1 tbsp of cornstarch and the rest of the 1/2 cup with a...

The oven temperature on this recipe needs to be reduced. At 18 minutes it was almost burnt on top and the edges yet, still raw in the middle. I made this using gluten free flour and four medium ...

I cut down on the sugar and added salt/pepper/ & sage for a more savory version. Next time will try cutting down on the butter too. 450 burned top and sides before it set, so I also turned down ...

Nice flavor and texture! I used a Japanese Kabocha pumpkin for this. I dusted top with cinnamon but it turned burnt brown by 40min. I should have covered w foil. Scraped burnt looking top off t...

After greasing my pan I lightly dusted with a 2:1 ratio of sugar and cinnamon. Additionally, I separated the eggs and folded in the beaten egg whites as a last step. Great recipe.

Been struggling to fall back in love with pumpkin, but this restores my faith. Used a few tbsp less sugar and improvised my own cake flour (with some white starch that may be corn or may be tapi...

This is definitely going in my "Get Me A Husband" file. I used cinnamon, brown sugar, maple syrup, plus maple extract, and coconut milk. It was creamy with a beautiful maple finish and just th...