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Pumpkin Casserole

Rated as 4.72 out of 5 Stars

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

servings 219 cals
Original recipe yields 11 servings (10 - 12 servings)

Directions

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

Nutrition Facts


Per Serving: 219 calories; 11.1 g fat; 27.2 g carbohydrates; 3.7 g protein; 63 mg cholesterol; 169 mg sodium. Full nutrition

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Reviews

Read all reviews 306
  1. 383 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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Most helpful positive review

YUM YUM YUM! Very good and as easy as they come! I thought it was going to be a little too sweet for a side dish, but it wasn't. It was perfect! I used fresh baked pumpkin and instead of the ...

Most helpful critical review

I tried this as written and my family thought it was "okay". This is definitely something dessert-ish, though. Nothing that I would serve WITH dinner. On a second thought, I tried it again, b...

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YUM YUM YUM! Very good and as easy as they come! I thought it was going to be a little too sweet for a side dish, but it wasn't. It was perfect! I used fresh baked pumpkin and instead of the ...

This was completely fantastic! I followed the recipe completely except for the substitution of all purpose flour for self-rising flour since that's what I had on hand. I followed Shana4105's rev...

I give very few 5 stars, and this dish was fabulous! It is something different than traditional holiday fare, yet full of pumpkin yummi-ness. It tasted a bit on the sweet side, so next time I'...

An excellent recipe. I cut the recipe in half. I used fresh pumpkin and substituted the following for the self-rising flour (1 c. self-rising flour=1 cup minus 2 T. regular flour, 1 1/2 tsp. bak...

This is darn good. And lends itself well to substitutions. I did not have evaporated milk so instead I used a can of sweetened condensed milk and just left out the sugar. I didn't realize unt...

The fact that one reviewer made this as pumpkin pie and another served it with chicken and broccoli indicates a case of mistaken (or rather confused) identity. The truth is that this recipe is ...

I tried this as written and my family thought it was "okay". This is definitely something dessert-ish, though. Nothing that I would serve WITH dinner. On a second thought, I tried it again, b...

We loved this I cut the sugar in half to make it healthier and was still amazing. My picky 4 year old even loved it, disapeared fast. Plus pumpkin is soooo good for you lots of vitamins. Wil...

This was great, but I modified it to make more healthy by cutting the sugar to 1/3 cup and cutting the butter to 1/4 cup. I also doubled the flour since the other solids were reduced.