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

Recipe Summary

Servings:
11
Yield:
10 - 12 servings
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Ingredients

11
Original recipe yields 11 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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

219 calories; protein 3.7g; carbohydrates 27.2g; fat 11.1g; cholesterol 62.6mg; sodium 169.1mg. Full Nutrition
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Reviews (319)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/19/2006
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 1/2c. self-rising flour, I used: 1/2c. all purpose flour plus 1/2 tsp. baking powder, 1/4 tsp. salt, and 1/8 tsp. baking soda as my Better Homes cookbook directed. We will be enjoying this many times again! Read More
(282)

Most helpful critical review

Rating: 3 stars
11/01/2010
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, but with my own twist: First I 86'd the canned pumpkin and opted (since it is Halloween) for a fresh, medium, pie pumpkin. I sliced it in half, scooped out the seeds (of course reserving them for toasting later), put the 2 halves on a cookie sheet with just enough water to cover the bottom and baked them in the oven @ 350 for about 45 minutes (as if making squash...yanno, because it IS a squash). Then, once it was fully cooked and cooled, I quickly peeled it and threw it in a bowl for the next step. Second: I got rid of the evaporated milk. I could distinctly taste it in the first dish and well, it tasted like tin. Instead I used 1/2 heavy cream and 1/2 skim milk. I also used 1/2 c. sugar, omitted the salt, 1/2 the butter, and more cinnamon. DELISH! It was so light and airy and was like a mousse! It was devine! Still not savory, not too sweet but just right. If you've never had fresh pumpkin before, this is a great recipe to try it in. You'll never go back to the canned stuff! Read More
(51)
401 Ratings
  • 5 star values: 316
  • 4 star values: 65
  • 3 star values: 14
  • 2 star values: 5
  • 1 star values: 1
Rating: 5 stars
10/19/2006
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 1/2c. self-rising flour, I used: 1/2c. all purpose flour plus 1/2 tsp. baking powder, 1/4 tsp. salt, and 1/8 tsp. baking soda as my Better Homes cookbook directed. We will be enjoying this many times again! Read More
(282)
Rating: 5 stars
06/12/2008
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 review directions & used: 1/2c. all purpose flour plus 1/2 tsp. baking powder, 1/4 tsp. salt, and 1/8 tsp. baking soda. Everyone had seconds & thirds, even my pickiest child. It is sweet & I could see how it's more of a dessert for many, but it added just the right balance of sweet with a spicy meal. All in all an easy, different & delicious way to use pumpkin. Read More
(137)
Rating: 5 stars
11/08/2006
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'll try a little less sugar. Served with rosemary and sage roasted chicken and broccoli. Kids couldn't get enough--it was a great bribe to get them to eat their broccoli! This will make a regular appearance on my dinner table, especially at holiday time. Thanks for the recipe! Read More
(84)
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Rating: 5 stars
10/24/2007
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 until just now that the recipe calls for self-rising flour. I used regular ol' unbleached all purpose and it turned out great. Didn't measure out my pumpkin, just used a 15 oz can. I'm betting that you can even sub 1/4 cup applesauce and 1/4 cup oil for the butter and add some more of the traditional pumpkin pie spices if it suits you. A word of advice, it is very delicious but a bit sweet for a side dish. Might want to cut back on the sugar a bit for supper. As is, it's great for breakfast. All three of my kids loved it. Read More
(57)
Rating: 5 stars
05/20/2009
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 quite versatile. I was going for side dish rather than dessert so I only used 1/4 c brown sugar. I also replaced 1/4 c of the butter with 1/4 c applesauce to make it a bit healthier. Then I popped it in the oven while I prepared the rest of dinner - very easy! It came out moist and fluffy (warning: the fluffiness doesn't carry over to the next day) with just the right amount of sweetness to serve with dinner. For more of a dessert feel I might use up to 1/2 c sugar - the pumpkin puree is sweet in itself. And you can top with marshmallows or whipped cream yum! Read More
(55)
Rating: 3 stars
11/01/2010
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, but with my own twist: First I 86'd the canned pumpkin and opted (since it is Halloween) for a fresh, medium, pie pumpkin. I sliced it in half, scooped out the seeds (of course reserving them for toasting later), put the 2 halves on a cookie sheet with just enough water to cover the bottom and baked them in the oven @ 350 for about 45 minutes (as if making squash...yanno, because it IS a squash). Then, once it was fully cooked and cooled, I quickly peeled it and threw it in a bowl for the next step. Second: I got rid of the evaporated milk. I could distinctly taste it in the first dish and well, it tasted like tin. Instead I used 1/2 heavy cream and 1/2 skim milk. I also used 1/2 c. sugar, omitted the salt, 1/2 the butter, and more cinnamon. DELISH! It was so light and airy and was like a mousse! It was devine! Still not savory, not too sweet but just right. If you've never had fresh pumpkin before, this is a great recipe to try it in. You'll never go back to the canned stuff! Read More
(51)
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Rating: 5 stars
04/07/2006
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. Will make again and soon. Read More
(42)
Rating: 5 stars
11/22/2014
This was a little too sweet for a side dish, so I serve it warm/room temp with a little whipped cream for dessert. It would probably work well baked in individual dishes/ramekins too. I've often made it with butternut squash and sometimes I use pumpkin pie spice instead of the cinnamon. Its a keeper Read More
(36)
Rating: 4 stars
02/24/2008
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. Read More
(33)
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