Pumpkin Casserole From Canned Puree Recipes
PUMPKIN CASSEROLE
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
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
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
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.
FRESH PUMPKIN (CANNED, PUREE, FROZEN)
This is a great way to take a fresh pumpkin and make your own "canned" pumpkin at home. I actually just freeze mine and vacuum seal for long-term storage. Very easy, just takes time. Expecially great if you're worried about preservatives or processed foods. *A 20 pound pumpkin yields about 16 cups of pumpkin puree.
Provided by wyojess
Categories For Large Groups
Time 4h
Yield 16 cups, 16 serving(s)
Number Of Ingredients 2
Steps:
- Wash the outside of your pumpkin. DO NOT POKE HOLES IN THE PUMPKIN, PLACE IN THE OVEN WHOLE! Take your pumpkin and place in a cake pan in the oven at 300* F until it slumps in (will look rather disgusting at this point). For a big pumpkin, this will take about 3-3.5 hours. Smaller pumpkins will take less time.
- After pumpkin has slumped and is very tender to poke with a fork, remove from the oven.
- Allow to cool until it is still very warm, but cool enough to handle.
- Cut the top of the pumpkin off as you would for a jack-o-lantern.
- Scoop out the seeds and "guts" and set aside. Reserve pumpkin juice.
- Start a section at a time and cut your pumpkin into pieces. Scoop the cooked pumpkin off the skin and place in the blender on "puree". Puree until it looks like applesauce. If your puree looks drier than apple sauce, add some of the pumpkin juice from the seeding step until it resembles the right consistency.
- Place in freezer bags (2 cup aliquots work well) and freeze until time to use. I like to freeze mine in vacuum seal bags and then vacuum seal after frozen for longer storage.
Nutrition Facts :
PUMPKIN PUREE
Homemade pumpkin puree can be used in most recipes that call for canned. One 3-pound pie pumpkin will yield about 2 cups puree, which is about what is in a 15-ounce can. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 1h10m
Yield about 3 cups.
Number Of Ingredients 1
Steps:
- Preheat oven to 375°.Remove loose fibers and seeds from inside pumpkin. Place pumpkin, cut sides down, in a 13x9-in. baking dish; add 1/2 in. water. Cover and bake until tender, 1 to 1-1/4 hours. , When cool enough to handle, remove flesh with a spoon and discard skin; mash or puree in food processor. Place mashed pumpkin in a strainer over a bowl. Let stand 30-60 minutes; discard liquid.
Nutrition Facts : Calories 59 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
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