Pumpkin Casserole
A warm, comforting pumpkin casserole with sweet and spicy flavors, perfect for fall dinners or festive desserts, combining pumpkin, cinnamon, and a tender baked texture.
Ingredients
Instructions
- Melt the oleo in a 2-quart casserole dish.
- Combine the cooked or canned pumpkin, sugar, evaporated milk, salt, baking soda, flour, beaten eggs, vanilla, and cinnamon in a bowl.
- Pour the mixture over the melted oleo in the casserole dish.
- Bake for 1 hour at 350°F or microwave for 12 minutes until set.
- Serve hot as a dessert or a side dish.
Tips & Substitutions
For a creamier texture, consider using fresh pumpkin instead of canned; it adds a deeper flavor. If you want to reduce sugar, you can substitute with maple syrup or honey, adjusting the liquid content slightly. For a gluten-free version, replace the flour with a gluten-free all-purpose blend. To enhance the flavor, add a pinch of nutmeg or ginger along with the cinnamon.
Serving Suggestions
This pumpkin casserole is delicious served warm as a dessert or a comforting side dish. It pairs beautifully with whipped cream or vanilla ice cream for dessert lovers. For a balanced meal, serve alongside roasted vegetables or a fresh salad. You might also enjoy it with a slice of Easy Corn Bread for a delightful fall feast.
Storage & Reheating
Store any leftover pumpkin casserole in an airtight container in the refrigerator for up to 4 days. To reheat, place it in the oven at 350°F for about 20 minutes or until warmed through. You can also microwave individual portions for about 1-2 minutes on high, ensuring it's heated evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Casserole contains roughly 537 calories, with 8g protein, 80g carbohydrates, and 5g fat. It is an excellent source of vitamin C (30% of the Daily Value) and iron (24% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 718mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, fresh pumpkin can be used in place of canned. Just ensure you cook and puree it until smooth before adding it to the mixture. This will enhance the flavor and texture of your casserole.
How can I make this recipe dairy-free?
To make the pumpkin casserole dairy-free, substitute the evaporated milk with a non-dairy alternative like almond milk or coconut milk. Additionally, replace oleo with a dairy-free margarine or coconut oil for a seamless transition.
Can I freeze the pumpkin casserole?
Absolutely! You can freeze the pumpkin casserole before or after baking. Just ensure it's completely cooled, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. Thaw in the refrigerator before reheating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).