This recipe can me made with Sweet Potatos, Pumpkin, or Butternut Squash. All are very good! This can also be done in a crock pot. Which we have done for church dinners and for holidays when the oven is much too busy. :)
It is also good cold once cooked... but you didn't hear that from me. ;) Makes excellent leftovers... if you have any!
Pumpkin Puff Casserole
Adapted from ~ Taste Of Home
Oven: 350
Bake: 35-40 min.
Servings: 8-10
Directions and Ingredients ~
In a 9x13 inch cake pan add
(I have a glass pyrex that works very well.)
(If using a crock pot go ahead and do this right in your crock pot. If your worried about it sticking to the sides you can grease it. I rarely do.)
3 cups pureed Pumpkin
(I usually use two pints or cans of canned pumpkin. Frozen would work as well, just let it thaw before using. So it is about four cups.)
(Pumpkin can be replaced with pureed sweet potato or pureed butternut squash.)
1/2 cup Sugar
(I use brown sugar even though I'm pretty sure that the original called for white sugar.)
1 Tbsp. Cinnamon (optional)
1/2 cup Butter (1 stick) Melted
1/3 cup Milk
1 tsp. Vanilla (optional)
2 Eggs
Mix well. Drag a spoon across the top to even it out.
~Topping~ In a small bowl add...
2 Tbsp. Butter melted
1/2 cup Brown Sugar
1/4 cup White Flour
(If you forgot to add the cinnamon above or would prefer, you can add it into the topping.)
Mix and sprinkle on top of pumpkin casserole.
Our original purpose for this recipe was to be low carb. So we replaced the sugar with a substitute. I think we were using Splenda at the time. It wasn't bad that way but we ventured away from Low Carb and back again. :) Whatever substitute you enjoy using for cooking will probably work just fine. This recipe seems to be very flexible!
We are planning on posting more recipes that we have changed to make them Low Carb friendly. Hopefully they will be coming soon! :)
