How To make Pumpkin Casserole
1 1/2 lb Fresh pumpkin meat
1 lg Onion; finely chopped
1/2 ts Salt; or as desired
1/4 ts Ground white pepper
2 tb Unsalted butter; melted
2 Eggs
3/4 c Milk
3/4 c Farmers cheese
-OR- hoop or ricotta cheese Pumpkin dishes don't have to be sweet. This one is perfect with roast pork. Hollow out a small pumpkin to serve this in for a special presentation. PREHEAT OVEN TO 375F. Using a paring knife or vegetable peeler, peel and discard outer skin of the pumpkin. Slice the pumpkin into 1/4-inch slices and place in a mixing bowl. Add the onion, salt, pepper and butter and toss well. Pour contents of the bowl into a 9-inch round or square greased baking dish, cover with foil and place in the oven. Bake for 30 minutes. Meanwhile, beat eggs, milk and cheese together until smooth. Remove the baking dish from the oven, remove the cover and pour the cheese mixture over the top. Replace in oven, uncovered, another 20 minutes. The gratin is done when it turns golden brown.
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Pumpkin Casserole: Quick, Low-Carb Side Dish
This pumpkin casserole is super easy and quick to make for a busy night. Mix canned pumpkin puree with butter, low-carb sweetener, pumpkin spices, and pecans and bake for ten minutes and you have a delicious, low-carb side dish everyone can enjoy. Find the recipe at
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ROASTED PUMPKINS | How To Cook Pumpkins | Easy Baked Pie Pumpkins
Today I am cooking at home and making roasted pumpkins. This is an easy way to cook pie or sugar pumpkins. This is also a great way to cook and puree pumpkin for other recipes and dishes. It's #pumpkinseason !
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0:00 Intro
0:10 Prep The Pumpkins
2:32 Bake The Pumpkins
3:35 Save The Pumpkin Seeds
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⭐️ PUMPKIN PIE RECIPE
⭐️ PUMPKIN EMPANADAS RECIPE
⭐️ COOKWARE VIDEO
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INGREDIENTS
2 pie pumpkins (rinsed)
1 large baking sheet
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Crunchy Topped Pumpkin Casserole
I've been tweeking this recipe for years. The result is a great combination of sweet, creamy and crunchy that everybody loves! It is a great addition to any Thanksgiving table!
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Making Sweet Pumpkin Casserole (Fall Side Dish ,Fall Desert) #pumpkincasserole, #pumpkinpalooza
A sweet pumpkin casserole topped with a slightly sweet béchamel that is great to serve as a desert or as a side.
Great to take to family gatherings and socials.
I know you will enjoy this recipe.
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To download a pdf of this recipe:
2-3 cups of firm cooked pumpkin covered with 1 cup of white sugar and ½ cup of brown sugar
Allow the pumpkin to sit in the sugar in a colander for about 1 to 2 hours or overnight
Drain the pumpkin saving the juice for use later
Or
2 cups of canned pumpkin
1 cup of water
1 cup of sugar
After draining the pumpkin add 1 ½ teaspoons of pumpkin spice or
A pinch of ground clove
1 pinch of allspice
½ teaspoon of ginger
1 teaspoon of cinnamon
½ cup of butter
½ cup all purpose flour
In a pot melt the butter. After the butter is melted slowly add in the flour stirring with a whisk to make a roux (roo)
Add the following to the roux:
2 cups of whole milk
1 cup of the reserved Pumpkin juice (if you have less pumpkin juice than this just add more milk to make up the difference).
2 teaspoons vanilla
Gently stir and continue to cook until it thickens to the consistency of a custard.
In a greased casserole dish place the pumpkin in the bottom spreading it out evenly
Carefully spoon the milk mixture over the top, spreading it evenly without disturbing the pumpkin underneath.
Bake in a 350 degree oven for 45 - 60 minutes until golden brown on top
Remove and let it cool for a about 30 minutes before serving
This can be served hot or cold.
#Fall,#Casseroles,#Pumpkin,#Side Dishes
8+ Plant-Based Pumpkin Recipes for Fall (Sweet and Savory!)
If you're craving vegan & gluten-free pumpkin recipes this fall, I've got you covered! Here are 8 of my favorite sweet and savory pumpkin recipes that you can enjoy for breakfast, lunch, dinner, or dessert. Get the full list of over 20 plant-based recipes:
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Mediterranean Style Pumpkin Casserole Recipe | Simple and Delish by Canan
Delicious Mediterranean Style Pumkin Casserole Recipe. CLICK HERE TO SUBSCRIBE:
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Ingredients:
1 pound pumpkin
Half a yellow onion
1-2 cloves garlic
1/2 cup water
1 teaspoon all purpose flour
2 tablespoon white vinegar
2 tablespoon olive oil
Salt
Black pepper
Turmeric
For dressing:
1 cup greek yogurt (you can use more)
1 tablespoon butter
1 teaspoon red pepper flakes
Instructions:
1- Preheat oven to 400˚F( 200˚C)
2- Cut your pumpkin, onion and garlic into small pieces. Place them in a casserole and drizzle with olive oil.
3- In a medium size bowl combine water, vinegar(I forgot to show it in the video????♀️), flour and spices stir well. Pour it into the casserole and mix well.
4- Cook for 45-50 minutes or until the pumpkins are fork tender. (cooking time varies on pumpkin type)
5- You can serve as is or top with greek yogurt or even further you can make spicy butter sauce. For the butter sauce melt your butter and add red pepper flakes then pour over the yogurt.
Enjoy!
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