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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This Cauliflower Pumpkin Casserole Is Not Just For Thanksgiving!
Lightly steamed cauliflower and cooked pumpkin come together in this easy, flavorful casserole recipe with a creamy sauce and melted cheese topping. It is the perfect Thanksgiving side dish or whenever you're looking for a veggie casserole dish.
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Whole Roasted Pumpkin with Bread Pudding | Kitchen Recipe | The Key Ingredient | PBS North Carolina
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Sheri makes a whole roasted pumpkin stuffed with savory bread pudding, a positively pumpkin thrill.
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3 EASY Desserts for Pumpkin Lovers
Fall is almost here and I am ready for pumpkin recipes! Bring on the cool weather! If you are a pumpkin lover, you must try these 3 easy desserts! They are so easy and your guests will think you slaved all day in the kitchen, when really, it only takes a few minutes to throw together!
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Quick tips:
When the recipe calls for only 3/4 of a can of pumpkin, you can easily but the rest in a freezer bag or in container and stick it in the freezer!
Want to use fresh pumpkin?
Fresh pumpkin and canned pumpkin work a little differently.
Fifteen ounces of canned pumpkin is just shy of 2 cups (16 ounces would be 2 cups).
A 3-pound pumpkin (meant for pie) will likely give you enough puree for your recipe.
Here are some good tips for using fresh pumpkin: Pumpkin math: After cooking and draining, this is about what to expect from a typical cooking pumpkin.
2-1/2 pound pie pumpkin = 1 3/4 cups puree 3 1/2 pound pie pumpkin = 2 1/2 cups puree 6 pound carving pumpkin = 2 3/4 cups puree 5 pound round pumpkin = 3 1/3 cups puree.
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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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Sweet Pumpkin Casserole | Em’s Kitchen
How to Make Crust-less Pumpkin Pie | Sweet Pumpkin Casserole | Pumpkin with Sweet Béchamel Sauce Recipe
INGREDIENTS
1 kg pumpkin
3/4 cup sugar
1 tsp pumpkin spice
(Pumpkin spice alternative: Mix 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 cloves, and 1/8 nutmeg)
For bechamel sauce:
3 tbsp butter
4 tbsp flour
2 cups milk
1 tsp vanilla
pumpkin syrup
sugar to taste
Bake for 30 minutes at 350° F, and broil until it’s browned and bubbly.
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Pumpkin Casserole
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Savory pumpkin recipes like this pumpkin casserole are fantastic for a keto-friendly, holiday side dish. With its savory herb topping, the casserole will pair beautifully with a holiday turkey or ham.
Ingredients
¼ teaspoon salt
3 cloves garlic
2 large eggs
½ cup heavy cream
15 ounces pumpkin puree
6 tablespoons ricotta cheese
2 tablespoons Parmesan cheese
½ teaspoon rosemary dried
½ teaspoon sage dried
½ teaspoon thyme dried
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