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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How To Make DELICIOUS Baked Pumpkin | Creamy Baked Pumpkin
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Delicious baked pumpkin in cream. Try this impressive side dish as an autumnal accompaniment to roast chicken. This impressive-looking dish makes a wonderful starter or side dish.
No CANNED Pumpkin from the Store THIS Fall!! Homemade Pumpkin Puree AND Pumpkin Pie Casserole!
It's officially Fall which means it is Pumpkin Season! Today Sarah takes a pumpkin from the garden and turns it into pumpkin puree AND THEN uses it to make a super tasty Keto-friendly Pumpkin Pie Casserole.
How to Make Pumpkin Puree:
1. Remove seeds and guts from the pumpkin.
2. Bake the pumpkin on a baking sheet in the oven at 350 degrees for at least an hour, until the flesh is soft.
3. Remove the pumpkin skin, let the flesh drip in a strainer for 30 minutes.
4. Blend flesh in a food processor.
Pumpkin Pie Spice:
4 tsp ground cinnamon
2 tsp ground ginger
1 tsp ground cloves
1/2 tsp ground nutmeg
Keto-Friendly Pumpkin Pie Casserole:
Filling-
2 cups pumpkin puree
1/2 cup heavy cream
3 large eggs
1/2 cup Swerve Confectioners Sugar
1/4 cup Swerve Brown Sugar
1 tbsp pumpkin pie spice
1/4 tsp salt
1/2 tbsp vanilla extract
2 tsp unflavored gelatin powder
Mix all ingredients. Pour into greased 9x9 baking pan.
Topping-
1 cup chopped pecans
1/3 cup Swerve Brown Sugar
1/4 cup almond flour
Pinch of salt
4 tbsp butter, softened
Cut butter into mixture of ingredients. Sprinkle on top of filling.
Bake pumpkin casserole on 300 degrees for 45-60 minutes until internal temperature reaches 165-170 degrees.
Let cool before serving.
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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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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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Luscious Sweet Pumpkin Casserole - A classic Egyptian Autumn dessert
We're making an Autumn Classic desert from Egypt, sweet Pumpkin and Bechamel Casserole.
Pieces of soft and tender pumpkin are covered in a sweet vanilla bean bechamel and baked to perfection, it's the perfect dessert to serve hot or cold, and is a great alternative to pumpkin pie.
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00:00 Intro
00:50 How to break down a pumpkin
02:45 Macerating the pumpkin pieces
04:50 Cooking the pumpkin
05:59 Making the sweet bechamel
07:23 Final Assembly & Cooking
08:30 Presentation & serving
09:27 Taste test & review
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Ingredients:
2 - 2.5kg (4.5 - 5.5lb) Pumpkin, should weigh about 1.6 - 2kg (3.5 - 4.5lb) once peeled
400 - 500g (14 - 17.5oz) Sugar
100g (10 Tbsp) All Purpose Flour
135g (10 Tbsp) Butter
400ml (13.2 fl oz) Whole Cream Milk
200ml (6.6 fl oz) Heavy Cream (or double cream)
500ml (16.5 fl oz) Pumpkin liquid (this will come out of macerating the pumpkin
1 Vanilla bean (or substitute with 2 teaspoons vanillin or vanilla extract)
To macerate the Pumpkin:
Peel and de-core your pumpkin and cut into bite sized pieces about 2.5cm * 2.5cm (1 in * 1 in)
Weigh your pumpkin pieces and calculate 1/4 of the weight, that's how much sugar you will need
Add the sugar to the pumpkin in a bowl and toss well to ensure they are evenly coated
Leave the pumpkin overnight so the sugar can draw out the liquid from the pieces
To cook the Pumpkin:
Add the pumpkin pieces and their liquid into a large pot
Deseed your vanilla bean and add the empty shell to the pot as well
Place the pot on medium high heat and bring up to a simmer
Cook for about 10-15 minutes until the pumpkin pieces are fork tender, do not overcook them till they get mushy
Strain them using a colander and reserve 500ml of their liquid
To cook the bechamel:
Melt the butter in the same pot that you cooked the pumpkin in
Once fully melted, toss in the flour and mix to combine
Cook the flour and butter together for 3-4 minutes until it forms a liquid and saucy consistency
Pour in a small amount of your milk (about 1/8) of the total amount and mix it into the flour, it will seize up and form a dough
Once the milk is fully incorporated, add a 1/4 of the remaining milk to the bechamel and work it in
Next add a 1/4 of the measured out Pumpkin syrup (if your syrup is less than 500ml, then just increase the milk to the remaining amount) and mix in well until it has been fully mixed in
Continue alternating between the milk and pumpkin syrup until both have finished and a custardy bechamel has formed
Pour in the cream and combine it well with the bechamel until smooth and creamy
Add the vanilla seeds and mix in well
To assemble:
Place your drained pumpkin pieces in the bottom of a deep baking dish in a single even layer
Smooth the top of the pumpkin then top it with the bechamel you made
Use a spatula to flatten the top layer and smoothen it out
Bake in a 180c (350f) oven for 45 - 60 minutes until golden brown on top
Remove and let it cool for a minimum of 30 minutes before serving