Sweet Pumpkin Casserole
A sweet pumpkin casserole that can be served hot or cold, as a desert or a side, and even great for a snack.
Equipment
- 1 8 X 8 casserole dish
Ingredients
- 2-3 cups of firm cooked pumpkin
- 2 cups canned pumpkin
- 1 cup of water
- 1 cup of sugar
- ½ teaspoons of pumpkin spice
- ½ cup of butter
- ½ cup all purpose flour
- 2 cups of whole milk
- 2 teaspoons vanilla
Instructions
- 2-3 cups of firm cooked pumpkin covered with 1 cup of white sugar and ½ cup of brown sugar ( or you can use all white sugar)2-3 cups of firm cooked pumpkin, 2 cups canned pumpkin
- 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
- After draining the pumpkin add 1 ½ teaspoons of pumpkin spice½ teaspoons of pumpkin spice
- spread the pumpkin and spice evenly in a casserole dish and set aside
- In a pot melt the butter. After the butter is melted slowly add in the flour stirring with a whisk to make a roux½ cup of butter, 2 cups of whole milk, ½ cup all purpose flour
- add the vanilla, milk and sugar water/pumpkin juice to the roux and stir over medium heat until it thickens1 cup of water, 1 cup of sugar, 2 teaspoons vanilla, 2 cups of whole milk
- pour the béchamel over the pumpkin in the casserole dish
- Bake at 350 for 45 minutes
- server hot or cold
Notes
download a pdf of the full recipe here.
Sweet-pumpkin-casserole.pdf