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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.
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Prep Time 10 minutes
Cook Time 45 minutes
Servings: 6
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

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

Equipment

  • 1 8 X 8 casserole dish

Method
 

  1. 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
  2. Allow the pumpkin to sit in the sugar in a colander for about 1 to 2 hours or overnight
  3. Drain the pumpkin saving the juice for use later
  4. After draining the pumpkin add 1 ½ teaspoons of pumpkin spice
    ½ teaspoons of pumpkin spice
  5. spread the pumpkin and spice evenly in a casserole dish and set aside
    pumpkin casserole
  6. In a pot melt the butter.  After the butter is melted slowly add in the flour stirring with a whisk to make a roux
    ½ cup of butter, 2 cups of whole milk, ½ cup all purpose flour
  7. add the vanilla, milk and sugar water/pumpkin juice to the roux and stir over medium heat until it thickens
    1 cup of water, 1 cup of sugar, 2 teaspoons vanilla, 2 cups of whole milk
  8. pour the béchamel over the pumpkin in the casserole dish
  9. Bake at 350 for 45 minutes
  10. server hot or cold

Notes

download a pdf of the full recipe here.
Sweet-pumpkin-casserole.pdf