Pumpkin, Pumpkin, Pumpkin….. November 17, 2010
As soon as fall rolls around, I start eating massive amounts of pumpkin. Here is one of my go-to pumpkin recipes that my mom used to make while I was growing up:
Buy a couple of cans of pumpkin—100% organic pumpkin (not pumpkin pie mix), follow the directions on the can for pumpkin pie, put it in a casserole dish rather than a crust, bake 450 for 25 minutes, and then turn the oven down to 350 for 75 minutes longer, or until a knife comes out clean. It all depends on how much you put in the casserole dish as to how long it takes to get done. I like mine brown on the top.
I never use the full amount of sugar. Just depends on how much you want to cut calories. Sometimes I use egg beaters rather than whole eggs too.
The last time I made it, here is how I made it:
2 cans pumpkin
1 can milk (just pour the milk into the emptied pumpkin cans to measure)
1 can evaporated milk (Sweeten Condensed milk for a more decadent treat)
1 1/4 cup sugar
1 tsp salt
2 tsp.+ cinnamon (I always used several shakes – I like a lot)
2 tsp.+ pumpkin pie spice (I always used several shakes – I like a lot)
Serve with cool whip.
You really can’t mess it up. I make it different every time and it is always good.
Note – Another way to make your house smell the same way is to shake pumpkin pie spice and/or cinnamon onto a sheet of foil and put it in your oven at 200 degrees for 30-45 mins.
Stayed tuned for more pumpkin recipes!!