Ingredients and Weight:
- 1 large can (28 ounces) pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup evaporated milk
- 1/4 cup chopped walnuts (optional)
Preparation Time:
15 minutes
Cooking Time:
45-50 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- In a large bowl, whisk together the pumpkin puree, sugars, flour, cinnamon, nutmeg, and salt.
- In a separate bowl, beat the eggs until light and fluffy. Gradually whisk in the evaporated milk.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Pour the mixture into the prepared baking dish. Sprinkle with walnuts, if desired.
- Bake for 45-50 minutes, or until the casserole is puffed and set.
Nutritional Information:
- Calories: 200 per serving
- Fat: 5 grams
- Protein: 3 grams
- Carbohydrates: 35 grams
Dish Characteristics:
- Light and airy texture
- Sweet and savory flavors
- Perfect for a fall or winter meal
User Comments:
- "This casserole is so easy to make and always a hit with my family." - Sarah M.
- "The pumpkin flavor is so rich and delicious." - John W.
- "This is a great way to use up leftover pumpkin puree." - Mary J.
Special Precautions and Tips:
- For a richer flavor, use homemade pumpkin puree.
- To make the casserole ahead of time, prepare and refrigerate it up to one day before baking. Bring to room temperature before baking.