Pumpkin Casserole

OMG! I’ve been trying pumpkin recipes this October, and most were good … but THIS is a standout! An instant classic! I’ll be making this side dish often, and certainly with every holiday meal. It’s sweet, but not too sweet, and the vanilla is lovely. I made it for the first time tonight and had to share it with you immediately — after all, it’s the season! Perfect, and easy too … Enjoy!

2 cups pumpkin puree
1 cup evaporated milk
1 cup sugar
1/2 cup flour
A generous 1/2 teaspoon baking powder
Pinch salt
2 eggs
1 teaspoon vanilla extract
1/2 cup butter, melted and cooled slightly
2 pinches cinnamon

Preheat oven to 350 degrees. Combine the pumpkin, evaporated milk, sugar, flour, baking powder, salt, eggs, vanilla, melted butter and cinnamon to taste. Stir well. Spoon into a casserole dish. Bake at 350 degrees F (175 degrees C) for 1 hour. Serve hot or warm as a side dish.


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