added this 16 years ago
Maple and Brown Sugar Pumpkin Casserole
What you need:
2 (15 ounce) cans unsweetened pumpkin
1 apple, chopped
1/3 cup raisins
1/2 cup brown sugar
2 teaspoons maple syrup
pecans, to taste
cinnamon, to taste
ground cloves, to taste
nutmeg, to taste
What you do:
1. Preheat oven to 375 degrees F.
2. Mix all ingredients and spoon into a casserole dish.
3. Bake for 20 minutes.
Preparation Time:
30 min
Cooking Time:
Servings:
6
SO HOW'D IT GO?
This was pretty tasty. I used agave instead of brown sugar, which was yummy.
I think I might blend it with tofu next time to make it into more of a pudding. I guess it depends on your mood - pureed or creamy.
This is good hot or cold. I didn't think it really even needed to be baked.
some one help me please this came out awful and its cause the measurements for the spices are "to taste" i hate when I don't have measurments for everything. I can not get the spices right so it just taste awful. anyone who made this do u know how much of each u used?
I saw this recipe on Thanksgiving when I was desperate for a side dish. I used 2 apples instead of 1. And cranberries instead of raisins. I also used pistachios instead of pecans. And used sugar free low calorie maple syrup and Silk nog for extra flavor. I had vegan ricemallow on the table for the topping. Here's a picture. I hope you guys like how it turned out. My mother and step father loved it. They ate an all vegan Thanksgiving for the first time.
Just made this and its in the oven. I substituted roasted sunflower seeds for the pecans, since my son has a tree-nut allergy. Also, I used a fresh pumpkin instead of pumpkin puree. I will let ya'll know how it was and post a picture!
I think that would be a good idea. It is pretty sweet!
this sounds great
do u think u could use this as a pie filling??