This is a sweet and lightly spiced pumpkin casserole. It's perfect served as a side dish with roast chicken, turkey or pork. Try it at your next Sunday lunch or Christmas dinner.
An excellent recipe. I cut the recipe in half. I used fresh pumpkin and substituted the following for the self-rising flour (1 c. self-rising flour=1 cup minus 2 T. regular flour, 1 1/2 tsp. baking powder and 1/8 tsp. salt). I will definitely make this again. - 09 Nov 2001 (Review from Allrecipes US | Canada)
This was great, but I modified it to make more healthy by cutting the sugar to 1/3 cup and cutting the butter to 1/4 cup. I also doubled the flour since the other solids were reduced. - 24 Feb 2008 (Review from Allrecipes US | Canada)
This was a little too sweet for a side dish, so I serve it warm/room temp with a little whipped cream for dessert. It would probably work well baked in individual dishes/ramekins too. I've often made it with butternut squash and sometimes I use pumpkin pie spice instead of the cinnamon. Its a keeper - 06 Nov 2002 (Review from Allrecipes US | Canada)