Guest guest Posted October 23, 2008 Report Share Posted October 23, 2008 Pumpkin Side dish Ingredients 1 can ( 1 lb. 13 oz.) pumpkin 2 Tbs. sugar 2 Tbs. butter, melted 1/4 tsp. nutmeg 1/2 tsp. salt dash pepper 2 eggs, slightly beaten 1/2 C. chopped pecans Glaze 1/2 C. light-brown sugar, firmly packed 1/4 C. maple syrup 1/2 C. pecan halves Directions Preheat oven to 350 degrees. Lightly grease 1 quart casserole. Combine pumpkin, sugar, and butter, nutmeg, salt, pepper, eggs and chopped pecans in large bowl, Mix well, and turn into casserole. Make Glaze: mix brown sugar and syrup in small saucepan. Heats while stirring, until sugar is dissolved; then bring to a boil. Remove from heat and cool slightly. Arrange pecan halves around the edge of casserole. Cover pumpkin and pecans with glaze; bake 40 minutes. Makes 6-8 servings. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 26, 2008 Report Share Posted November 26, 2008 Hi, I am planning to make this for thanksgiving and was wondering if I can make the casserole today and cook it tomorrow? Thanks, Denise --- On Thu, 10/23/08, lovemyheavenly3 <lovemyheavenly3 wrote: lovemyheavenly3 <lovemyheavenly3 Pumpkin Side dish Thursday, October 23, 2008, 6:18 PM Pumpkin Side dish Ingredients 1 can ( 1 lb. 13 oz.) pumpkin 2 Tbs. sugar 2 Tbs. butter, melted 1/4 tsp. nutmeg 1/2 tsp. salt dash pepper 2 eggs, slightly beaten 1/2 C. chopped pecans Glaze 1/2 C. light-brown sugar, firmly packed 1/4 C. maple syrup 1/2 C. pecan halves Directions Preheat oven to 350 degrees. Lightly grease 1 quart casserole. Combine pumpkin, sugar, and butter, nutmeg, salt, pepper, eggs and chopped pecans in large bowl, Mix well, and turn into casserole. Make Glaze: mix brown sugar and syrup in small saucepan. Heats while stirring, until sugar is dissolved; then bring to a boil. Remove from heat and cool slightly. Arrange pecan halves around the edge of casserole. Cover pumpkin and pecans with glaze; bake 40 minutes. Makes 6-8 servings. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 27, 2008 Report Share Posted November 27, 2008 Denise, Since today is Thanksgiving and I don't know what you decided to do, I'm just gonna toss this out anyway. Ignore it if you've gone ahead with whatever... Personally, I would not mix it all up ahead and just keep it to bake later. It may not matter at all, since baking would certainly " kill the germs " . Mixing it up with raw egg ingredients, it might be better to put the egg in just before you stir it up to put in the oven. On the other hand, I have MANY times made that egg/cheese/ cubed bread casserole that's supposed to be assembled, refrigerated OVERNIGHT and then baked the next morning. It always comes out just fine and, as long as the left-overs aren't " sat " around too long, I'm sure it's perfectly safe to eat--no one I know has had any problems with it. So, I hope your pumpkin dish turned out well today. It sounds really good! I like to make a pumpkin dish...I don't know quite what it actually is, but Mom always called it " pumpkin pudding " , and maybe it's actually a custard or something similar. It's just like the stuff that goes into a pie crust for pumpkin pie, only no crust. My DH loves it and I like to make it every so often, if I can get all the right ingredients together. Happy Thanksgiving to you and to all! Blessings and peace! --Laura B., in Illinois --we are doing it really " laid-back " today...no rushing, just the two of us and I learned from my sister in Indiana just yesterday how to make " seasoned oven-roasted potato wedges (with skins on!) " . I have literally CRAVED those silly things so often recently! (Only place in town to BUY them is KFC, and I have hit their drive-thru several times lately!) We're having HOME-made ones today, along with a lot of other goodies--whenever they all get done, that's when we'll eat! Yay! NO SCHEDULES to keep today--and I am thankful for that! Posted by: " Denise Faircloth " denisefaircloth heartofdixiedenise Wed Nov 26, 2008 9:47 am ((PST)) Hi, I am planning to make this for thanksgiving and was wondering if I can make the casserole today and cook it tomorrow? Thanks, Denise Pumpkin Side dish Ingredients 1 can ( 1 lb. 13 oz.) pumpkin 2 Tbs. sugar 2 Tbs. butter, melted 1/4 tsp. nutmeg 1/2 tsp. salt dash pepper 2 eggs, slightly beaten 1/2 C. chopped pecans Glaze 1/2 C. light-brown sugar, firmly packed 1/4 C. maple syrup 1/2 C. pecan halves Directions Preheat oven to 350 degrees. Lightly grease 1 quart casserole. Combine pumpkin, sugar, and butter, nutmeg, salt, pepper, eggs and chopped pecans in large bowl, Mix well, and turn into casserole. Make Glaze: mix brown sugar and syrup in small saucepan. Heats while stirring, until sugar is dissolved; then bring to a boil. Remove from heat and cool slightly. Arrange pecan halves around the edge of casserole. Cover pumpkin and pecans with glaze; bake 40 minutes. Makes 6-8 servings. Quote Link to comment Share on other sites More sharing options...
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