Pumpkin Casserole

2012-01-28

Primal

  • Servings : 4
  • Prep Time : 0m
  • Cook Time : 4m
  • Ready In : 0m
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1. Preheat oven to 375 degrees F.
2. Butter a 1.5-qt baking dish and set aside.
3. Blend the beaten egg and honey in a medium bowl. Fold in the spices and pumpkin. Pour the pumpkin mixture into the prepared pan.
4. Sprinkle the nuts over the pumpkin mixture and dot with butter. Add a small dash of ground cloves on top as a final garnish.
5. Bake the casserole for 30 minutes or until the edges are slightly firm. Serve warm or room temperature.

Ingredients

  • 1 egg (preferably omega-3-enhanced/free-range), well beaten
  • 2 tbsp honey
  • 1/2 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • dash ground cloves
  • 1 14.5-oz can pure pumpkin puree
  • 1/4 cup chopped nuts (pecans are the best)
  • 1 tbsp unsalted butter, plus more for the dish
  • pinch of salt

Method


I'm a biology graduate student by profession and a chef by hobby. I'm an Indiana native living in Texas, but I see myself as a citizen of the world as long as I'm in my kitchen experimenting with flavors from other countries.


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Recipe Comments

Comments (4)

  1. posted by Catheirne on February 27, 2012

    Do you know what the nutritional breakdown is per serving for this recipe?

  2. posted by chowbella on March 2, 2012

    These are the calculations I post on my blog that I determine from sparkpeople.com

    Makes 4 servings
    Per serving:
    Makes 4 servings
    Per serving:
    Calories: 137.1
    Fat: 9.8 g
    Saturated fat: 2.8 g
    Cholesterol: 54 mg
    Sodium: 62.5 mg
    Carbohydrate: 10.7 g
    Fiber: 4.3 g
    Sugars: 4.1 g
    Protein: 3.5 g

  3. posted by Sarah on June 18, 2012

    The way I prepared it, was more like 150 calories per serving.

    1 Jumbo Egg – 90
    1 Tbs Butter – 120
    2 Tbs Honey – 120
    1 can Pumpkin – 105
    1/4 C walnuts – 170

    Very delicious.

  4. posted by lfreid on August 4, 2013

    Very bland I

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