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Gluten-Free Pumpkin Casserole

Gluten-Free Pumpkin Casserole

Recipe Details

x 6 servings
Duration: 75 minutes
  • Gluten-Free

Ingredients

Quantity Ingredient
Cooking Spray
4 tbsp
Gluten Free Cornmeal , medium
2 C.
Canned Pumpkin Puree
1 C.
Evaporated Mik , low-fat
2/3 C.
White Sugar
1/2 C.
Gluten Free All Purpose Flour
1 tsp
Baking Powder , gluten-free
2
Eggs
1 tsp
Vanilla Extract
1/2 C.
Butter , melted and cooled
1/2 tsp
Ground Cinnamon

Instructions

  1. Preheat the oven to 350F. Coat the insides of a 2 qt. square baking dish with cooking spray.
  2. Spoon the cornmeal into the dish, tilting it to coat the base and sides. Tip out the excess into a bowl and reserve for later.

  3. Combine the pumpkin purée, evaporated milk, sugar, flour, baking powder, eggs, vanilla, butter and cinnamon in a food processor or blender.

  4. Blend on high until smooth, scraping down the sides as needed.
  5. Spoon and scrape the mixture into the prepared baking dish. Scatter the reserved cornmeal on top.
  6. Bake for 1 hour until dry to touch and cracked on top; the casserole should start to come away from the sides of the dish.
  7. Remove from the oven to a cooling rack to cool before serving warm.
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