Add a photo of this recipe...
(You could win $100 in our photo contest!)

Pumpkin Custard Casserole

Recipes » Desserts » Desserts - Other

Thanks, TrishZ for this recipe- I make it every Thanksgiving!

Yield: 16 Ready in 45 minutes

Cuisine: AmericanMain Ingredient: Pumpkin

(5, 1) 100% would make again (reviews)

favorite of 7 people 2 people Try Soon want to try

Add to Favorites

Try Soon

+ Calendar

+ Grocery+ Menu + I've Made

Recipe
Photos (0)
Nutrition
Notes

Ingredients

[ customize ] [ alert an editor ]

Original recipe makes 16

1 cupButter; -chilled

Liquid Splenda; equivalent to 1 1/4 cups sugar

1 teaspoonVanilla

2 29-oz cansCanned pumpkin

1 1/2 cupsButter; -melted

Liquid Splenda; equivalent to 1 cup sugar

1/4 cupBrown sugar substitute

2 Eggs; -beaten

1 teaspoonVanilla

1 teaspoonSalt

1/4 cupCarbalose flour

1/4 cupBrown sugar substitute

2 cupsPecans; -chopped

1/4 cupCarbalose flour

1/4 teaspoonSalt

Pumpkin Custard Casserole Preparation

Beat 1 cup of butter with Liquid Splenda equivalent to 1 1/4 cups sugar and 1 teaspoon vanilla. Place in refrigerator to thoroughly chill (at least one hour) while preparing filling.

Lightly butter a 13 X 9 X 2" baking pan. Preheat oven to 300F.

Mix pumpkin, 1 1/2 cups melted butter, liquid Splenda equivalent to 1 cup sugar, 1/4 cup brown sugar substitute, eggs, 1 teaspoon vanilla and 1 teaspoon salt and beat until combined.

Sprinkle 1/4 cup flour lightly over surface of pumpkin mixture, beating constantly, until all has been incorporated.

Increase mixer speed, and continue beating 1 to 2 minutes.

Pour into prepared casserole dish.

Stir together remaining dry ingredients.

Cut in butter, vanilla and liquid Splenda mixture until it resembles coarse crumbs.

Sprinkle over pumpkin filling in baking dish.

Bake for 30 minutes.