We made this for dinner the other night and it was so good. So good. The boys gobbled up everything on their plate and have been begging for me to make the Pumpkin Casserole again. The Chicken Pot Pie, is just a generic recipe for this. Lots of veggies, leftover chicken, a gravy made from chicken broth and milk, seasonings and then a homemade pie crust made with butter on top. Divine. It looked so pretty when it was done too. Almost like a work of art. Sometimes food is hard to cut into when it looks so nice.
The pumpkin casserole however, was something I wasn't quite sure the kids would like. It's a dish that could easily be a side dish, a dessert, a breakfast or even a snack. Pumpkin is a great source of Vitamin A, Vitamin C, Potassium, Fiber, Manganese and the list goes on. They are a member of the squash family and are a great addition to your diet.
It reminded me of a mix of pumpkin pie and custard. The original recipe, was full of white sugar and condensed milk, so I changed a few things and came up with something that tasted great :)
2 Cups Pureed Pumpkin
1/4 cup Melted Butter
1/4 - 1/2 cup flour
1/4 - 1/2 cup real maple syrup
4 eggs
1 cup milk
dash of salt
Cinnamon, Nutmeg, and Cloves to taste
Mix all these ingredients together well and bake in an oven at 375 until set, about 45 minutes. If you want it sweeter, use the higher amounts for the flour and maple syrup. We made it sweeter the first time and then less sweet the second. They loved it either way. Enjoy!
2 comments:
I love to make chicken pot pie. It's a good way to use whatever veggies I have around and it's always good.
That casserole looks yummy! I have some pie pumpkins right now and some delicatas that I need to do something with too. I need to try that.
That pie does look good. I am still trying to master crust making. Right along with baking bread. Practice makes perfect, right? I might try that pumpkin recipe, I have lost in the freezer. I'll let you know how the family likes!
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