Sunday, November 24, 2013

Shari's Savory Pumpkin Bake

Ok, y'all.  I have a good friend in North Carolina.  She is my sister's college roommate, and she is quite talented in the kitchen. 

Here name is Lauren, and I asked Lauren a few weeks ago if she would like to share a recipe here.  She whipped up a few pumpkin recipes, one of which is a favorite of her family that they enjoy for Thanksgiving.  So, should you be looking for another side dish for Thanksgiving, you should check this out.  It looks amazing!  I wish I was close to her house so I could have some tonight!

Here's what Lauren has to say about this delicious dish... thanks for sharing, Lauren!

Stumped on what side dish to make for Thanksgiving? This savory pumpkin bake has been a long time family favorite.  
It's perfect for the holidays, but is easy enough to make year round. You can make it more decadent and sweet with a brown sugar pecan topping (as shown here), or a bit more healthy with a toasted wheat germ topping.  
I'm not sure where my mom found the recipe (possibly from her Michigan roots), but I remember requesting the creamy dessert like dish with dinner growing up.  
As far as the toasted wheat-germ goes... I don't think I have ever had it in any other dish, but you can find it at Walmart :) 

Hope you enjoy!
Shari's Savory Pumpkin Bake

3-4 cups canned pumpkin (make sure you don't buy pumpkin pie filing)
2/3 cup brown sugar
1/2 cup milk
1 teaspoon vanilla
dash of nutmeg or pumpkin pie spice
1/2 teaspoon salt
2-3 eggs, beat lightly
1/2 stick butter melted

For the topping:
Toasted wheat germ
1/3 stick butter, very soft
1/2 cup brown sugar
1/3 cup flour
1 cup chopped pecans

Whisk all pumpkin bake ingredients together.  Pour into a greased square baking dish (you can double the recipe and use a 13x9 pan).  Mix the topping ingredients together with a fork (it will be like a crumble topping).  Sprinkle the topping evenly on top.  Bake at 350 for 35-45 minutes. 

Serve warm & enjoy!
PS--Whipped Cream optional ;)

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