Creamy Pumpkin Pasta Bake | Easy Vegan Casserole Recipe
Creamy Pumpkin Pasta Bake which is cheesy and delicious! ???? This pasta casserole is currently my favorite vegan weeknight dinner. The recipe contains wholesome ingredients, is meat-free, dairy-free, plant-based, oil-free, and can be made gluten-free. Enjoy! ????
Printable recipe with instructions, substitutes, nutrition facts, and lots of helpful tips:
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Ingredients:
12 oz (340 g) pasta (gluten-free if needed)
1/2 tbsp oil
1/2 onion diced
3 cloves of garlic minced
1/3 cup fresh parsley chopped
1 pound (450 g) pumpkin puree
1/2 cup (120 ml) reserved pasta water
2/3 cup (160 ml) plant-based milk
1 tsp onion powder
1/2 tsp salt or to taste
1/2 tsp ground cumin
1/2 tsp oregano
1/2 tsp paprika
1/4 tsp smoked paprika
Black pepper to taste
7 oz (200 g) vegan cheese of choice
Fresh herbs to garnish
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Pumpkin Casserole: Quick, Low-Carb Side Dish
This pumpkin casserole is super easy and quick to make for a busy night. Mix canned pumpkin puree with butter, low-carb sweetener, pumpkin spices, and pecans and bake for ten minutes and you have a delicious, low-carb side dish everyone can enjoy. Find the recipe at
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Whole Roasted Pumpkin with Bread Pudding | Kitchen Recipe | The Key Ingredient | PBS North Carolina
Official Website: | #KeyIngredient
Sheri makes a whole roasted pumpkin stuffed with savory bread pudding, a positively pumpkin thrill.
Watch The Key Ingredient with Sheri Castle anytime at video.pbsnc.org and on the PBS Video app.
Watch full episodes, find recipes from the show and more at
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PUMPKIN & VEGETABLE BAKE
Packed full of veggies and flavour .. this dish is simple and delicious!
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Ingredients:
¼ piece of pumpkin
½ onion
½ bunch of spring onions
½ capsicum
½ tin corn
6 eggs
1 cup flour
½ cup oil
1 large handful of cheese
salt, pepper and cayenne pepper to taste
Bake at 180 degrees Celsius for 1 hour
Making Sweet Pumpkin Casserole (Fall Side Dish ,Fall Desert) #pumpkincasserole, #pumpkinpalooza
A sweet pumpkin casserole topped with a slightly sweet béchamel that is great to serve as a desert or as a side.
Great to take to family gatherings and socials.
I know you will enjoy this recipe.
Thank you to @PrepperPotpourri for inviting me to this collaboration.
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#bakedpumpkincasserole, #sweetpumpkincasserole, #pumpkincasserole
To download a pdf of this recipe:
2-3 cups of firm cooked pumpkin covered with 1 cup of white sugar and ½ cup of brown sugar
Allow the pumpkin to sit in the sugar in a colander for about 1 to 2 hours or overnight
Drain the pumpkin saving the juice for use later
Or
2 cups of canned pumpkin
1 cup of water
1 cup of sugar
After draining the pumpkin add 1 ½ teaspoons of pumpkin spice or
A pinch of ground clove
1 pinch of allspice
½ teaspoon of ginger
1 teaspoon of cinnamon
½ cup of butter
½ cup all purpose flour
In a pot melt the butter. After the butter is melted slowly add in the flour stirring with a whisk to make a roux (roo)
Add the following to the roux:
2 cups of whole milk
1 cup of the reserved Pumpkin juice (if you have less pumpkin juice than this just add more milk to make up the difference).
2 teaspoons vanilla
Gently stir and continue to cook until it thickens to the consistency of a custard.
In a greased casserole dish place the pumpkin in the bottom spreading it out evenly
Carefully spoon the milk mixture over the top, spreading it evenly without disturbing the pumpkin underneath.
Bake in a 350 degree oven for 45 - 60 minutes until golden brown on top
Remove and let it cool for a about 30 minutes before serving
This can be served hot or cold.
#Fall,#Casseroles,#Pumpkin,#Side Dishes
Luscious Sweet Pumpkin Casserole - A classic Egyptian Autumn dessert
We're making an Autumn Classic desert from Egypt, sweet Pumpkin and Bechamel Casserole.
Pieces of soft and tender pumpkin are covered in a sweet vanilla bean bechamel and baked to perfection, it's the perfect dessert to serve hot or cold, and is a great alternative to pumpkin pie.
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00:00 Intro
00:50 How to break down a pumpkin
02:45 Macerating the pumpkin pieces
04:50 Cooking the pumpkin
05:59 Making the sweet bechamel
07:23 Final Assembly & Cooking
08:30 Presentation & serving
09:27 Taste test & review
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Ingredients:
2 - 2.5kg (4.5 - 5.5lb) Pumpkin, should weigh about 1.6 - 2kg (3.5 - 4.5lb) once peeled
400 - 500g (14 - 17.5oz) Sugar
100g (10 Tbsp) All Purpose Flour
135g (10 Tbsp) Butter
400ml (13.2 fl oz) Whole Cream Milk
200ml (6.6 fl oz) Heavy Cream (or double cream)
500ml (16.5 fl oz) Pumpkin liquid (this will come out of macerating the pumpkin
1 Vanilla bean (or substitute with 2 teaspoons vanillin or vanilla extract)
To macerate the Pumpkin:
Peel and de-core your pumpkin and cut into bite sized pieces about 2.5cm * 2.5cm (1 in * 1 in)
Weigh your pumpkin pieces and calculate 1/4 of the weight, that's how much sugar you will need
Add the sugar to the pumpkin in a bowl and toss well to ensure they are evenly coated
Leave the pumpkin overnight so the sugar can draw out the liquid from the pieces
To cook the Pumpkin:
Add the pumpkin pieces and their liquid into a large pot
Deseed your vanilla bean and add the empty shell to the pot as well
Place the pot on medium high heat and bring up to a simmer
Cook for about 10-15 minutes until the pumpkin pieces are fork tender, do not overcook them till they get mushy
Strain them using a colander and reserve 500ml of their liquid
To cook the bechamel:
Melt the butter in the same pot that you cooked the pumpkin in
Once fully melted, toss in the flour and mix to combine
Cook the flour and butter together for 3-4 minutes until it forms a liquid and saucy consistency
Pour in a small amount of your milk (about 1/8) of the total amount and mix it into the flour, it will seize up and form a dough
Once the milk is fully incorporated, add a 1/4 of the remaining milk to the bechamel and work it in
Next add a 1/4 of the measured out Pumpkin syrup (if your syrup is less than 500ml, then just increase the milk to the remaining amount) and mix in well until it has been fully mixed in
Continue alternating between the milk and pumpkin syrup until both have finished and a custardy bechamel has formed
Pour in the cream and combine it well with the bechamel until smooth and creamy
Add the vanilla seeds and mix in well
To assemble:
Place your drained pumpkin pieces in the bottom of a deep baking dish in a single even layer
Smooth the top of the pumpkin then top it with the bechamel you made
Use a spatula to flatten the top layer and smoothen it out
Bake in a 180c (350f) oven for 45 - 60 minutes until golden brown on top
Remove and let it cool for a minimum of 30 minutes before serving