Pumpkin Casserole

Today has been so eventful. I took my girls to a friend's classroom for the afternoon and they had a chance to play in a real classroom. They even got to eat lunch with a bunch of Kindergartners. They sat at a big kid table and in big kid chairs and had their sandwich, yogurt and fruit. After lunch they had a chance to enjoy the playground as well.

After our little field trip, I was not feeling like I wanted to cook very much. So I Googled, vegetarian casseroles, and allrecipies.com displayed some options. One option was Pumpkin casserole. Since Thanksgiving is coming up, I thought this would be a great time to try out a dish. So that is what I did.

Ingredients:

2 c. Pumpkin puree
1 c. Original soy milk (or 1c. of evaporated milk)
1 c. White sugar
1/2 c. self-rising flour
2 eggs
1 tsp. Vanilla extract
1/2 c. Lactose free butter (or unsalted butter)
Dash of Cinnamon

Method:

1) Preheat oven to 350 degrees.

2) Mix pumpkin, milk, sugar, flour, eggs, vanilla, melted  butter, and cinnamon.

3) Pour into a casserole dish (I used a glass pie pan.)

4) Bake for 1 hour.

NOTES:
This recipe can be adjusted to fit a gluten free diet. Use 1/2c. rice flour with 3/4 tsp. baking powder and 1/4 tsp. salt. I have yet to try this, but I will to see how it turns out.

This turned out awesome! It tasted great and will be a recipe for Thanksgiving. Enjoy!