This sweet creamy casserole is perfect as a dessert or as a fancy breakfast for the weekend. Has low salt content and vegetarian friendly.
Pumpkin Puree 490 g
Evaporated Milk (light) 235 ml
Brown Sugar 200 g
Self-rising Four 60 g
Eggs 120 g (2 Units)
Vanilla Extract 5 ml
Olive Oil 115 g
Ground Cinnamon 2 g
1. Preheat oven to 175 degrees C.
2. Combine the pumpkin, evaporated milk, sugar, flour, eggs, vanilla, olive oil and ground cinnamon to taste.
3. Spoon into a casserole dish.
3. Bake at 175 degrees for 1 hour.
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