• Cooking Time: 42
• Servings: 8
• Preparation Time: 10 minutes
• 2 cups fresh, cooked pumpkin or 16 ounces canned pumpkin
• 3/4 cup milk
• 6 tablespoons butter, melted
• 3 eggs, beaten
• 1/2 teaspoon vanilla extract
• 3/4 cup sugar
• 3 tablespoons flour
• 1/2 teaspoon cinnamon
• 1/8 teaspoon cloves
• 1/8 teaspoon nutmeg
• Topping
• 1 cup vanilla wafer crumbs
• 1/2 cup finely chopped pecans
• 1/2 cup packed brown sugar
• 1/4 cup melted butter

1. Line a 13 x 9-inch baking pan with Reynold's Parchment Paper. In a large bowl, combine pumpkin, milk, butter, eggs and vanilla; mix well. In a small bowl, combine dry ingredients. Add to pumpkin mixture; mix well. Transfer to baking pan. Cover and bake at 375 degrees F. for 30 minutes. Meanwhile, combine topping ingredients in a small bowl. Sprinkle over pumpkin. Bake, uncovered, 12 to 15 minutes or until heated through.

I'm not sure where the original idea came from, but I adapted this recipe from a recipe for a squash casserole. I added and subtracted ingredients and came up with this delicious side dish that tastes a lot like dessert!