Tried this twice. Once with canned pumpkin and once with puree from a roasted whole pumpkin. In both cases the recipe was too thick and the insides never cooked. Tried adding more milk to thin it but still gooey on the inside even when practically burnt on the outside, even when reducing the temperature and cooking longer. How do you get it so it isn't gooey raw on the inside? We ended up throwing out both batches. Taste is rather bland, add a teaspoon of cinnamon to liven it.
Kid Friendly, Spouse Friendly, Easy Everyone loved these, great fall weekend recipe. very filling and good flavor. Pros: Delicious, filling
Kid Friendly, Spouse Friendly, EasyEveryone loved these, great fall weekend recipe. very filling and good flavor. Pros: Delicious, filling
I made this recipe for my family on Thanksgiving weekend in Canada and they all loved them. I used fresh pumpkin. We had them with maple syrup, apple sauce, and mulberry sauce. They were easy to make and turned out perfectly.