This recipe came from the Raleigh Farmers Market.
You can cook your pumpkin just as you would a sweet potato. Cut it into small pieces, cover with water and simmer until pumpkin is tender. Or, you can bake your pumpkin in the oven. Line a cookie sheet with foil. Cut pumpkin in half and remove the seeds. Bake for an hour at 350* or until tender. This casserole is sweet, sweet, sweet!

Pumpkin Casserole

• 3 cups cooked pumpkin, smashed
• 1 cup sugar
• ½ cup brown sugar
• 3 eggs
• ½ cup evaporated milk
• 1 tsp vanilla
• ½ stick butter, melted
• 1 tsp cinnamon
• ½ tsp nutmeg

Topping

• 1 cup brown sugar
• ¼ cup flour
• ½ stick butter, softened
• 1 cup pecans, chopped

Pre-heat oven to 350*.
In a mixing bowl, mix mashed pumpkin, sugars, eggs, milk, vanilla, spices and butter.
Mix until smooth.
Pour into 9x13 baking dish.

Mix topping. Combine sugar, flour and butter. Mix well. Add pecans. Mix.

Add topping over pumpkin mixture.
Bake for 30-40 minutes.