Best 13 Pumpkin Casserole Recipes

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Pumpkin casserole is a classic fall dish that is perfect for Thanksgiving, Christmas, or any other special occasion. This delicious and versatile dish can be made with fresh or canned pumpkin, and there are many different variations to choose from. Whether you prefer a sweet or savory casserole, there is a recipe here that will suit your taste.

For a classic pumpkin casserole, simply combine pumpkin, eggs, sugar, spices, and milk in a baking dish. Bake until set, and then top with whipped cream or ice cream. For a more decadent version, try adding cream cheese or sour cream to the casserole. For a savory twist, add cooked bacon, sausage, or vegetables. No matter how you choose to make it, pumpkin casserole is sure to be a hit with your family and friends.

This article includes recipes for three different pumpkin casseroles:

* Classic Pumpkin Casserole: This is the basic recipe that we discussed above. It is made with fresh or canned pumpkin, eggs, sugar, spices, and milk.
* Pumpkin Casserole with Cream Cheese: This recipe adds cream cheese to the classic casserole for a richer, more decadent flavor.
* Pumpkin Casserole with Sausage: This recipe adds cooked sausage to the casserole for a savory twist.

Each recipe includes detailed instructions and a list of ingredients. So, whether you are a beginner cook or a seasoned pro, you will be able to make a delicious pumpkin casserole that your whole family will love.

Let's cook with our recipes!

PUMPKIN CASSEROLE/SOUFFLE



Pumpkin Casserole/Souffle image

A sweet pumpkin dish that I got in South Africa.

Provided by Kattygirl

Categories     Side Dish     Casseroles     Squash Casserole Recipes

Time 1h

Yield 6

Number Of Ingredients 8

½ cup white sugar
½ cup butter
3 large eggs
1 ½ cups pumpkin puree
1 cup milk
½ cup cake flour
2 teaspoons baking powder
1 pinch ground cinnamon, or as desired

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Grease a 9-inch square baking dish.
  • Beat sugar, butter, and eggs together in a bowl using an electric mixer until smooth and creamy; add pumpkin and mix well. Beat milk, flour, and baking powder into pumpkin mixture until smooth; pour into the prepared baking dish and sprinkle cinnamon over the top.
  • Bake in the preheated oven until set in the middle, 45 minutes to 1 hour.

Nutrition Facts : Calories 321.5 calories, Carbohydrate 33.6 g, Cholesterol 136.9 mg, Fat 18.9 g, Fiber 2.1 g, Protein 6.3 g, SaturatedFat 11.1 g, Sodium 471 mg, Sugar 20.8 g

PUMPKIN CASSEROLE



Pumpkin Casserole image

This is super easy, something different and tastes great with the main course. Enjoy! Originally submitted to ThanksgivingRecipe.com.

Provided by Lori DeLosh

Categories     Side Dish     Casseroles     Squash Casserole Recipes

Yield 11

Number Of Ingredients 8

2 cups pumpkin puree
1 cup evaporated milk
1 cup white sugar
½ cup self-rising flour
2 eggs
1 teaspoon vanilla extract
½ cup butter
2 pinches ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine the pumpkin, evaporated milk, sugar, flour, eggs, vanilla, melted butter and ground cinnamon to taste. Spoon into a casserole dish.
  • Bake at 350 degrees F (175 degrees C) for 1 hour.

Nutrition Facts : Calories 218.6 calories, Carbohydrate 27.2 g, Cholesterol 62.6 mg, Fat 11.1 g, Fiber 0.7 g, Protein 3.7 g, SaturatedFat 6.7 g, Sodium 169.1 mg, Sugar 21.1 g

PUMPKIN FRENCH TOAST CASSEROLE



Pumpkin French Toast Casserole image

Provided by Marcela Valladolid

Categories     main-dish

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 14

5 tablespoons unsalted butter, melted, plus more for buttering the pan
One and one-half 15-ounce cans pumpkin puree
One 14-ounce can sweetened condensed milk
1 cup milk
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
4 large eggs
1 loaf brioche bread, sliced
Two 8-ounce packages cream cheese, at room temperature
1 cup powdered sugar
1 cup chopped pecans
1/2 cup packed brown sugar
Pinch of salt
Maple syrup, for drizzling

Steps:

  • Preheat the oven to 350 degrees F. Lightly butter a 12-by-8-inch baking pan.
  • In a large bowl, combine the pumpkin puree, condensed milk, regular milk, cinnamon, vanilla, eggs and 1 tablespoon of the melted butter and whisk until combined. Grab a slice of bread and submerge it in the pumpkin custard. Soak with enough custard to cover both sides of the bread, then transfer it to the prepared baking pan. Repeat the process until the bottom of the pan is covered.
  • In a stand mixer with the whisk attachment, mix the cream cheese and powdered sugar until combined and the cream cheese is clump free; the mixture should be soft and spreadable.
  • Spread enough of the cream cheese mixture on top of the bread in the pan to cover all the slices. Soak the remaining bread slices in the remaining custard. Layer them on top of the cream cheese mixture. Combine the pecans, brown sugar and remaining 4 tablespoons melted butter in a bowl. Add a pinch of salt. Top the casserole with the pecan mixture.
  • Bake until the top is golden, 40 to 45 minutes. Serve with a drizzle of maple syrup.

PUMPKIN SPICE FRENCH TOAST CASSEROLE



Pumpkin Spice French Toast Casserole image

This autumn-inspired casserole is both custardy and crunchy and perfect for brunch--or even dessert. We use pumpkin pie puree, which comes pre-sweetened and spiced, lending an extra touch of warmth. Since the unbaked casserole needs to rest overnight, this is an ideal make-ahead company-worthy dish.

Provided by Food Network Kitchen

Time 9h15m

Yield 8 to 10 servings

Number Of Ingredients 15

1 tablespoon unsalted butter, at room temperature
One 1-pound loaf Italian-style bread, sliced 1/2-inch-thick
4 large eggs
1/3 cup sugar
2 teaspoons pumpkin pie spice
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 cups whole milk
1 cup heavy cream
1 cup pumpkin pie puree (not pure pumpkin puree)
3/4 cup packed light brown sugar
1/4 cup all-purpose flour
1/4 teaspoon kosher salt
1 stick unsalted butter (8 tablespoons), cut into cubes
1 cup chopped pecans

Steps:

  • For the casserole: Generously grease a 3-quart casserole dish with the butter. Shingle the bread slices, in rows, over the bottom of the dish so that they are overlapping slightly (like rows of slanted books).
  • Whisk the eggs, sugar, pumpkin pie spice, vanilla and salt in large bowl until smooth and well combined. Add the milk and cream to the bowl and whisk until well combined. Pour the egg mixture evenly over the bread slices, making sure that all slices are well coated. Cover the casserole dish with plastic wrap and refrigerate for at least 8 hours or up to overnight.
  • Position an oven rack in the center of the oven, and preheat to 350 degrees F.
  • For the brown sugar crumble: Whisk together the brown sugar, flour and salt in a medium bowl. Add the butter and work it into the dry ingredients with your fingers (or a pastry cutter) until the mixture is crumbly with pea-sized bits of butter. Mix in the pecans.
  • To assemble: Give the bread slices in the casserole dish a gentle push into the custard, dollop the pumpkin pie puree over the bread slices and sprinkle the crumble evenly over the top.
  • Bake the casserole until the top is puffed and browned and a knife inserted in the center comes out clean, about 45 minutes (it will still be a little jiggly when the casserole dish is tapped but it will continue to cook a bit out of the oven). Check the casserole about halfway through the baking time and tent it with foil if the topping is browning too quickly. Let rest 10 minutes before serving.

PUMPKIN CASSEROLE



Pumpkin Casserole image

sweet and delicious, perfect for fall meals or holiday dinners *if you use fresh pumpkin puree and it's thinner than canned you can reduce or skip the milk. if you use thick homemade puree or canned use the milk

Provided by newmama

Categories     Pumpkin

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

4 cups pumpkin puree
1 egg
1 teaspoon vanilla
4 tablespoons maple syrup
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup milk (optional)
1/3 cup brown sugar, packed
1/4 cup whole wheat flour
1/4 cup unsweetened coconut
1/2 cup pecans
3 tablespoons butter, softened

Steps:

  • combine pumpkin, egg, vanilla, cinnamon, salt, milk and syrup and pour into a casserole dish (1.5 qt or 9x9).
  • mix brown sugar, flour, coconut, pecans with butter to form crumbs and sprinkle evenly on the pumpkin
  • bake at 350 for 30-45 minutes.

PUMPKIN BREAKFAST CASSEROLE



Pumpkin Breakfast Casserole image

This bread pudding-style casserole is great for a holiday breakfast for overnight guests or any weekend you want a treat. It's assembled the night before and baked in the morning.

Provided by cooks4forty

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 9h

Yield 8

Number Of Ingredients 12

10 slices white bread, cubed
1 (15 ounce) can pumpkin puree
⅔ cup white sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
1 teaspoon vanilla extract
⅛ teaspoon salt
6 eggs, beaten
1 cup milk
1 (5 ounce) can evaporated milk
½ cup chopped pecans

Steps:

  • Spray a 9x13-inch baking dish with cooking spray, and place the bread cubes into the dish. In a bowl, mix together the pumpkin puree, sugar, cinnamon, ginger, nutmeg, vanilla extract, salt, eggs, milk, evaporated milk, and pecans. Pour the pumpkin mixture over the bread cubes. Cover the dish with plastic wrap, and refrigerate overnight.
  • The next day, preheat oven to 350 degrees F (175 degrees C). Uncover and bake the casserole until the pumpkin mixture is set and a toothpick inserted into the center of the casserole comes out clean, about 45 minutes.

Nutrition Facts : Calories 313.1 calories, Carbohydrate 41.8 g, Cholesterol 147 mg, Fat 12.3 g, Fiber 3.2 g, Protein 10.6 g, SaturatedFat 3.2 g, Sodium 461.2 mg, Sugar 23.7 g

GREEN BEAN CASSEROLE WITH PUMPKIN SEED CRUMBLE (EAT CLEAN FOR THANKSGIVING)



Green Bean Casserole with Pumpkin Seed Crumble (Eat Clean for Thanksgiving) image

I came up with this 'eat clean' healthy green bean casserole recipe for the Thanksgiving feature article of Natural Health magazine using Dr. Oz's 10 super foods. The super food in this dish is pumpkin seeds. As for green bean casserole, although it's always been a hit in our family, I realize there are two types of people; those who love green bean casserole, and those who don't. As for me, even before I became enthused with eating and cooking healthfully I was never a particularly enthusiastic fan of mushroom soup dumped on top of green beans. Garnish with whole pumpkin seeds.

Provided by Ivy Larson

Categories     Side Dish     Casseroles     Green Bean Casserole Recipes

Time 38m

Yield 4

Number Of Ingredients 12

1 tablespoon sea salt
1 pound fresh green beans, trimmed
2 tablespoons extra-virgin olive oil, divided
1 tablespoon minced garlic
1 (8 ounce) package baby portobello mushrooms, stemmed and roughly chopped
salt to taste
½ teaspoon ground white pepper, or to taste, divided
2 tablespoons white whole wheat flour (such as King Arthur®)
2 tablespoons whole milk (such as Natural by Nature®)
½ cup pumpkin seeds
¼ cup whole wheat panko bread crumbs
2 teaspoons extra-virgin olive oil

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch glass baking pan.
  • Fill a large bowl with cold water and ice to make an ice bath.
  • Fill a large pot with water and add 1 tablespoon salt; bring to a boil. Add green beans; boil until fork-tender, 5 to 6 minutes. Drain beans in a colander and immediately plunge them into the ice bath. Drain again. Pat dry with a kitchen towel or paper towels.
  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Add garlic; saute for 1 minute. Add mushrooms; saute until softened, about 5 minutes. Season with salt and white pepper. Remove from heat. Toss in the cooked green beans. Transfer mixture to the baking pan.
  • Heat 1 tablespoon oil and flour in the skillet over medium-high heat. Cook, whisking constantly, until incorporated, about 1 minute. Add milk slowly, whisking until the roux is creamy and smooth, about 2 minutes. Season with salt and white pepper. Add roux to the pan, tossing to coat the green bean-mushroom mixture.
  • Combine pumpkin seeds, bread crumbs, and 2 teaspoons oil in a food processor. Pulse about 10 times until ground. Season with salt; pulse once more. Top green bean-mushroom mixture with the pulsed pumpkin seed mixture.
  • Bake in the preheated oven until top is golden brown, about 10 minutes.

Nutrition Facts : Calories 256.8 calories, Carbohydrate 20.7 g, Fat 17.5 g, Fiber 6.3 g, Protein 8.8 g, SaturatedFat 2.8 g, Sodium 1379.5 mg, Sugar 2.8 g

BAKED PUMPKIN CASSEROLE



Baked Pumpkin Casserole image

This was a featured recipe in an email from the www.recipe4living.com website. Sounds like a nice Holiday side dish..."Add pumpkin, sugar and nutmeg into a casserole dish and you will have a great tasting side."

Provided by senseicheryl

Categories     Vegetable

Time 50m

Yield 1 quart dish, 6-8 serving(s)

Number Of Ingredients 11

1 (21 ounce) can pumpkin puree, the large can
2 tablespoons sugar
2 tablespoons butter, melted
1/4 teaspoon nutmeg
1/2 teaspoon salt
1 dash pepper
2 eggs, slightly beaten
1/2 cup pecans, chopped
1/2 cup light-brown sugar, firmly packed
1/4 cup maple syrup
1/2 cup pecan halves

Steps:

  • Preheat oven to 350 degrees. Lightly grease 1 quart casserole.
  • Combine pumpkin, sugar, butter, nutmeg, salt, pepper, eggs and chopped pecans in large bowl, Mix well, and turn into casserole.
  • Make Glaze: mix brown sugar and syrup in small saucepan. Heat while stirring, until sugar is dissolved; then bring to a boil. Remove from heat and cool slightly.
  • Arrange pecan halves around the edge of casserole. Cover pumpkin and pecans with glaze; bake 40 minutes.

Nutrition Facts : Calories 325.1, Fat 18.1, SaturatedFat 4.1, Cholesterol 80.7, Sodium 253.8, Carbohydrate 40.1, Fiber 2.2, Sugar 32, Protein 4.7

PUMPKIN SHELL CASSEROLE



pumpkin shell casserole image

whats better then not having to wash the casserole dish when your done. This is a great fall evening recipe for your family or a house full of guest.

Provided by Merry cantrell

Categories     Casseroles

Time 1h30m

Number Of Ingredients 9

1 medium pumpkin
1 medium onion,chopped
2 lb ground beef
2 Tbsp soy sauce, light
2 Tbsp light brown sugar
4 oz mushroom pieces
1 can(s) cream of chicken soup or cream of celery
2 c cooked rice
8 oz celery, chopped

Steps:

  • 1. carve an opening at the top of your pumpkin and save the top. Scoop out the seeds and pulp while your doing that start to Brown hamburger and onion. Drain well.
  • 2. Mix in remaining ingredients Put pumpkin on cookie sheet. Fill pumpkin with meat mixture.
  • 3. Place in oven and bake pumpkin with lid on for 1 hour at 350 degrees F or until pumpkin is tender. Ladle out at the table directly from the pumpkin

OVERNIGHT PUMPKIN FRENCH TOAST CASSEROLE



Overnight Pumpkin French Toast Casserole image

Recipes that don't tie me to the kitchen-that's what I'm all about. I make this luscious dish the night before breakfast or brunch with guests. -Patricia Harmon, Baden, Pennsylvania

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h25m

Yield 12 servings.

Number Of Ingredients 15

1 loaf (1 pound) cinnamon-raisin bread
1 package (8 ounces) reduced-fat cream cheese, cut into 3/4-inch cubes
8 large eggs
1 can (12 ounces) evaporated milk
1 cup canned pumpkin
2/3 cup packed brown sugar
1/2 cup fat-free milk
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup chopped pecans
Confectioners' sugar, optional
Maple syrup, warmed, optional

Steps:

  • Cut each slice of bread into quarters. Arrange half of the bread in a greased 13x9-in. baking dish; layer with cubed cream cheese and remaining bread, pressing down slightly., In a large bowl, whisk eggs, evaporated milk, pumpkin, brown sugar, fat-free milk, spices and salt. Pour over top. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, covered, 40 minutes. Uncover; sprinkle with pecans. Bake, uncovered, 25-30 minutes or until lightly browned and a knife inserted in center comes out clean., Let stand 5-10 minutes before serving. If desired, dust with confectioners' sugar and serve with maple syrup.

Nutrition Facts : Calories 302 calories, Fat 13g fat (6g saturated fat), Cholesterol 148mg cholesterol, Sodium 342mg sodium, Carbohydrate 36g carbohydrate (20g sugars, Fiber 4g fiber), Protein 13g protein.

PUMPKIN FARMER'S CASSEROLE



Pumpkin Farmer's Casserole image

Great as a traditional Thanksgiving bird side dish! Easy to prepare ahead of time and pop into the oven when ready.

Provided by Nana Lee

Categories     Vegetable

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

1 (15 ounce) can pumpkin puree
1 (12 ounce) can evaporated milk
1/4 cup butter, melted
1/2 cup sugar
4 eggs
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves

Steps:

  • Set oven to 350ºF.
  • Mix all ingredients together in a large mixing bowl.
  • Pour into a lightly greased 2-quart baking dish.
  • Bake for 45 minutes or until set.

Nutrition Facts : Calories 209, Fat 11.6, SaturatedFat 6.4, Cholesterol 133.3, Sodium 121.8, Carbohydrate 21, Fiber 0.6, Sugar 13.4, Protein 6.7

PUMPKIN FARMER'S CASSEROLE



Pumpkin Farmer's Casserole image

Number Of Ingredients 8

1 (15-ounce) can pumpkin
1 (12-ounce) can evaporated milk
1/4 cup butter , melted
1/2 cup sugar
4 eggs
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves

Steps:

  • Mix all ingredients together in a large mixing bowl. Pour into a lightly greased 2-quart baking dish. Bake, uncovered, at 325 degrees for 45 minutes or until set. From "Country Quick & Easy." Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

SAVORY PUMPKIN CASSEROLE



Savory Pumpkin Casserole image

This pumpkin casserole isn't sweet--perfect with roast pork.

Provided by sktcporter

Categories     Side Dish     Vegetables     Squash

Time 1h20m

Yield 6

Number Of Ingredients 8

1 (2 pound) pumpkin
1 large onion, finely chopped
2 tablespoons unsalted butter, melted
½ teaspoon salt
¼ teaspoon ground white pepper
2 eggs
¾ cup milk
¾ cup farmer's cheese or ricotta cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Coat a large baking dish with oil or cooking spray.
  • Cut pumpkin in half, and remove seeds; cut into 1/4 inch thick slices. Peel slices, and place pumpkin slices into a large bowl. Toss with onion and melted butter, and season with salt and white pepper. Arrange in prepared baking dish.
  • Bake pumpkin in preheated oven for 30 minutes. In a mixing bowl, beat eggs with milk and cheese; pour mixture over pumpkin in baking dish. Continue baking for 20 minutes, or until golden brown.

Nutrition Facts : Calories 122.7 calories, Carbohydrate 13.8 g, Cholesterol 74.6 mg, Fat 6.3 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 3.4 g, Sodium 232.7 mg, Sugar 4.7 g

Tips:

  • Choose the right pumpkin: For the best flavor and texture, use a sugar pumpkin or a pie pumpkin. These pumpkins are smaller and sweeter than other varieties.
  • Roast the pumpkin: Roasting the pumpkin brings out its natural sweetness and flavor. You can roast the pumpkin in the oven or in a slow cooker.
  • Use fresh spices: Fresh spices will give your casserole the best flavor. If you don't have fresh spices, use ground spices, but use half the amount.
  • Don't overcook the casserole: The casserole is done when the pumpkin is tender and the sauce is bubbly. Overcooking will make the casserole dry and tough.
  • Serve the casserole warm: Pumpkin casserole is best served warm. You can reheat it in the oven or in the microwave.

Conclusion:

Pumpkin casserole is a delicious and easy-to-make dish that is perfect for fall. It is a great way to use up leftover pumpkin puree, and it can be made ahead of time, making it a convenient dish for busy weeknights. With its creamy texture, sweet flavor, and warm spices, pumpkin casserole is sure to be a hit with everyone at your table.

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