Crunchy-Topped Pumpkin Casserole

Ronna Farley


I've been tweeking this recipe for years. The result is a great combination of sweet, creamy and crunchy that everybody loves! It is a great addition to any Thanksgiving table!

★★★★★ 11 votes
6 to 8
15 Min
45 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
My grandson, Connor, helped me test this recipe out. After his demolishing his second piece, his momma had to stop him from helping himself to a third! Now if that just doesn't say it all I don't know what does. The prefect combination of creamy and crunchy, this casserole could easily be described as an upside down pumpkin pie. Mmmmm mmmm good.


2 c
cooked pumpkin or 16 ounces canned pumpkin
1/3 c
3 Tbsp
melted butter
2 large
eggs, beaten
1 tsp
vanilla extract
1/2 c
granulated sugar
2 Tbsp
all-purpose flour
1/2 tsp
ground cinnamon
1/8 tsp
ground cloves
1/8 tsp
ground nutmeg
1/2 c
vanilla wafer crumbs
1/4 c
packed brown sugar
2 Tbsp
melted butter

How to Make Crunchy-Topped Pumpkin Casserole


  • 1Preheat oven to 350 degrees F.
  • 2Place pumpkin in a buttered 2-quart casserole dish.
  • 3Stir in milk, melted butter, eggs and vanilla.
  • 4Combine the sugar, flour, cinnamon, cloves and nutmeg in a small bowl. Stir into pumpkin mixture.
  • 5Bake at 350 degrees F. for 30 minutes, or until almost set.
  • 6In a small bowl, combine vanilla wafer crumbs, brown sugar and melted butter.
  • 7Remove casserole from oven. Sprinkle with crumb mixture.
  • 8Return to oven. Continue cooking for 15 minutes.
  • 9Remove from oven. Serve immediately or refrigerate.

Printable Recipe Card

About Crunchy-Topped Pumpkin Casserole

Course/Dish: Vegetables, Side Casseroles
Main Ingredient: Vegetable
Regional Style: American
Collection: Thanksgiving Table
Other Tag: Quick & Easy