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


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.

About this Recipe

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