Crunch-Topped Pumpkin Casserole

1
Ronna Farley

By
@RonnaF

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!

Blue Ribbon Recipe

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. The Test Kitchen


Rating:

★★★★★ 11 votes

Comments:
Serves:
6 to 8
Prep:
15 Min
Cook:
45 Min
Method:
Bake

Ingredients

  • 2 c
    cooked pumpkin or 16 ounces canned pumpkin
  • 1/3 c
    milk
  • 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 Crunch-Topped Pumpkin Casserole

Step-by-Step

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

Printable Recipe Card

About Crunch-Topped Pumpkin Casserole

Main Ingredient: Vegetable
Regional Style: American
Collection: Thanksgiving Table
Other Tag: Quick & Easy



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