Crunch-Topped Pumpkin Casserole

13
Ronna Farley

By
@RonnaF

I've been tweaking 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

This pumpkin casserole will soon replace sweet potato casserole at your holiday meals. The pumpkin filling is creamy and slightly sweet with just the right amount of spices. Sprinkled over the casserole is a golden brown topping that adds a little crunch. You could easily describe this casserole as an upside-down pumpkin pie. Is this a dessert? A side dish? Who cares! It's delicious. Test Kitchen Avatar 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 15 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 bowl.
  3. Stir in milk, melted butter, eggs, and vanilla.
  4. Combine the sugar, flour, cinnamon, cloves, and nutmeg in a small bowl.
  5. Stir into the pumpkin mixture.
  6. Pour batter into a buttered 2-quart casserole dish. Bake at 350 degrees F for 30 minutes, or until almost set.
  7. In a small bowl, combine vanilla wafer crumbs, brown sugar, and melted butter.
  8. Remove casserole from oven. Sprinkle with crumb mixture.
  9. Return to oven. Continue cooking for 15 minutes.
  10. Remove from oven. Serve immediately or refrigerate.

Printable Recipe Card

About Crunch-Topped Pumpkin Casserole

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



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