This creamy pumpkin casserole recipe is inspired by the ever-popular sweet potato casserole. The traditional sweet potatoes are swapped for canned pumpkin puree, then topped with brown sugar and pecan streusel. It's the perfect way to incorporate pumpkin flavor into your Holiday meal!
This year I wanted to create something new for the Holiday table. I've been working on this pumpkin casserole recipe for a few months now, and it's largely inspired by the classic sweet potato casserole. Only instead of sweet potatoes - we use canned pumpkin puree!
Like the original recipe, there's a yummy brown sugar and pecan streusel topping to provide sweetness, crunch, and buttery goodness. The base is not quite as sweet as the topping, providing some balance and giving more "sweet and savory" vibes rather than strictly sweet.
It's the perfect addition to your Thanksgiving (or Christmas) table, especially since it can be made ahead of time. Just assemble, refrigerate, and pop it in the oven on the big day! We could all use more recipes like that, could we not?
Why You'll Love It:
- Perfect for the holiday season. Pumpkin and the holidays go together like peanut butter and jelly - so why not bake up something new this season? This sweet and savory pumpkin casserole is calling your name!
- The delicious crunchy topping. Buttery streusel and crispy toasted pecans. What's not to love about that!?
- A great way to use up extra pumpkin puree. Whether you stocked up during a sale, or you have tons of homemade puree from cooking up whole pumpkins, this recipe is a tasty way to put it to use.
Ingredients
- Pumpkin puree: Make sure you use the cans labeled "puree" and not "pumpkin pie filling." This is an easy (and common) mistake when baking with pumpkin, so just be sure to read the can carefully before purchasing.
- Sugar: Granulated white sugar is used in the base, while brown sugar is used in the topping. This provides a balanced sweetness that isn't too caramel-esque or too plain.
- Pumpkin pie spice: I like to pick up a few bottles as soon as the Fall items arrive in the grocery store, but you can use homemade pumpkin pie spice (or the handy substitution I provide in the recipe card).
- Heavy cream (or milk): In tests, we preferred heavy cream, but whole milk did a great job too! Use whatever you have on hand (or canned coconut milk for a dairy-free swap).
- Eggs: You will need 2 large eggs; this provides structure to the pumpkin layer.
- Vanilla: Pure vanilla extract is always our preference, but a good-quality artificial vanilla is a great budget-friendly option.
- Butter: For this recipe I recommend using salted butter. If you only have unsalted butter, just add a little extra salt to each layer.
- Other: Salt and a little extra cinnamon.
For the Crumb Topping:
- Flour (can be substituted for a 1-to-1 gluten-free flour mix)
- Brown sugar
- Butter
- Pecans (or walnuts)
Check the recipe card for a full list of ingredients and the quantities needed.
How to Make Pumpkin Casserole
This easy holiday casserole is perfect for the whole family! It's sweet, savory, and filled with warm spice flavors. It's the perfect way to celebrate pumpkin season!
- Add the pumpkin puree, melted butter, white sugar, heavy cream (or milk), vanilla extract, pumpkin pie spice, cinnamon, and salt to a large bowl. Stir to combine.
- Beat two large eggs and add them to the pumpkin mixture, then stir to incorporate.
- Lightly grease a 9 x 13" (23 x 33 cm) casserole dish and spread the pumpkin filling into the bottom.
Topping and Baking
- Add ½ cup of flour and ¾ cup of brown sugar to a medium bowl and whisk to combine.
- Slice your cold butter into cubes, OR freeze it in advance and grate it using the large holes of a box grater.
- If using cubed butter, cut it into the flour and brown sugar mixture. Do this with a pastry blender (or two forks) until it resembles coarse crumbs.
- Add in 1 cup of coarsely chopped pecans and stir gently.
- Sprinkle the pecan streusel mixture on top of the pumpkin layer, distributing it evenly over the entire surface.
- Bake in an oven that has been preheated to 350ºF (177ºC) for 35-40 minutes, or until the base layer is bubbly and the topping is browned and the pecans are well toasted.
-Remove from the oven and allow to cool for 10-15 minutes before scooping and serving (the topping should crisp up with cooling).
-Note that this isn't a super firm casserole and won't hold its shape once scooped. But it is delicious, so we can forgive the bad aesthetic, right!?
What if I Don't Have Pumpkin Pie Spice?
No worries! If you don't have some on hand, you could always make a batch of homemade pumpkin pie spice, or use this quick substitution:
- ¾ teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon cloves
The recipe above will give you a little more than you need (about 2 ¼ teaspoons). You can either include the extra ¼ teaspoon, or leave it out - your choice!
Top Tip: Make it Sweeter
I developed this recipe with the average home cook in mind. I wanted to make this sweet - but not TOO sweet. It's not as sweet as traditional sweet potato casserole, even though that was the inspiration.
If you're dreaming of a more "candied" flavor, scale up the sugar in the pumpkin layer.
Storing Leftovers
Transfer leftovers to an airtight container (or tightly wrap the baking dish with plastic wrap or aluminum foil). Refrigerate for up to 4 days, reheating portions as needed.
Reheating
- The easiest way to reheat leftovers is in the microwave, but you will lose the crispness of the topping.
- Most of the time, that's totally fine, but if you want a crispier topping you can reheat leftovers in the toaster oven, conventional oven, or air fryer instead.
Can I Make it Ahead of Time?
Yes! This pumpkin and pecan casserole is a great make-ahead option for Thanksgiving dinner (or Christmas dinner).
- Simply assemble the recipe, wrap tightly, and refrigerate up to 24 hours in advance.
- For the best results, leave off the topping and stash it in a little plastic bag. Then just sprinkle it on when you're ready to bake!
- Top tip: Adding a cold baking dish to a hot oven can cause temperature shock. To prevent this, allow the casserole dish to warm at room temperature for 1 hour before baking.
- OR, you can add the cold dish to a cold oven.
- Set the heat to 350ºF, and allow the oven to preheat with the baking dish in the oven.
- Start the baking time only once the oven has fully preheated.
- This will slowly warm the dish, which can help to prevent temperature shock.
- OR, you can add the cold dish to a cold oven.
Expert Tips
- Allow it to cool. If you start scooping as soon as it comes out of the oven, you'll find that the topping isn't very crisp and the bottom is a little watery. For the best results, allow the casserole to cool at room temperature for at least 10-15 minutes before serving. This will give the topping a chance to crisp up.
- Good quality pumpkin puree makes the difference. Use the same type of pumpkin puree you would use for your best pumpkin pie! I like to use Libby's as I love the dark color and smooth consistency, but you can use whatever type you like best.
- Use two types of sugar. It may seem odd that the recipe calls for white sugar for the base and brown sugar for the top, but it's no mistake! I've tested it with only brown sugar and the flavor was a little too deep. Using white sugar for the pumpkin layer and brown for the streusel yields the best results.
Variations and Substitutions
Dairy-free: Swap the heavy cream for canned coconut milk and use your favorite plant-based spread in place of the butter called for in the recipe.
Gluten-free: I've tested this recipe (with great success!) using a gluten-free flour blend in place of the all-purpose flour. We use Bob's Red Mill 1-to-1 gluten-free flour when testing many of our recipes with good results.
Without pecans: You can swap the pecans for walnuts, or you can leave them out completely if you prefer for it to be nut-free.
Butternut squash casserole: Try swapping the pumpkin puree for 3 ¾ cups of butternut squash puree.
More Pumpkin Recipes
If you loved this recipe for pumpkin casserole, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
Pumpkin Casserole
Ingredients
- 2 cans (15oz/398mL) cans pumpkin puree (about 3 ¾ cups)
- 2 large eggs
- ¼ cup salted butter melted
- ¼ cup heavy cream or milk
- ⅔ cup white sugar (¾ if you like it a little sweeter*)
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice** (or homemade pumpkin pie spice)
- ½ teaspoon cinnamon
- ½ teaspoon salt
Streusel Topping:
- ¾ cup packed brown sugar
- ½ cup all-purpose flour or gluten-free baking mix
- 4-5 tablespoons salted butter softened (or frozen grated butter)
- 1 cup chopped pecans (or walnuts)
Instructions
- Preheat the oven to 350ºF (177ºC) and lightly grease a 9X13" (23x33cm) baking dish.
- Add the pumpkin puree to a large bowl and add ¼ cup of melted butter. Mix well.
- Add the heavy cream (or milk), sugar, vanilla extract, pumpkin pie spice, cinnamon, and salt. Stir well to combine.
- Beat the eggs in a small bowl, then add to the pumpkin mixture and stir until smooth.
- Transfer the pumpkin mixture to the prepared baking dish and smooth it into an even layer. Set aside.
Preparing the Topping
- To make the topping combine ¾ cup of packed brown sugar and ½ cup of all-purpose flour in a medium bowl.
- Add the butter and cut it in with two forks or a pastry cutter until the butter is in pea-sized pieces (or you can grate frozen butter and stir it into the flour and sugar mixture).
- Pour in the chopped pecans and stir well.
- Sprinkle the brown sugar and pecan mixture on top of the pumpkin casserole, spreading it into an even layer.
Baking
- Bake in the preheated oven for 35-40 minutes, or until the edges are brown and the pecans lightly toasted.
- Remove from the oven and cool for 10-15 minutes before serving (this helps the topping to crisp up).
Notes
- ¾ teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon cloves
Nutrition
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