When the leaves start falling and there’s a crisp chill in the air, nothing says “cozy” quite like the warm, spiced aroma of pumpkin pie. But if you’re looking to elevate this classic dessert, a Pumpkin Pie Casserole is the perfect twist. Easy to prepare, irresistibly creamy, and topped with a sweet, crunchy topping, it’s the ultimate dessert for any fall gathering—or a simple weeknight treat for the family.
This Pumpkin Pie Casserole combines the iconic flavors of pumpkin pie but serves them in casserole form, allowing you to scoop up portions effortlessly. Plus, the topping adds an extra layer of texture that will have everyone coming back for seconds.
Ingredients
Here’s what you’ll need for both the custardy base and the irresistible topping:
For the Casserole:
- 1 can (15 oz) of pumpkin puree (not pumpkin pie mix)
- 1 cup evaporated milk
- 3 large eggs
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
For the Topping:
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1/3 cup unsalted butter, melted
- 1/2 cup chopped pecans (optional, for added crunch)
Instructions
1. Preheat the oven
Set your oven to 350°F (175°C). Lightly grease an 8x8-inch baking dish, or any casserole dish of similar size, to ensure your dessert slides out easily when serving.
2. Mix the pumpkin filling
Grab a large mixing bowl and whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, brown sugar, and vanilla extract until smooth. Then add the cinnamon, nutmeg, ginger, cloves, and salt, mixing until the spices are evenly distributed.
3. Pour into the casserole dish
Pour the pumpkin filling into your prepared dish, spreading it out evenly.
4. Prepare the topping
For the crunchy, buttery topping, combine the flour, rolled oats, brown sugar, melted butter, and chopped pecans in a bowl. Mix until crumbly.
5. Add the topping
Sprinkle the topping mixture evenly over the pumpkin casserole filling. It’s okay if it looks a little uneven—that’s the beauty of a rustic dessert!
6. Bake the casserole
Place the casserole dish in the oven and bake for approximately 40–45 minutes, or until the filling is set and the topping is golden brown. You’ll know it’s ready when the center barely jiggles when you give the dish a gentle shake.
7. Cool & Serve
Allow the casserole to cool for about 15 minutes before serving. This helps the filling set and makes it easier to scoop out portions. Serve warm, topped with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate finish.
Why You’ll Love This Recipe
- Crowd-Pleaser: Perfect for holiday gatherings like Thanksgiving, as it feeds a crowd and has those beloved holiday flavors.
- Make-Ahead Option: This casserole can be prepped a day ahead and baked just before serving.
- Flexible Toppings: Not a fan of pecans? Swap them for walnuts or leave them out altogether for a nut-free version.
Variations
- Gluten-Free Version: Use almond flour or a gluten-free flour blend for the topping.
- Extra Spice: If you love bold flavor, add a little extra cinnamon or pumpkin spice mix to the filling.
- Individual Servings: Instead of using a casserole dish, divide the filling into ramekins for personal servings.
Closing Tip
Whether you’re planning a family dinner or hosting friends for fall festivities, this Pumpkin Pie Casserole is bound to become a seasonal favorite. It’s a comforting blend of smooth, creamy pumpkin filling with an irresistible crunch on top. Trust us—it’s like a warm hug on a chilly day.
Happy baking! 🍂
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