Pumpkin Casserole

This pumpkin casserole is the ultimate fall comfort food — creamy, buttery, and topped with a brown sugar pecan streusel that’s downright irresistible. The smooth sweet potato and pumpkin filling is rich and perfectly spiced, making every bite taste like a mix between pumpkin pie and sweet potato casserole. Honestly, I think it’s even better than classic pumpkin pie! I love pumpkin recipes — like my Pumpkin Bread and Pumpkin Cream Cheese Dip — but this one might just take the top spot. It’s cozy, crowd-pleasing, and perfect for Thanksgiving dinner, Friendsgiving, or any fall gathering.

Why I Love This Pumpkin Casserole

This pumpkin casserole is technically a side dish for Thanksgiving, but it’s so sweet and creamy it could easily pass as dessert — and I mean that in the best way. It’s the dish that makes people who say they don't like pumpkin go back for seconds! Even my younger cousins, who refuse anything labeled “pumpkin” or “sweet potato,” go back for seconds every year.

The flavor and texture are what make this casserole so good. The filling is silky and buttery, with hints of brown sugar and cinnamon, and the topping adds a crunchy, caramelized layer of pecans that balances everything out. Every scoop is warm, nutty, and melt-in-your-mouth delicious — the kind of flavor that keeps you sneaking bites before it even hits the table.

It’s also one of the easiest holiday casseroles you’ll ever make. You can have it ready to bake in about 15 minutes, and the steps are completely foolproof. Whether you’re hosting Thanksgiving or bringing a dish to a fall potluck, this casserole is guaranteed to be a winner — and maybe even replace pumpkin pie on the dessert table.

 

Ingredients

Here's what you need to make the filling:

• 4 cups mashed sweet potatoes (my sweet potato puree works great)
• 8 oz. canned pumpkin puree
• 1 ½ tablespoon butter
• Salt and pepper, to taste
• 1 egg
• 3 tablespoon brown sugar

And for the topping:

• 3 tablespoon brown sugar
• 1 ½ tablespoon flour
• ¼ cup chopped pecans
• ½ tablespoon butter, melted

How To Make Pumpkin Casserole

Step 1: Prepare

Preheat oven to 350°F (180°C) and grease a 9x13-inch casserole dish with nonstick cooking spray.

Step 2: Make the filling mixture

Combine the sweet potato, pumpkin, butter, salt, pepper, egg, and brown sugar in a bowl. Mix until everything is smooth and fully combined, then transfer the mixture to the prepared baking dish and spread it out. 

Step 3: Make the topping

Combine the brown sugar, flour, and melted butter in a bowl. Stir with clean hands or a rubber spatula until you have a coarse crumb. Add the topping to the top of the pumpkin mixture, followed by the chopped pecans.

Step 4: Bake the casserole

Put the casserole in the oven and bake it for 25 minutes. Serve warm with anything you want and enjoy.

My Expert Tips To Make The Best Pumpkin Side Dish Recipe

• Use pumpkin pie spice for that classic fall flavor. If you want this pumpkin casserole to taste like the holidays, add 1–2 teaspoons of pumpkin pie spice or a blend of cinnamon, nutmeg, and a pinch of cloves. It enhances the warmth of the sweet potatoes and pumpkin puree, giving every bite that cozy, nostalgic pumpkin-pie aroma everyone craves this time of year.
• Balance sweetness with a drizzle of maple syrup. After baking, drizzle the casserole lightly with pure maple syrup or sprinkle on some extra cinnamon just before serving. It deepens the flavor and gives the dish a caramel-like finish that makes it even more irresistible. This simple touch takes your casserole from delicious to bakery-level good.
• Get that golden, crispy topping. If you love a bit of crunch, broil the casserole for 3–5 minutes after baking until the pecans and brown sugar topping are perfectly golden and crisp. Keep a close eye on it — it browns quickly! This step adds a beautiful texture contrast to the creamy filling underneath.
• Use room temperature ingredients for a smoother filling. For the silkiest texture, make sure your sweet potatoes, pumpkin puree, and eggs are at room temperature before mixing. This helps everything blend more evenly, giving you a creamier, more cohesive filling that bakes perfectly every time.
• Don’t overmix the filling. Once the ingredients are combined, mix just until smooth. Overmixing can make the texture dense instead of light and fluffy. You want the filling to stay airy and tender — similar to pumpkin pie filling.
• Serve it warm with the perfect toppings. This sweet potato pumpkin casserole is amazing straight out of the oven, but it’s next-level when served like dessert. Add a dollop of whipped cream, a scoop of vanilla ice cream, or even a drizzle of salted caramel sauce for the ultimate fall treat.
• Make it ahead for stress-free entertaining. You can assemble the casserole a day in advance — just cover it tightly and refrigerate it unbaked. When ready to serve, bake it straight from the fridge, adding an extra 5–10 minutes to the cooking time. It’s a lifesaver during busy holiday meal prep!
• Customize the topping to your taste. If you prefer a nut-free version, swap the pecans for crushed graham crackers, oats, or pumpkin seeds. For something more decadent, sprinkle mini marshmallows on top during the last few minutes of baking — it gives it that sweet potato casserole-meets-pumpkin pie vibe that’s impossible to resist.
• Add texture with roasted pecans. For deeper flavor, toast your pecans in a skillet for 3–5 minutes before adding them to the topping. It enhances their nuttiness and gives the casserole a richer, more sophisticated flavor.
• Let it rest before serving. After baking, allow the casserole to cool for 10–15 minutes before scooping. This gives the filling time to set slightly and makes it easier to serve clean portions while keeping that smooth, creamy texture intact.

Pumpkin Casserole FAQS

How do I get a lightly crispy topping?

The secret to that perfect crispy, buttery topping is to broil the casserole for an extra 3–5 minutes after baking. Keep a close eye on it — the pecans and brown sugar caramelize quickly, creating that delicate crunch everyone loves. The broiler gives the pecans a toasty, nutty flavor while crisping up the sugar and butter topping for that irresistible golden finish.

Can I make this pumpkin casserole ahead of time?

Yes — this pumpkin casserole recipe is perfect for making ahead, especially during the busy holiday season. Prepare and bake the casserole as directed, then allow it to cool completely. Cover tightly with foil or plastic wrap and store in the refrigerator for up to 3 days. When ready to serve, reheat the entire casserole in a 350°F (175°C) oven for 15–20 minutes, or until warmed through. You can also assemble the casserole ahead of time (without baking), refrigerate it overnight, and bake it fresh the next day for that just-made texture.

Can I add marshmallows to the casserole?

Of course! Adding mini marshmallows takes this sweet potato pumpkin casserole to dessert-level delicious. After baking, sprinkle marshmallows evenly over the top, then broil for 3–5 minutes until golden brown and slightly gooey. Keep a close watch during this step — marshmallows brown fast! It’s the perfect way to combine the best parts of pumpkin pie and sweet potato casserole in one dish.

Can I make this casserole nut-free?

Absolutely. If you or your guests have nut allergies, simply omit the pecans from the topping. You can replace them with extra oats, crushed graham crackers, or pumpkin seeds for a similar crunch without using nuts.

Can I use canned pumpkin or sweet potatoes instead of fresh?

Yes — this recipe works great with canned pumpkin puree and canned sweet potatoes. Make sure the canned pumpkin is 100% pure pumpkin (not pumpkin pie filling), and drain the canned sweet potatoes well before mashing. Using canned ingredients saves time and delivers the same rich, creamy texture with minimal prep.

How do I store leftovers?

Store leftover pumpkin casserole in an airtight container in the refrigerator for up to 4 days. To reheat, warm individual servings in the microwave for 30–40 seconds or reheat the full casserole in the oven at 325°F (160°C) for 10–15 minutes. The topping will re-crisp slightly in the oven while the filling stays creamy and warm.

Can I freeze pumpkin casserole?

Yes — this casserole freezes beautifully! Let it cool completely after baking, then wrap tightly in plastic wrap and foil or place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat covered in the oven until hot. For the best texture, add a fresh sprinkle of the topping before reheating.

What should I serve with pumpkin casserole?

This cozy casserole pairs perfectly with classic Thanksgiving sides like turkey, ham, stuffing, and cranberry sauce, but it’s also delicious on its own or as a sweet side for roasted chicken or pork. For dessert, pair it with vanilla ice cream, whipped cream, or caramel drizzle for a showstopping fall treat.

Fall Recipes To Try Next

• No Bake Pumpkin Pie
• Pumpkin Cheesecake Bars
• Sweet Potato Pecan Pie
• Pumpkin Cookies with Cream Cheese Frosting
• Sweet Potato Casserole with Canned Yams
• Hilly's Pumpkin Pie Recipe