This pumpkin casserole has a creamy, buttery brown sugar sweet potato pumpkin filling with a streusel topping. Each scoop leaves a flavor so addicting you'll want more and more. I think it's even better than a classic pumpkin pie!
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My Take On A Pumpkin Casserole
This pumpkin casserole is a downright delicious Thanksgiving side dish, but it's so sweet it's basically like a dessert.
My younger cousins wouldn't dare come close to eating anything with pumpkin or sweet potatoes, but when they tried this casserole, they couldn't get enough!
Honestly, I find myself digging in before it even makes it to family get-togethers. It's just so darn good!
Now, if you're a fan of pumpkin dishes, you're going to absolutely love this casserole. I think this is one of the best pumpkin recipes I have on the blog. And that's saying something because this pumpkin bread and pumpkin cream cheese dip are pretty incredible recipes.
Why You'll Love This Recipe
- It's super tasty. I swear this casserole gets better with each bite. The smooth and creamy filling with the buttery brown sugar topping and crunchy pecans is a combination like no other.
- It's the best fall dish. I have to say this is one of my absolute favorite recipes to make in the fall. Whenever the season shifts and pumpkin spice comes out, you better believe this is the first recipe that breaks out in the Cunningham household!
- It's quick and easy to make. Not only is this incredibly delicious, but it's super simple to make too! You can have this casserole ready to bake in a quick 15 minutes!
Here's what you need to make the filling:
- Sweet potatoes- you'll need to use a sweet potato mash for the creamy filling. My sweet potato puree works great!
- Canned pumpkin puree- for the other main component of the delicious filling. The flavor mixes so well with the sweet potato.
- Butter- for a better texture and flavor.
- Salt and pepper
- Egg- to thicken up the filling,
- Brown sugar- for an addictive sweetness.
And for the topping:
- Brown sugar- because more sugar is always better.
- Flour- to combine with the brown sugar for the perfect crumble.
- Chopped pecans- for a little crunch.
- Melted butter- for that melt in your mouth finish.
How To Make Pumpkin Casserole
1. Prepare. Preheat oven to 350°F (180°C) and grease a 9x13-inch casserole dish with nonstick cooking spray.
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.
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.
4. Bake. Put the casserole in the oven and bake it for 25 minutes. Serve warm with anything you want and enjoy.
My Pro Tips To Make The Best Recipe
- Season the pumpkin mixture with pumpkin pie spice. This will add that classic flavor that everyone can't get enough of this time of year.
- Drizzle the casserole with a bit of maple syrup or sprinkle of cinnamon to add to the sweet flavor.
- If you want the make the top extra crispy, broil the casserole for another 5 minutes after baking.
- If you're eating this as a dessert, serve with whipped cream on top and a scoop of vanilla ice cream.
How I Recommend Storing This Casserole
In the fridge: Store any leftovers in an airtight container in the fridge for 4-5 days.
In the freezer: To keep the leftovers for longer, transfer them to a freezer-safe container and store them in the freezer for up to 3 months.
Reheating: To reheat a few servings, I suggest baking the casserole at 350°F for about 10 minutes. If you just want a single serving, heat it in a bowl in the microwave in 10-second increments until heated through.
Frequently Asked Questions
How do I get a lightly crispy topping?
The secret to getting a crispy buttery topping is broiling the casserole for an extra 5 minutes. This is my favorite because the pecans get toasty, and the top layer gets a satisfying delicate crunch.
Can I make this casserole ahead of time?
Yes! Making this casserole ahead of time is the perfect thing for this busy season. Just prepare the casserole as described above, then let it cool completely after baking. Store it in the fridge for a few days, then reheat the entire casserole in the oven at 350°F for about 15 minutes,
Can I add marshmallow topping to the casserole?
Of course! After the casserole has been baked, add some mini marshmallows and broil it for 3-5 minutes until the marshmallows are golden brown.
More 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
- 4 cups mashed sweet potatoes
- 8oz. canned pumpkin puree
- 1 ½ tablespoon butter
- Salt and pepper, to taste
- 1 egg
- 3 tablespoon brown sugar
- 3 tablespoon brown sugar
- 1 ½ tablespoon flour
- ¼ cup chopped pecans
- ½ tablespoon butter, melted
- Preheat oven to 350°F. Grease a 9-inch baking dish with nonstick cooking spray.
- Combine sweet potato, pumpkin puree, butter, salt, pepper, egg, and brown sugar in a bowl. Mix until smooth.
- Transfer the mixture to a baking dish.
- Make the topping; combine the brown sugar, flour, and butter in a bowl.
- Stir with clean hands until you have a coarse crumb.
- Sprinkle the topping on top of the pumpkin mixture, followed by pecans.
- Bake the casserole for 25 minutes.
- You can serve it as it is or broil it for an extra 5 minutes for a crispy finish.
- Serve warm as desired.
Serving Size:½ cup
Amount Per Serving: Calories: 229Total Fat: 6.5gSaturated Fat: 2.3gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 28mgSodium: 127mgCarbohydrates: 40.1gFiber: 3.4gSugar: 14.6gProtein: 4.1g