Best Baked Pumpkin Casserole Recipes

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PUMPKIN CASSEROLE



Pumpkin Casserole image

Pumpkin casserole is a creamy and savory side dish perfect for fall and winter meals.

Provided by Kathie N. Lapcevic

Categories     Side Dish

Time 35m

Number Of Ingredients 8

4 Cups Cooked & Mashed Pumpkin
1 Tablespoon Olive Oil
1 1/2 Cups Onion, chopped
3 Cloves Garlic, minced
1/2 Cup Greek Yogurt
1 Cup Crumbled Feta Cheese
Salt & Pepper, to taste
1/2 Cup Walnuts, Finely chopped

Steps:

  • Preheat oven to 375 degrees.
  • Heat the olive oil in a skillet.
  • Saute the onion and garlic until soft and translucent.
  • Stir together the onion mixture, pumpkin, feta cheese, yogurt, salt, and pepper.
  • Spread the mixture into the bottom of an ungreased 9-inch square pan. Top the mixture with the chopped walnuts.
  • Bake in the preheated oven about 30 minutes or until lightly browned and bubbly.
  • Serve warm.

Nutrition Facts : Calories 214 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 23 milligrams cholesterol, Fat 14 grams fat, Fiber 3 grams fiber, Protein 9 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 289 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

BAKED PUMPKIN CASSEROLE



Baked Pumpkin Casserole image

This was a featured recipe in an email from the www.recipe4living.com website. Sounds like a nice Holiday side dish..."Add pumpkin, sugar and nutmeg into a casserole dish and you will have a great tasting side."

Provided by senseicheryl

Categories     Vegetable

Time 50m

Yield 1 quart dish, 6-8 serving(s)

Number Of Ingredients 11

1 (21 ounce) can pumpkin puree, the large can
2 tablespoons sugar
2 tablespoons butter, melted
1/4 teaspoon nutmeg
1/2 teaspoon salt
1 dash pepper
2 eggs, slightly beaten
1/2 cup pecans, chopped
1/2 cup light-brown sugar, firmly packed
1/4 cup maple syrup
1/2 cup pecan halves

Steps:

  • Preheat oven to 350 degrees. Lightly grease 1 quart casserole.
  • Combine pumpkin, sugar, butter, nutmeg, salt, pepper, eggs and chopped pecans in large bowl, Mix well, and turn into casserole.
  • Make Glaze: mix brown sugar and syrup in small saucepan. Heat while stirring, until sugar is dissolved; then bring to a boil. Remove from heat and cool slightly.
  • Arrange pecan halves around the edge of casserole. Cover pumpkin and pecans with glaze; bake 40 minutes.

Nutrition Facts : Calories 325.1, Fat 18.1, SaturatedFat 4.1, Cholesterol 80.7, Sodium 253.8, Carbohydrate 40.1, Fiber 2.2, Sugar 32, Protein 4.7

PUMPKIN FRENCH TOAST CASSEROLE



Pumpkin French Toast Casserole image

Provided by Marcela Valladolid

Categories     main-dish

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 14

5 tablespoons unsalted butter, melted, plus more for buttering the pan
One and one-half 15-ounce cans pumpkin puree
One 14-ounce can sweetened condensed milk
1 cup milk
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
4 large eggs
1 loaf brioche bread, sliced
Two 8-ounce packages cream cheese, at room temperature
1 cup powdered sugar
1 cup chopped pecans
1/2 cup packed brown sugar
Pinch of salt
Maple syrup, for drizzling

Steps:

  • Preheat the oven to 350 degrees F. Lightly butter a 12-by-8-inch baking pan.
  • In a large bowl, combine the pumpkin puree, condensed milk, regular milk, cinnamon, vanilla, eggs and 1 tablespoon of the melted butter and whisk until combined. Grab a slice of bread and submerge it in the pumpkin custard. Soak with enough custard to cover both sides of the bread, then transfer it to the prepared baking pan. Repeat the process until the bottom of the pan is covered.
  • In a stand mixer with the whisk attachment, mix the cream cheese and powdered sugar until combined and the cream cheese is clump free; the mixture should be soft and spreadable.
  • Spread enough of the cream cheese mixture on top of the bread in the pan to cover all the slices. Soak the remaining bread slices in the remaining custard. Layer them on top of the cream cheese mixture. Combine the pecans, brown sugar and remaining 4 tablespoons melted butter in a bowl. Add a pinch of salt. Top the casserole with the pecan mixture.
  • Bake until the top is golden, 40 to 45 minutes. Serve with a drizzle of maple syrup.

CRUNCH-TOPPED PUMPKIN CASSEROLE



Crunch-Topped Pumpkin Casserole image

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...

Provided by Ronna Farley

Categories     Side Casseroles

Time 1h

Number Of Ingredients 13

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

Steps:

  • 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.

PUMPKIN CASSEROLE



Pumpkin Casserole image

sweet and delicious, perfect for fall meals or holiday dinners *if you use fresh pumpkin puree and it's thinner than canned you can reduce or skip the milk. if you use thick homemade puree or canned use the milk

Provided by newmama

Categories     Pumpkin

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

4 cups pumpkin puree
1 egg
1 teaspoon vanilla
4 tablespoons maple syrup
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup milk (optional)
1/3 cup brown sugar, packed
1/4 cup whole wheat flour
1/4 cup unsweetened coconut
1/2 cup pecans
3 tablespoons butter, softened

Steps:

  • combine pumpkin, egg, vanilla, cinnamon, salt, milk and syrup and pour into a casserole dish (1.5 qt or 9x9).
  • mix brown sugar, flour, coconut, pecans with butter to form crumbs and sprinkle evenly on the pumpkin
  • bake at 350 for 30-45 minutes.

PUMPKIN CASSEROLE/SOUFFLE



Pumpkin Casserole/Souffle image

A sweet pumpkin dish that I got in South Africa.

Provided by Kattygirl

Categories     Side Dish     Casseroles     Squash Casserole Recipes

Time 1h

Yield 6

Number Of Ingredients 8

½ cup white sugar
½ cup butter
3 large eggs
1 ½ cups pumpkin puree
1 cup milk
½ cup cake flour
2 teaspoons baking powder
1 pinch ground cinnamon, or as desired

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Grease a 9-inch square baking dish.
  • Beat sugar, butter, and eggs together in a bowl using an electric mixer until smooth and creamy; add pumpkin and mix well. Beat milk, flour, and baking powder into pumpkin mixture until smooth; pour into the prepared baking dish and sprinkle cinnamon over the top.
  • Bake in the preheated oven until set in the middle, 45 minutes to 1 hour.

Nutrition Facts : Calories 321.5 calories, Carbohydrate 33.6 g, Cholesterol 136.9 mg, Fat 18.9 g, Fiber 2.1 g, Protein 6.3 g, SaturatedFat 11.1 g, Sodium 471 mg, Sugar 20.8 g

OVERNIGHT PUMPKIN FRENCH TOAST CASSEROLE



Overnight Pumpkin French Toast Casserole image

Recipes that don't tie me to the kitchen-that's what I'm all about. I make this luscious dish the night before breakfast or brunch with guests. -Patricia Harmon, Baden, Pennsylvania

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h25m

Yield 12 servings.

Number Of Ingredients 15

1 loaf (1 pound) cinnamon-raisin bread
1 package (8 ounces) reduced-fat cream cheese, cut into 3/4-inch cubes
8 large eggs
1 can (12 ounces) evaporated milk
1 cup canned pumpkin
2/3 cup packed brown sugar
1/2 cup fat-free milk
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup chopped pecans
Confectioners' sugar, optional
Maple syrup, warmed, optional

Steps:

  • Cut each slice of bread into quarters. Arrange half of the bread in a greased 13x9-in. baking dish; layer with cubed cream cheese and remaining bread, pressing down slightly., In a large bowl, whisk eggs, evaporated milk, pumpkin, brown sugar, fat-free milk, spices and salt. Pour over top. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, covered, 40 minutes. Uncover; sprinkle with pecans. Bake, uncovered, 25-30 minutes or until lightly browned and a knife inserted in center comes out clean., Let stand 5-10 minutes before serving. If desired, dust with confectioners' sugar and serve with maple syrup.

Nutrition Facts : Calories 302 calories, Fat 13g fat (6g saturated fat), Cholesterol 148mg cholesterol, Sodium 342mg sodium, Carbohydrate 36g carbohydrate (20g sugars, Fiber 4g fiber), Protein 13g protein.

PUMPKIN FRENCH TOAST BAKE



Pumpkin French Toast Bake image

A delicious breakfast indulgence, perfect for those crisp autumn Saturday mornings.

Provided by cinderblock

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 45m

Yield 8

Number Of Ingredients 12

8 eggs
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 tablespoon white sugar
1 (15 ounce) can pumpkin puree
1 loaf Texas toast thick-sliced bread, cut into 1-inch cubes
⅓ cup brown sugar
¼ teaspoon ground cinnamon
2 tablespoons all-purpose flour
1 tablespoon butter, softened

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Whisk the eggs, vanilla extract, 2 teaspoons of cinnamon, the cloves, nutmeg, and white sugar together in a bowl; beat in the pumpkin until fully incorporated.
  • Arrange the bread cubes in a single layer in the prepared baking dish; pour the pumpkin mixture over the bread cubes, and gently toss to coat.
  • Stir 1/3 cup of brown sugar, 1/4 teaspoon of cinnamon, flour, and butter together with a fork in a small bowl until the mixture is crumbly; sprinkle over the bread cubes.
  • Bake in preheated oven until golden brown on top, 30 to 40 minutes.

Nutrition Facts : Calories 305.4 calories, Carbohydrate 46.2 g, Cholesterol 189.8 mg, Fat 8.5 g, Fiber 3.4 g, Protein 11.5 g, SaturatedFat 3 g, Sodium 598.1 mg, Sugar 15.2 g

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