CRUNCHY TOPPED PUMPKIN CASSEROLE

 

  • Cooking Time: 42
  • Servings: 8
  • Preparation Time: 10 minutes

Ingredients

  • 2 cups fresh, cooked pumpkin or 16 ounces canned pumpkin
  • 3/4 cup milk
  • 6 tablespoons butter, melted
  • 3 eggs, beaten
  • 1/2 teaspoon vanilla extract
  • 3/4 cup sugar
  • 3 tablespoons flour
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon cloves
  • 1/8 teaspoon nutmeg
  • Topping
  • 1 cup vanilla wafer crumbs
  • 1/2 cup finely chopped pecans
  • 1/2 cup packed brown sugar
  • 1/4 cup melted butter

Directions

  • Line a 13 x 9-inch baking pan with Reynold's Parchment Paper. In a large bowl, combine pumpkin, milk, butter, eggs and vanilla; mix well. In a small bowl, combine dry ingredients. Add to pumpkin mixture; mix well. Transfer to baking pan. Cover and bake at 375 degrees F. for 30 minutes. Meanwhile, combine topping ingredients in a small bowl. Sprinkle over pumpkin. Bake, uncovered, 12 to 15 minutes or until heated through.

Notes

I'm not sure where the original idea came from, but I adapted this recipe from a recipe for a squash casserole. I added and subtracted ingredients and came up with this delicious side dish that tastes a lot like dessert!

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