Crunchy Topped Pumpkin Casserole
Why I Love This Recipe
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!
Ingredients You'll Need
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.
