Pumpkin Casserole Recipe with Cinnamon Brown Sugar Pecans
Every fall we harvest pumpkin from the garden, small sugar pie pumpkin. Some go to the front porch for decoration others get carved up for Halloween but most of it all goes to the kitchen to be turned into pumpkin puree. We get so much that I have a hard time using it all. I can only have pumpkin pie so many times before I turn into a pumpkin myself. 🙂
Casseroles are a great way to use up what you have, making them a versatile choice for any meal. This recipe uses 2 cups of puree, which is equivalent to an entire pint-sized mason jar that I rely on to freeze the puree for future use. Not only does this approach allow you to minimize food waste, but it also saves time and effort when cooking on busy days. By incorporating different vegetables or proteins into your casserole, you can create a healthy and delicious dish that caters to your family’s preferences. Plus, the convenience of having ready-to-use ingredients on hand makes meal prep a breeze, ensuring you can enjoy comforting homemade meals any day of the week.
This casserole is on the sweet side like sweet potato casserole so I typically choose between the two for a sweet casserole side dish. I think the next pumpkin casserole will have to have bacon and be more on the savory side….mmmmm, until next time!!
Cost to make this recipe
Coming Soon
Similar recipes to try
Recipe adapted
This recipe was adapted from Blessed Beyond a Doubt online blog. All images and text are all my own and original to One Acre Vintage Homestead – Pumpkin Patch Mountain Homestead. Please refer to our disclaimer page for more information on our recipe sharing policies.
Pumpkin Casserole with Cinnamon Pecan Strudel
Ingredients
- 2 cups pumpkin puree, …[$2.50]
- 2 large eggs, …[$0.46]
- 1 tsp. vanilla, …[$0.70]
- 1 stick butter, divided…[$1.00]
- ½ cup milk, …[$0.12]
- ½ cup heavy cream, …[$0.58]
- ½ tsp. Pumpkin pie spice, …[$0.15]
- ¼ tsp. baking powder, …[$0.02]
- 1 cup all purpose flour, divided…[$0.23]
- 1 cup brown sugar, …[$0.47]
- 1 Tbsp. ground cinnamon, …[$0.12]
- 1 cup pecans, …[$3.24]
Instructions
- Beat together pumpkin, eggs, vanilla, ½ stick butter (melted), milk, heavy cream, and pumpkin pie spices until smooth.
- Add ½ cup all purpose flour and baking powder and mix again. Pour into a greased 8×8 casserole baking dish.
- In a bowl combine rest of flour, brown sugar, cinnamon, and butter (cold) with your hands for about 2 minutes or until mixture is crumbly and wet.
- Add pecans and crumble mixture over top of pumpkin puree in casserole dish. Cover and bake on 400 °F for 30 minutes.
Pumpkin Casserole with Cinnamon Pecan Streudel
Ingredients
- 2 cups pumpkin puree, …[$2.50]
- 2 large eggs, …[$0.46]
- 1 tsp. vanilla, …[$0.70]
- 1 stick butter, divided…[$1.00]
- ½ cup milk, …[$0.12]
- ½ cup heavy cream, …[$0.58]
- ½ tsp. Pumpkin pie spice, …[$0.15]
- ¼ tsp. baking powder, …[$0.02]
- 1 cup all purpose flour, divided…[$0.23]
- 1 cup brown sugar, …[$0.47]
- 1 tbsp. cinnamon, …[$0.12]
- 1 cup pecans, …[$3.24]
Instructions
- Beat together pumpkin, eggs, vanilla, ½ stick butter (melted), milk, heavy cream, and pumpkin pie spices until smooth.
- Add ½ cup all purpose flour and baking powder and mix again. Pour into a greased 8×8 casserole baking dish.
- In a bowl combine rest of flour, brown sugar, cinnamon, and butter (cold) with your hands for about 2 minutes or until mixture is crumbly and wet.
- Add pecans and crumble mixture over top of pumpkin puree in casserole dish. Cover and bake on 400 °F for 30 minutes.