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Baked Pumpkin Casserole

A creamy and crunchy baked pumpkin casserole that transforms family gatherings into festive feasts with its warm, inviting flavors.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert, Side Dish
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 cups pumpkin puree Ensure it is pure and not mixed with additives.
  • 1 cup sugar Adjust for sweetness preference.
  • 1/2 cup milk Can be substituted with a non-dairy alternative.
  • 1/2 cup heavy cream Consider a non-dairy alternative if necessary.
  • 4 large eggs Can replace with flaxseed or chia seed mixture for a vegan option.
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
For the topping
  • 1 cup crushed graham crackers
  • 1/2 cup melted butter

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the pumpkin puree, sugar, milk, heavy cream, eggs, and vanilla extract. Whisk until fully integrated.
  3. Sprinkle in the cinnamon, nutmeg, and salt into the mixture. Stir until combined.
  4. Lightly grease a 9x13-inch baking dish with a bit of butter or non-stick spray.
  5. Transfer the pumpkin mixture into the greased casserole dish, spreading it evenly.
  6. In a separate bowl, mix the crushed graham crackers with melted butter until crumbly.
  7. Sprinkle the graham cracker mixture evenly over the pumpkin filling.
Baking
  1. Place the casserole in the preheated oven and bake for 50-60 minutes, or until the center is set and the topping is golden brown.
  2. Allow it to cool slightly before serving. You can serve it warm or at room temperature, topped with a dollop of whipped cream if desired!

Notes

For added flavor, consider adding a pinch of ground ginger or cloves to your spice mix. Store leftovers tightly covered in the refrigerator for about 3-4 days or freeze for up to 3 months.