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Pumpkin Casserole

Fall is great for many reasons: sweater weather, leaves changing colors, Halloween,
Thanksgiving, and pumpkins! Pumpkins are one of my favorite things to cook. They always make me reminiscent of childhood roasting salted pumpkin seeds with my family after carving silly faces on our pumpkins. We never were elaborate with our designs. Not only are the memories wonderful, the sweet taste of pumpkins is wonderful.

This pumpkin casserole is the perfect side for Thanksgiving. A sweet, savory dish that pairs well with turkey and stuffing. I used a pie pumpkin, smaller than your carving variety, but available at most grocery markets. You can also used canned pumpkin for any time constraints.








Pumpkin Casserole Recipe

pumpkin puree
1 – 3 lb sugar (or pie) pumpkin or 30 oz canned pumpkin
3/4 cup whole milk
1/4 cup butter
1/2 tablespoon salt

1/4 cup butter
1/2 cup gluten free quick cooking oats
1/4 cup brown sugar
1/4 cup finely chopped pecans

Heat the oven to 400 degrees.

Cut your pumpkin in half starting with the top so each half is equal. Place the pumpkin with the skin facing out on a baking sheet. Roast for 30 – 45 minutes until the pulp can easily be pierced with a fork. Leave the oven on after you remove the pumpkin.

While the pumpkin is roasting, melt the butter for the topping in a sauce pan over medium heat. Add the oats, sugar, and pecans stirring until they are lightly browned. Remove from heat.

Puree the pumpkin, milk, butter, and salt. If you are using canned pumpkin melt the butter before pureeing. Pour into a thin casserole dish. Thinly cover the pumpkin with topping.

Bake for 15 minutes and enjoy!


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