Crunchy-Topped Pumpkin Casserole
by Ronna Farley from Rockville, MD
This pumpkin casserole will soon replace sweet potato casserole at your holiday meals. The pumpkin filling is creamy and slightly sweet with just the right amount of spices. Sprinkled over the casserole is a golden brown topping that adds a little crunch. You could easily describe this casserole as an upside-down pumpkin pie. Is this a dessert? A side dish? Who cares! It’s delicious.
Ingredients
- 2 c cooked pumpkin or 15 ounces canned pumpkin
- 1/3 c milk
- 3 Tbsp melted butter
- 2 large eggs, beaten
- 1 tsp vanilla extract
- 1/2 c granulated sugar
- 2 Tbsp all-purpose flour
- 1/2 tsp ground cinnamon
- 1/8 tsp ground cloves
- 1/8 tsp ground nutmeg
- 1/2 c vanilla wafer crumbs
- 1/4 c packed brown sugar
- 2 Tbsp melted butter
See directions for crunchy-topped pumpkin casserole
Just A Pinch Recipes is a coming-together of hometown cooks and the timeless, proven recipes that pass through generations. The old-fashioned recipe swap now extends to blue-ribbon cooks across the map… each bringing their own unique flavor to the table: from mom’s Georgia peach pie to that creamy Wisconsin cheese soup you look forward to every winter.
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