Pumpkin Pie Casserole: An Autumn Comfort Food

Pumpkin Pie Casserole: An Autumn Comfort Food

I love everything about autumn. The cool crisp air, the breathtaking colors of the leaves, the outdoor bonfires, and all the extra snuggling opportunities that ensue are some of my favorite things about the season.

However, the thing that I look forward to the most during this time of year is all of the wonderful, seasonal food! I absolutely love the flavors that are associated with autumn. To me, these flavors speak ultimate comfort food!

Two of my favorite autumn dishes are true classics – pumpkin pie and sweet potato casserole. I grew up eating both of these time-honored dishes every Thanksgiving. I love both of them in their own right, but when the thought came to me of combining the two into one dish, I knew I couldn’t resist!

With all of the spices and flavor of pumpkin pie and all of the subtly sweet, crunchy goodness of sweet potato casserole, this Pumpkin Pie Casserole is absolutely delicious.  It is the perfect side dish to any special autumn dinner!

In addition to being delicious, this casserole also packs quite the nutritional punch. Did you know that pumpkins are considered a super food? They are full of antioxidants, Vitamin C, Vitamin A, magnesium, potassium, iron, zinc, and fiber! Pumpkins can also help in fighting the flu. Yes, I would say that pumpkins do deserve the title of “super food!”

Pumpkin Pie Casserole: An Autumn Comfort Food 2
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Pumpkin Pie Casserole Recipe

Course: Side Dish
Author: Ann Timm


  • 4 cups pumpkin puree I recommend using fresh over canned
  • 1/4 cup pure maple syrup preferably grade b
  • 2 eggs
  • 4 tablespoons butter softened
  • 1/2 cup milk
  • 2 tsp vanilla extract I use homemade vanilla extract
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 1/8 tsp nutmeg
  • 1/2 cup chopped pecans walnuts would work also
  • 1/2 cup unsweetened coconut flakes
  • 1/2 cup sucanat
  • 3 tbsp butter softened


  • Preheat oven to 350 F.
  • Combine the first eleven ingredients (through nutmeg) in a mixing bowl. Mix until well blended.
  • Place the pumpkin mixture in a shallow 2.5 quart, greased baking dish.
  • Combine the pecans, coconut, sucanat, and butter until everything is well incorporated.
  • Sprinkle evenly over the pumpkin mixture.
  • Bake for 60-75 minutes, until the top is well browned and the casserole is set.

What are your favorite comfort foods for autumn? And what do you love to make with pumpkin? Enjoy!

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    1. @Amanda Z, You’re welcome! If you’re family isn’t used to sweet desserts, this would be a great replacement for pumpkin pie. However, if you want something more like what most people refer to as “dessert” you could up the sweetener in the pumpkin mixture. I wouldn’t add any more maple syrup because it might make it too runny, but you could try adding some sucanat in with the maple syrup.

  1. Wow I didn’t know it was a super food. I have lots of pumpkin this year. I have a bit from last year I am still using (frozen puree from my own garden) and then 4 pumpkins (medium sized, they are supposed to be good for multi purposes) for this year. I have 3 sitting in my dining room and one cooked and pureed so far.

    I don’t do sweeteners except fruit type ones, so my recipes reflect that mostly. I do occassionally make pumpkin pie for my husband, converting a typical recipe into “real food”. I use whole wheat flour and butter for the crust, and the filling I use the puree, spices, milk and a bit of sucanat (although much less than I would normally since we are either used to no or little sugar…you could simply substitute the sugar for sucanat). For the milk it calls for condensed milk, but those cans have AWFUL ingredients. So I double the milk, and then slowly (so not to burn) simmer it on the stove until it equals the amount I want eg. I want 1 cup condensed so simmer 2 cups. It takes a while. Maybe 20 minutes or a bit more. The pie is a bit different in that the crust LOOKS brownish but I’ve served it to others with good reviews and my husband says it tastes “just like the normal kind” so that means it passes, LOL!

    I use pumpkin mainly in muffins (sweetened with apple juice or apple sauce) and pumpkin corn bread. I have yet to find a soup recipe I like, but my brother suggested combining it with half the butternut squash in a squash soup and I haven’t tried that yet. Plain pumpkin soup didn’t go over well.

    1. @Nola, I’m with Meg – I usually go the cream route! I will have to try making my own condensed milk sometime. 🙂

      I’ve never heard of pumpkin cornbread before, but it sounds intriguing. I’m going to have to look that up! As for the pumpkin soup, this is one that my family loves. http://thepurposedheart.com/creamy-pumpkin-soup/ We’ve had others before that we didn’t care for, but this one has an excellent flavor. Let me know if you try it out!

  2. Mindy, I enjoy both pumpkin pie & sweet potato casserole so it makes sense to combine them. I love how you made the pie mixture the traditional way replacing ingredients with “real” ones and made the traditional topping for sweet potato casserole and added them together. When I was reading your intro I thought you were going to have pumpkin & sweet potatoes in the ingredients but I really like this take on the casserole. I also might try combining them in one dish this year.

  3. Mindy, this looks absolutely delicious!!! Pumpkin pie has always been my favorite Thanksgiving dessert, and I love sweet potato casserole! I actually prefer the taste of pumpkin to sweet potatoes, so I may just make this this year and call it a side dish/dessert!! I’m pinning this recipe! Can’t wait to try it!

  4. I’m Erin! This looks amazing, and I’m pinning it for later! I too prefer pumpkin to sweet potato (though I adore sweet potato too). Thanks for sharing this recipe. Can’t wait to try it. Your recipes are always family favorites!

  5. So going to add this to my menu for this “season”….not waiting for Thanksgiving! Pin for sure…thanks Mindy 🙂

  6. I love making pumpkin pancakes! I use the normal pumpkin pie spices and pumpkin and maybe some chopped pecans in the batter. Then I top with Maple syrup! Yummy!

    1. @Jedonne, We LOVE pumpkin pancakes also. We have them for Thanksgiving day breakfast every year as a family tradition along with homemade eggnog! We usually top our pumpkin pancakes with pecans, but I like that you just add them to the batter. Good idea!

  7. Yes. Yes. And yes, again. Including many of these comments. Now just add the element of “donut” to any of the above, and some fresh pressed apple cider. I’m in. 🙂

  8. I made this last night! I used a little less sweetener than was called for, but it was still delicious! My husband gets so annoyed with me when I decrease or omit the sugar from dessert recipes, but he had NO CLUE on this one! In fact, he said “I usually don’t like pumpkin pie, but this is really good!” as he served himself seconds. This is a keeper for sure!

  9. I have always made sweet potato casserole and love pumpkin pie. I always feel so guilty pouring so much brown sugar into the casserole, and this year I am really trying to eat healthier, so I love the idea of real maple syrup! Definitely going to be making this one!
    Thanks for sharing!

  10. Love that Pumpkin Pie Casserole, it is truly great for Autumn.. That looks very yummy andI love to make this one, thanks for the recipe.

  11. This was SO good! I subbed honey for the sucanat; my husband loved it and the kids are begging me to make it for Thanksgiving dessert…so that is what I’ll be doing tonight. We’re going to serve it with some whipped cream. Thanks for such a delicious, healthy recipe!

  12. Thanks you so much for this recipe. I used fresh pumpkin from the farmer’s mkt and used Jaggery(unrefined palm sugar) instead of sucanat and it turned out great. This is the first time I tried something like this.. and we loved it.

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