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

Course: Side Dish
Author: Ann Timm

Ingredients

  • 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

Instructions

  • 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.