As the leaves start to change and the air grows crisp, there’s nothing quite like the warm, comforting aroma of a pumpkin casserole wafting from your oven. This season, we’re excited to share our top 20 creamy pumpkin casserole recipes that are sure to become new family favorites. From classic marshmallow-topped casseroles to savory sausage and sweet potato combinations, we’ve got you covered with the most mouthwatering, easy-to-make dishes for a cozy fall gathering.
Classic Pumpkin Casserole with Marshmallow Topping
Classic Pumpkin Casserole with Marshmallow Topping: A beloved fall dessert that combines the warmth of pumpkin with the sweetness of marshmallows, perfect for family gatherings and holiday feasts.
Ingredients:
– 1 cup cooked, mashed pumpkin
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 cup all-purpose flour
– 1/2 cup unsalted butter, melted
– 1 cup mini marshmallows
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, combine pumpkin, heavy cream, sugar, salt, cinnamon, nutmeg, and ginger. Mix until smooth.
3. Add flour and melted butter; mix until well combined.
4. Pour mixture into a 9×13-inch baking dish.
5. Top with mini marshmallows.
6. Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Savory Pumpkin and Sausage Casserole
This comforting casserole combines the warmth of pumpkin with the savory flavor of sausage, perfect for a cozy fall evening. With its easy-to-follow instructions, you’ll have this delicious dish ready in no time.
Ingredients:
– 1 medium-sized pumpkin (about 2 lbs), peeled and cubed
– 1 lb sweet Italian sausage, casings removed
– 1 onion, diced
– 3 cloves of garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 tsp dried thyme
– Salt and pepper to taste
– 1 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook sausage in a large skillet over medium-high heat, breaking it up with a spoon, until browned.
3. Add onion and garlic; cook until softened.
4. Stir in pumpkin, chicken broth, heavy cream, thyme, salt, and pepper.
5. Transfer mixture to a 9×13-inch baking dish. Top with shredded cheese (if using).
6. Bake for 35-40 minutes or until the casserole is hot and bubbly.
Cooking Time: 35-40 minutes
Pumpkin and Sweet Potato Casserole with Pecans
Warm up to the flavors of fall with this comforting casserole, combining roasted pumpkin and sweet potatoes with a crunchy pecan topping. Perfect for a cozy dinner or Thanksgiving gathering.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 small pumpkin (about 2 lbs), cooked and mashed
– 1/4 cup brown sugar
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 cup heavy cream
– 1 tablespoon unsalted butter, melted
– 1/2 cup chopped pecans
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine sweet potatoes and pumpkin. Add brown sugar, salt, cinnamon, and nutmeg; mix well.
3. Pour in heavy cream and melted butter; stir until combined.
4. Transfer the mixture to a 9×13-inch baking dish.
5. Sprinkle chopped pecans evenly over the top.
6. Bake for 35-40 minutes or until the casserole is golden brown.
Cooking Time: 35-40 minutes
Spiced Pumpkin Casserole with Brown Sugar Glaze
This autumnal dessert combines the warm spices of pumpkin pie with a sweet and sticky brown sugar glaze, perfect for a cozy evening or holiday gathering.
Ingredients:
– 1 cup canned pumpkin puree
– 1/2 cup heavy cream
– 1/2 cup granulated sugar
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup all-purpose flour
– 1/4 cup unsalted butter, melted
– Brown Sugar Glaze (see below)
– 1 pie crust or graham cracker crust
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, whisk together pumpkin puree, heavy cream, sugar, cinnamon, nutmeg, and salt until smooth.
3. Add flour and melted butter; mix until combined.
4. Pour mixture into pie crust or graham cracker crust.
5. Bake for 40-45 minutes or until set.
Brown Sugar Glaze:
– 1/2 cup brown sugar
– 2 tablespoons heavy cream
Combine glaze ingredients in a small bowl and stir until smooth. Drizzle over warm casserole before serving.
Pumpkin Mac and Cheese Casserole
A seasonal twist on a classic comfort food, this Pumpkin Mac and Cheese Casserole combines the warmth of pumpkin puree with creamy macaroni and cheese. Perfect for a cozy fall evening or a Thanksgiving side dish.
Ingredients:
– 8 oz macaroni
– 2 cups grated cheddar cheese
– 1 cup grated Parmesan cheese
– 1/2 cup canned pumpkin puree
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons unsalted butter
– 1/2 cup heavy cream
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. In a large saucepan, melt butter over medium heat. Whisk in flour, salt, and pepper. Gradually add heavy cream, whisking constantly. Bring mixture to a simmer and cook for 2 minutes.
4. Remove from heat and stir in cheddar and Parmesan cheese until melted. Fold in cooked macaroni and pumpkin puree.
5. Transfer the mixture to a 9×13 inch baking dish and top with additional grated cheese if desired.
6. Bake for 25-30 minutes, or until golden brown and bubbly.
Cooking Time: 25-30 minutes
Pumpkin Cornbread Casserole with Honey Drizzle
Warm up with this seasonal twist on classic cornbread, infused with the comforting flavors of pumpkin and a hint of sweetness from a honey drizzle.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup yellow cornmeal
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1 large egg
– 1/2 cup heavy cream
– 2 tablespoons unsalted butter, melted
– Honey (for drizzling)
– Fresh thyme leaves (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, whisk together flour, cornmeal, baking powder, and salt.
3. In a large bowl, combine sugar, pumpkin puree, egg, heavy cream, and melted butter. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Pour into a 9×13-inch baking dish and bake for 35-40 minutes or until golden brown.
6. While still warm, drizzle with honey and sprinkle with thyme leaves (if using).
Cooking Time: 35-40 minutes
Pumpkin and Spinach Casserole with Feta Cheese
A deliciously savory and sweet casserole perfect for fall gatherings or cozy weeknight meals. This recipe combines the comforting flavors of pumpkin, spinach, and feta cheese in a satisfying and easy-to-make dish.
Ingredients:
– 1 small pumpkin (about 2 lbs), cooked and mashed
– 2 cups fresh spinach leaves
– 1/2 cup crumbled feta cheese
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 teaspoon olive oil
– Salt and pepper to taste
– 1 cup shredded cheddar cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high. Add chopped onion and cook until translucent.
3. Add minced garlic and cook for an additional minute.
4. Stir in mashed pumpkin and cooked spinach. Cook until heated through.
5. Transfer the mixture to a 9×13-inch baking dish. Top with crumbled feta cheese and shredded cheddar cheese.
6. Bake for 25-30 minutes or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Pumpkin Rice Casserole with Herbs and Parmesan
This creamy and flavorful casserole is a perfect blend of fall spices, tender rice, and savory parmesan cheese. It’s an ideal side dish for your next family dinner or holiday gathering.
Ingredients:
– 1 cup cooked white rice
– 1/2 cup canned pumpkin puree
– 1/4 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried sage
– 1/2 teaspoon dried thyme
– Salt and pepper to taste
– 1/4 cup shredded mozzarella cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large mixing bowl, combine cooked rice, pumpkin puree, heavy cream, Parmesan cheese, olive oil, onion, garlic, sage, thyme, salt, and pepper. Mix well.
3. Transfer the mixture to a 9×13-inch baking dish.
4. Top with shredded mozzarella cheese (if using).
5. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Pumpkin and Chicken Casserole with Sage
This comforting casserole combines the warmth of roasted chicken, sweet pumpkin puree, and savory sage, perfect for a cozy fall evening.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1 medium pumpkin, cooked and mashed
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon dried sage
– 1 cup chicken broth
– 1/2 cup shredded cheddar cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the onion and garlic until softened.
3. Add the chicken and cook until browned on all sides and cooked through.
4. Mix in the mashed pumpkin, sage, and chicken broth.
5. Grease a 9×13-inch baking dish with olive oil.
6. Arrange the chicken mixture in the dish, topped with shredded cheese.
7. Bake for 25-30 minutes or until the casserole is hot and bubbly.
Cooking Time: 25-30 minutes
Pumpkin and Black Bean Casserole with Cumin
This autumnal casserole combines the comforting warmth of pumpkin with the earthy flavor of black beans, all wrapped up in a rich cumin-spiced package.
Ingredients:
– 1 small pumpkin (about 2 lbs), cooked and mashed
– 1 can black beans, drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– Salt and pepper to taste
– 1 cup shredded cheese (Monterey Jack or Cheddar)
– 1/2 cup breadcrumbs
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté onion and garlic until softened. Add cumin, smoked paprika, and cayenne pepper; cook for 1 minute.
3. Stir in black beans, mashed pumpkin, salt, and pepper.
4. Transfer mixture to a 9×13-inch baking dish. Top with cheese and breadcrumbs.
5. Drizzle with olive oil and bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Pumpkin and Quinoa Casserole with Cranberries
This casserole combines the warmth of pumpkin, the nuttiness of quinoa, and the tanginess of cranberries to create a deliciously comforting fall dish.
Ingredients:
– 1 cup cooked quinoa
– 1 cup canned pumpkin puree
– 1/2 cup heavy cream
– 1/4 cup granulated sugar
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 cup dried cranberries
– 1/4 cup chopped pecans (optional)
– Salt to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine quinoa, pumpkin puree, heavy cream, sugar, cinnamon, and nutmeg. Mix well.
3. Fold in dried cranberries and chopped pecans (if using).
4. Transfer the mixture to a 9×13 inch baking dish.
5. Bake for 35-40 minutes or until golden brown.
6. Serve warm, garnished with additional cranberries if desired.
Cooking Time: 35-40 minutes
Pumpkin and Apple Casserole with Cinnamon Streusel
A warm and comforting dessert perfect for fall gatherings, this Pumpkin and Apple Casserole with Cinnamon Streusel combines the sweetness of apples and pumpkin with a crunchy streusel topping.
Ingredients:
– 1 cup cooked pumpkin
– 2 cups sliced apples (Granny Smith or Golden Delicious)
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 1 tsp cinnamon
– 1/4 tsp nutmeg
– 1/4 tsp salt
– 1/2 cup heavy cream
– 1 tbsp unsalted butter, melted
– Cinnamon streusel topping (see below)
Cinnamon Streusel Topping:
– 1/2 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/4 cup cold unsalted butter, cut into small pieces
– 1 tsp cinnamon
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine pumpkin, apples, sugar, flour, cinnamon, nutmeg, and salt.
3. Pour in heavy cream and melted butter; mix until smooth.
4. Pour mixture into a 9×13-inch baking dish.
5. Prepare streusel topping by combining flour, sugar, and cold butter in a small bowl. Cut in butter with a pastry blender or fingers until crumbly.
6. Sprinkle streusel topping evenly over the casserole.
7. Bake for 35-40 minutes, or until golden brown.
Cooking Time: 35-40 minutes
Pumpkin and Bacon Casserole with Cheddar Cheese
A comforting fall-inspired casserole that combines the sweetness of pumpkin with the smokiness of bacon, all wrapped up in a creamy cheddar cheese sauce.
Ingredients:
– 1 small sugar pumpkin (about 2 lbs), peeled, seeded, and cubed
– 6 slices of cooked bacon, crumbled
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 cup heavy cream
– 1 cup grated cheddar cheese
– 1 tsp ground cumin
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook the bacon over medium heat until crispy. Remove from heat and set aside.
3. In the same skillet, add the diced onion and minced garlic. Cook until softened, about 5 minutes.
4. Add the cubed pumpkin, cooked bacon, cumin, salt, and pepper to the skillet. Cook for an additional 2-3 minutes.
5. Transfer the mixture to a 9×13 inch baking dish. Pour the heavy cream over the top and sprinkle with grated cheddar cheese.
6. Bake for 35-40 minutes or until the casserole is golden brown and bubbly.
Cooking Time: 35-40 minutes
Pumpkin and Mushroom Casserole with Thyme
This comforting casserole combines the sweetness of roasted pumpkin with the earthy flavor of sautéed mushrooms, all wrapped up in a rich thyme-infused sauce.
Ingredients:
– 1 small sugar pumpkin (about 2 lbs), peeled and cubed
– 2 cups mixed mushrooms (such as cremini, shiitake, and button)
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– 2 teaspoons dried thyme
– Salt and pepper to taste
– 1 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Toss pumpkin cubes with butter, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, sauté mushrooms, onion, and garlic in butter until the mixture is soft and fragrant.
4. Stir in chicken broth, heavy cream, and thyme. Bring to a simmer.
5. Combine roasted pumpkin, mushroom mixture, and shredded cheese (if using) in a 9×13 inch baking dish.
6. Bake for an additional 15-20 minutes or until the casserole is hot and bubbly.
Cooking Time: 45-50 minutes
Pumpkin and Lentil Casserole with Garlic Breadcrumbs
Warm up with this comforting casserole, perfect for a cozy fall evening.
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled and cubed
– 1 cup brown lentils, rinsed and drained
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup vegetable oil
– 1 cup breadcrumbs (store-bought or homemade)
– 2 tablespoons olive oil
– 3 cloves garlic, minced
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large pot, sauté onion and garlic in oil until tender.
3. Add lentils, pumpkin, cinnamon, nutmeg, salt, and pepper. Pour in enough water to cover the mixture by about an inch. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
4. In a separate pan, toast breadcrumbs with olive oil and minced garlic over medium heat until fragrant and lightly browned.
5. Combine cooked casserole mixture with toasted breadcrumbs in a baking dish. Top with additional breadcrumbs if desired.
6. Bake for 20-25 minutes or until the top is golden brown.
Cooking Time: Approximately 1 hour 10 minutes.
Pumpkin and Kale Casserole with Goat Cheese
Pumpkin and Kale Casserole with Goat Cheese: A delicious fall-inspired casserole that combines the warmth of pumpkin with the earthiness of kale, topped with creamy goat cheese.
Ingredients:
– 1 medium-sized pumpkin (about 2 lbs), peeled and cubed
– 2 cups curly kale leaves, stems removed and chopped
– 1/4 cup goat cheese crumbles
– 1/4 cup olive oil
– Salt and pepper to taste
– 1 tsp cumin
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss pumpkin cubes with olive oil, salt, pepper, and cumin until coated.
3. Spread pumpkin mixture on a baking sheet and roast for 20-25 minutes or until tender.
4. In a separate pan, sauté chopped kale leaves in a little olive oil until wilted.
5. In a 9×13 inch baking dish, combine roasted pumpkin and cooked kale.
6. Top with goat cheese crumbles and bake for an additional 10-12 minutes or until cheese is melted and bubbly.
Cooking Time: 35-40 minutes
Pumpkin and Chorizo Casserole with Smoked Paprika
A hearty and flavorful fall casserole that combines the warmth of pumpkin, spicy chorizo, and smoky paprika. Perfect for a cozy dinner or special occasion.
Ingredients:
– 1 medium pumpkin, peeled and cubed
– 1 lb Spanish chorizo, sliced
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon smoked paprika
– 1/2 cup heavy cream
– 1 tablespoon tomato paste
– Salt and pepper to taste
– 1 cup shredded cheddar cheese
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high. Add chorizo and cook until browned, about 5 minutes.
3. Add onion and garlic; cook until softened, about 3 minutes.
4. Stir in pumpkin, smoked paprika, heavy cream, and tomato paste. Bring to a simmer.
5. Transfer mixture to a 9×13 inch baking dish. Top with shredded cheddar cheese and crumbled feta (if using).
6. Bake for 30-35 minutes or until casserole is golden brown and bubbly.
Cooking Time: 30-35 minutes
Pumpkin and Wild Rice Casserole with Almonds
Pumpkin and Wild Rice Casserole with Almonds: A savory and nutritious side dish perfect for the fall season!
Ingredients:
– 1 cup wild rice, cooked according to package instructions
– 1 cup canned pumpkin puree
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 1 cup shredded cheddar cheese
– 1/4 cup sliced almonds
– 1/2 cup heavy cream
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high heat. Add chopped onion and cook until softened, about 3-4 minutes.
3. Add minced garlic, cumin, and paprika; cook for an additional minute.
4. Stir in cooked wild rice, pumpkin puree, salt, and pepper.
5. In a greased 9×13-inch baking dish, combine the rice mixture and shredded cheddar cheese.
6. Sprinkle sliced almonds on top.
7. Pour in heavy cream.
8. Bake for 30-35 minutes or until lightly browned.
Cooking Time: 30-35 minutes
Pumpkin and Butternut Squash Casserole with Maple Syrup
This comforting casserole combines the warm, comforting flavors of pumpkin and butternut squash with a hint of sweetness from maple syrup. Perfect for a cozy fall evening or a Thanksgiving gathering.
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled, seeded, and cubed
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
– 1/4 cup maple syrup
– 1/2 cup heavy cream
– 1 tablespoon butter
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– Salt and pepper to taste
– 1 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine pumpkin, butternut squash, maple syrup, heavy cream, butter, cinnamon, nutmeg, salt, and pepper. Mix until well combined.
3. Transfer the mixture to a 9×13-inch baking dish.
4. Top with shredded cheddar cheese (if using).
5. Bake for 45-50 minutes or until the casserole is set and the top is golden brown.
Cooking Time: 45-50 minutes
Pumpkin and Caramelized Onion Casserole with Gruyère
Pumpkin and Caramelized Onion Casserole with Gruyère: A Seasonal Twist on Comfort Food
This autumnal casserole combines the warmth of caramelized onions, the sweetness of roasted pumpkin, and the creaminess of Gruyère cheese for a cozy dinner perfect for chilly fall evenings.
Ingredients:
– 1 small sugar pumpkin (about 2 lbs), peeled and cubed
– 2 large onions, thinly sliced
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup brown sugar
– 8 oz Gruyère cheese, grated
– 1/2 cup heavy cream
– 1 tsp dried thyme
– 1/2 cup breadcrumbs
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the pumpkin cubes with olive oil, salt, and pepper for 30 minutes, or until tender.
3. Caramelize the onions in a skillet over medium-low heat with brown sugar and salt for 20-25 minutes, stirring occasionally.
4. In a separate bowl, combine Gruyère cheese, heavy cream, thyme, and breadcrumbs.
5. Assemble the casserole by layering roasted pumpkin, caramelized onions, and cheese mixture in a 9×13 inch baking dish.
6. Top with additional grated Gruyère and chopped parsley (if using).
7. Bake for 25-30 minutes or until golden brown.
Cooking Time: 45-50 minutes
Summary
Get ready for fall with these 20 creamy pumpkin casserole recipes! From classic comfort food to savory twists, there’s something for everyone. Try the Classic Pumpkin Casserole with Marshmallow Topping or the Savory Pumpkin and Sausage Casserole. Or why not mix things up with the Pumpkin and Sweet Potato Casserole with Pecans or the Spiced Pumpkin Casserole with Brown Sugar Glaze? Whatever your taste, these recipes are sure to satisfy your fall cravings.
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