Best Baked Pumpkin Casserole Recipes

PUMPKIN CASSEROLE/SOUFFLE

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease a 9-inch square baking dish.
• Beat sugar, butter, and eggs together in a bowl using an electric mixer until smooth and creamy; add pumpkin and mix well. Beat milk, flour, and baking powder into pumpkin mixture until smooth; pour into the prepared baking dish and sprinkle cinnamon over the top.
• Bake in the preheated oven until set in the middle, 45 minutes to 1 hour.

PUMPKIN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the pumpkin, evaporated milk, sugar, flour, eggs, vanilla, melted butter and ground cinnamon to taste. Spoon into a casserole dish.
• Bake at 350 degrees F (175 degrees C) for 1 hour.

PUMPKIN FRENCH TOAST BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Whisk the eggs, vanilla extract, 2 teaspoons of cinnamon, the cloves, nutmeg, and white sugar together in a bowl; beat in the pumpkin until fully incorporated.
• Arrange the bread cubes in a single layer in the prepared baking dish; pour the pumpkin mixture over the bread cubes, and gently toss to coat.
• Stir 1/3 cup of brown sugar, 1/4 teaspoon of cinnamon, flour, and butter together with a fork in a small bowl until the mixture is crumbly; sprinkle over the bread cubes.
• Bake in preheated oven until golden brown on top, 30 to 40 minutes.

CREAMY PUMPKIN PASTA BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Cook and stir sausage in a skillet over medium heat until browned and crumbly, 5 to 10 minutes. Drain sausage on paper towels and reserve 2 tablespoons grease in the skillet. Add oil to grease in the skillet; cook and stir onion, garlic, and red pepper flakes in the hot oil-grease until onion is soft, about 3 minutes.
• Stir chicken broth, pumpkin, bacon, Italian seasoning, and salt into onion mixture; bring to a boil. Lower heat and simmer for 5 minutes. Stir cream and sausage into broth mixture and simmer until creamy and thickened, about 5 minutes. Add rotini and gently toss. Transfer mixture to the prepared baking dish and top with Parmesan cheese.
• Bake in the preheated oven until bubbling and golden brown, about 35 minutes.

PUMPKIN BREAKFAST CASSEROLE

Steps:

• Spray a 9x13-inch baking dish with cooking spray, and place the bread cubes into the dish. In a bowl, mix together the pumpkin puree, sugar, cinnamon, ginger, nutmeg, vanilla extract, salt, eggs, milk, evaporated milk, and pecans. Pour the pumpkin mixture over the bread cubes. Cover the dish with plastic wrap, and refrigerate overnight.
• The next day, preheat oven to 350 degrees F (175 degrees C). Uncover and bake the casserole until the pumpkin mixture is set and a toothpick inserted into the center of the casserole comes out clean, about 45 minutes.

BAKED PUMPKIN CASSEROLE

Steps:

• Preheat oven to 350 degrees. Lightly grease 1 quart casserole.
• Combine pumpkin, sugar, butter, nutmeg, salt, pepper, eggs and chopped pecans in large bowl, Mix well, and turn into casserole.
• Make Glaze: mix brown sugar and syrup in small saucepan. Heat while stirring, until sugar is dissolved; then bring to a boil. Remove from heat and cool slightly.
• Arrange pecan halves around the edge of casserole. Cover pumpkin and pecans with glaze; bake 40 minutes.

PUMPKIN CASSEROLE

Steps:

• combine pumpkin, egg, vanilla, cinnamon, salt, milk and syrup and pour into a casserole dish (1.5 qt or 9x9).
• mix brown sugar, flour, coconut, pecans with butter to form crumbs and sprinkle evenly on the pumpkin
• bake at 350 for 30-45 minutes.

CASSEROLE IN A PUMPKIN

Steps:

• Preheat over to 350 degrees.
• Cut off top of pumpkin. Clean out insides.
• Combine all incredients except pumpkin.
• Stuff this mixture into the pumpkin.
• Bake for 1 hour or until pumpkin is cooked.

OVERNIGHT PUMPKIN FRENCH TOAST CASSEROLE

Steps:

• Cut each slice of bread into quarters. Arrange half of the bread in a greased 13x9-in. baking dish; layer with cubed cream cheese and remaining bread, pressing down slightly., In a large bowl, whisk eggs, evaporated milk, pumpkin, brown sugar, fat-free milk, spices and salt. Pour over top. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, covered, 40 minutes. Uncover; sprinkle with pecans. Bake, uncovered, 25-30 minutes or until lightly browned and a knife inserted in center comes out clean., Let stand 5-10 minutes before serving. If desired, dust with confectioners' sugar and serve with maple syrup.