Step aside sweet potato casserole, Pumpkin Crumble Casserole is coming to the holiday table!
I have eaten sweet potato casserole every Thanksgiving and Christmas for as long as I can remember. I just don’t feel like it’s the holidays without this sweet and creamy dish with its satisfying crunchy topping. However, all of that changed a couple of years ago when Kelsie got her food allergy diagnosis.
As soon as the doctor said sweet potato, my first thought was that’s a crazy food allergy. My second was sweet potato casserole. We never really ate sweet potatoes at any other time of the year besides the holidays. I knew that they wouldn’t be missed, except when November and December rolled around.
I put on my thinking cap though, because I had to find something that would be very similar. However, it still had to have the same sweet and creamy inside while having that delicious crunchy topping. That’s when I thought hey, sweet potato pie and pumpkin pie are pretty similar. And I’ve roasted plenty of pumpkin with cinnamon and brown sugar, so why wouldn’t pumpkin work. I set out to search online for a pumpkin casserole, and didn’t find anything at all like what I was looking for. I then took my favorite sweet potato casserole recipe and just used pumpkin. It turned out fantastic! It’s so similar that sweet potatoes aren’t missed at all! I served this to family during our Christmas in July, they raved about how tasty it was.
This will definitely be a part of our holiday tradition from now on! What’s your favorite holiday dish that is sort of a tradition?
Pumpkin Crumble Casserole
- 2 15 oz cans pumpkin puree not the pie mix
- 1 cup brown sugar packed
- 2 large eggs lightly beaten
- 1 teaspoon vanilla
- 1/2 cup milk
- 1/2 cup melted butter
- 1/2 cup flour
- 1/2 cup brown sugar
- 1/2 stick butter room temperature
- 1/4 teaspoon salt
Heat the oven to 350 degrees. Spray a 2 quart baking dish with non-stick cooking spray.
In a large bowl combine the pumpkin puree with the brown sugar, eggs, vanilla, milk, and melted butter.
Mix thoroughly. Spoon it evenly into the baking dish.
For the topping, combine all the ingredients, and mix together. (I usually just use my hands to blend this because it's easier)
Sprinkle the crumble mixture on top, and bake for 35 to 40 minutes, or until the topped is browned.
If you don't have a nut allergy in the family, toss in 3/4 cup of chopped pecans into the topping!