A crunchy, buttery, sweet crumble topping over a creamy spiced pumpkin whip makes this Pumpkin Crumble Casserole delectable! It will quickly become one of your holiday favorites!
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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.
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?
Can you substitute pumpkin for sweet potato?
Yes! This recipe works very well with both pumpkin or sweet potato.
Can I use canned pumpkin pie filling to make Pumpkin Crumble Casserole?
I do not recommend using it. I recommend using only the canned pumpkin puree. It is free from all those extra spices that is added. Using fresh spices with the canned puree always yields the best flavors.
How do I make pumpkin casserole gluten free?
I would recommend using my favorite Bob’s Red Mill Gluten Free 1 to 1 Baking Mix. I find that it always turns out when using it in my favorite recipes that call for all purpose flour.
Here are more of our favorite holiday side dishes:
- 2 15 oz cans pumpkin puree not the pie mix
- 1 cup brown sugar packed
- 1 teaspoon cinnamon
- 2 large eggs lightly beaten
- 1 teaspoon vanilla
- ½ cup milk
- ½ cup flour
- ½ cup brown sugar
- ½ stick butter room temperature
- ¼ 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 cinnamon.
- 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 ¾ cup of chopped pecans into the topping!
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 411Total Fat: 21gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 93mgSodium: 275mgCarbohydrates: 54gFiber: 4gSugar: 39gProtein: 5g