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?
- 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!
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 411 Total Fat: 21g Saturated Fat: 12g Trans Fat: 1g Unsaturated Fat: 7g Cholesterol: 93mg Sodium: 275mg Carbohydrates: 54g Net Carbohydrates: 0g Fiber: 4g Sugar: 39g Sugar Alcohols: 0g Protein: 5g