Baked Pumpkin Casserole Recipes

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.

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 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.

SAVORY PUMPKIN CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat a large baking dish with oil or cooking spray.
• Cut pumpkin in half, and remove seeds; cut into 1/4 inch thick slices. Peel slices, and place pumpkin slices into a large bowl. Toss with onion and melted butter, and season with salt and white pepper. Arrange in prepared baking dish.
• Bake pumpkin in preheated oven for 30 minutes. In a mixing bowl, beat eggs with milk and cheese; pour mixture over pumpkin in baking dish. Continue baking for 20 minutes, or until golden brown.

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.

KETO PUMPKIN BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place cream cheese in a bowl; beat with an electric mixer until smooth. Add eggs and beat until well combined. Add pumpkin puree, sweetener, cinnamon, and pumpkin pie spice; mix well. Pour batter into an ungreased 8x8-inch baking pan.
• Bake in the preheated oven until center is set, about 45 minutes. Remove from oven and cool completely. Slice into serving-size pieces.

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.

DINNER IN A PUMPKIN

Steps:

• Preheat oven to 375 degrees. Line a baking sheet with foil. Thoroughly wash and dry the outside of the pumpkin. Cut the top off the pumpkin and clean out the pulp and seeds. Place the pumpkin on the baking sheet. Save the top.
• In a large skillet, sauté onion, celery, mushrooms, and garlic in butter. Add ground beef, sage, and thyme and cook until the beef is no longer pink. Drain the grease from the beef. Add salt, pepper, and water chestnuts.
• In a large bowl, mix soup, brown sugar, vinegar, and soy sauce.
• Add ground beef mixture and cooked rice to the bowl. Mix until everything is evenly coated with sauce. Empty bowl into the cleaned out pumpkin and replace pumpkin top.
• Bake for 1 hour on the lower rack of the oven, or on the rack where the pumpkin can be most centered in the oven. After 1 hour and 15 minutes, remove the top and check the sides of the pumpkin for doneness. The outside of the pumpkin will turn a dark orange, and the inside of the pumpkin should be tender and easily scoop off the sides with a spoon. If the inside of the pumpkin is still not fully cooked, bake for an additional 10-15 minutes. The cooking time will vary depending on the size of the pumpkin. Sometimes I've cooked the pumpkin as long as an hour and a half before it is ready.
• Using hot pads, place the pumpkin onto a serving plate, remove the lid, and stir. Be sure to scoop off chunks of cooked pumpkin into the casserole as it is served. That's the best part!

PUMPKIN CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• Heat the olive oil in a skillet.
• Saute the onion and garlic until soft and translucent.
• Stir together the onion mixture, pumpkin, feta cheese, yogurt, salt, and pepper.
• Spread the mixture into the bottom of an ungreased 9-inch square pan. Top the mixture with the chopped walnuts.
• Bake in the preheated oven about 30 minutes or until lightly browned and bubbly.
• Serve warm.

PUMPKIN FRENCH TOAST CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Lightly butter a 12-by-8-inch baking pan.
• In a large bowl, combine the pumpkin puree, condensed milk, regular milk, cinnamon, vanilla, eggs and 1 tablespoon of the melted butter and whisk until combined. Grab a slice of bread and submerge it in the pumpkin custard. Soak with enough custard to cover both sides of the bread, then transfer it to the prepared baking pan. Repeat the process until the bottom of the pan is covered.
• In a stand mixer with the whisk attachment, mix the cream cheese and powdered sugar until combined and the cream cheese is clump free; the mixture should be soft and spreadable.
• Spread enough of the cream cheese mixture on top of the bread in the pan to cover all the slices. Soak the remaining bread slices in the remaining custard. Layer them on top of the cream cheese mixture. Combine the pecans, brown sugar and remaining 4 tablespoons melted butter in a bowl. Add a pinch of salt. Top the casserole with the pecan mixture.
• Bake until the top is golden, 40 to 45 minutes. Serve with a drizzle of maple syrup.