18 Creamy Pumpkin Casserole Recipes for Autumn

As the leaves turn golden and the air gets crisp, nothing says autumn like a rich, creamy pumpkin casserole. Whether you’re craving a quick weeknight dinner or a showstopping side for your holiday table, these 18 luscious recipes are packed with cozy flavor. From cheesy bakes to spiced custards, get ready to fall in love with pumpkin all over again—one irresistible dish at a time!

Classic Pumpkin and Sage Casserole

This cozy casserole layers tender pumpkin with aromatic sage and a creamy, cheesy topping for a dish that feels like a hug in every bite.

Ingredients:

• 1 small sugar pumpkin (about 3 cups), peeled and cubed
• 2 tbsp olive oil
• 1 tbsp chopped fresh sage
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup heavy cream
• 1 cup shredded Gruyère cheese
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 375°F. Toss pumpkin cubes with 1 tbsp olive oil, 1/2 tbsp sage, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20 minutes until slightly softened.
2. Grease a 9×9″ baking dish with remaining 1 tbsp olive oil. Layer roasted pumpkin in the dish, then drizzle evenly with heavy cream. Sprinkle Gruyère, Parmesan, remaining 1/2 tbsp sage, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper on top.
3. Bake at 375°F for 25 minutes until bubbly and golden brown. Let rest 5 minutes before serving.

The magic here? Roasting the pumpkin first deepens its sweetness, while the Gruyère melts into the cream for a luxuriously silky texture.

Tip: For extra crunch, sprinkle buttered breadcrumbs over the cheese before baking.

Sweet Potato and Pumpkin Casserole

This cozy casserole blends sweet potatoes and pumpkin into a velvety, spiced dish that’s just as good for Sunday supper as it is for holiday gatherings.

Ingredients:

• 2 cups mashed sweet potatoes (about 2 medium, peeled and boiled)
• 1 cup canned pumpkin puree (not pie filling)
• 1/3 cup heavy cream
• 1/4 cup packed brown sugar
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup chopped pecans
• 2 tbsp maple syrup

Instructions:

1. Preheat oven to 375°F. Lightly grease an 8×8-inch baking dish.
2. In a large bowl, combine mashed sweet potatoes, pumpkin puree, heavy cream, brown sugar, melted butter, vanilla extract, cinnamon, nutmeg, and salt. Whisk until smooth.
3. Spread mixture evenly into the prepared dish. Sprinkle chopped pecans over the top, then drizzle with maple syrup.
4. Bake for 25–30 minutes until the edges are bubbly and the pecans are lightly toasted.

The maple-kissed pecans add a delightful crunch to every spoonful of this creamy, warmly spiced casserole.

Tip: For extra richness, swap the heavy cream with coconut milk and top with toasted coconut flakes.

Pumpkin Mac and Cheese Casserole

This creamy, cozy casserole blends classic mac and cheese with sweet pumpkin for a twist that’ll have everyone asking for seconds.

Ingredients:

• 8 oz elbow macaroni
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 1/2 cups whole milk
• 1 cup pumpkin puree (not pie filling)
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp nutmeg
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup panko breadcrumbs
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Cook macaroni al dente according to package instructions; drain.
2. In a saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute. Gradually add milk, whisking until smooth. Stir in pumpkin puree, Dijon mustard, garlic powder, smoked paprika, nutmeg, salt, and black pepper. Simmer 3 minutes until thickened.
3. Remove from heat; stir in cheddar and Parmesan until melted. Fold in macaroni. Transfer to a greased 9×9-inch baking dish.
4. Toss panko with olive oil; sprinkle over casserole. Bake 20 minutes until bubbly and golden.

The pumpkin adds a velvety richness without overpowering the cheese—just wait for that crispy panko crunch!

Tip: For extra depth, swap smoked paprika with a pinch of cayenne.

Spiced Pumpkin and Apple Casserole

This cozy casserole blends sweet apples and earthy pumpkin with warm spices for a dish that feels like a hug in every bite.

Ingredients:

• 2 cups peeled, diced pumpkin (1/2-inch cubes)
• 2 cups peeled, diced apples (such as Honeycrisp or Granny Smith)
• 1/4 cup pure maple syrup
• 2 tbsp melted butter
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup rolled oats
• 1/4 cup chopped pecans

Instructions:

1. Preheat oven to 375°F and grease an 8×8-inch baking dish.
2. In a large bowl, toss pumpkin and apples with maple syrup, melted butter, 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, and 1/4 tsp salt until evenly coated.
3. Spread mixture into the prepared dish and bake uncovered for 30 minutes.
4. In a small bowl, mix rolled oats and pecans. Sprinkle evenly over the casserole and bake for another 15 minutes until the topping is golden and the pumpkin is fork-tender.

The magic here? The apples soften into jammy pockets while the pumpkin holds its shape, creating a perfect contrast. Serve warm with a dollop of yogurt for breakfast or as a rustic dessert.

Tip: For extra crunch, toast the pecans in a dry skillet for 2 minutes before adding them to the topping.

Pumpkin and Sausage Breakfast Casserole

This hearty casserole combines savory sausage and sweet pumpkin for a cozy, crowd-pleasing breakfast that’s perfect for lazy weekends or holiday brunches.

Ingredients:

• 1 lb breakfast sausage, casings removed
• 1 cup pumpkin puree (not pie filling)
• 6 large eggs
• 1 cup whole milk
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried sage
• 1/2 tsp garlic powder
• 4 cups cubed day-old bread (1-inch pieces)
• 1 cup shredded sharp cheddar cheese
• 2 tbsp unsalted butter, melted

Instructions:

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. In a skillet over medium heat, cook sausage, breaking it into crumbles, until browned (5–7 minutes). Drain excess fat.
3. In a large bowl, whisk pumpkin puree, eggs, milk, 1 tsp salt, 1/2 tsp pepper, 1 tsp sage, and 1/2 tsp garlic powder until smooth.
4. Add bread cubes, cooked sausage, and 1/2 cup cheese to the bowl. Stir gently to coat, then transfer to the baking dish.
5. Drizzle with 2 tbsp melted butter and sprinkle remaining 1/2 cup cheese on top.
6. Bake 30–35 minutes until the center is set and the top is golden. Let cool 5 minutes before serving.

The pumpkin keeps this casserole wonderfully moist while adding a subtle sweetness that balances the savory sausage and sharp cheddar—no dry bites here!

Tip: For extra flavor, swap the sage for 1/2 tsp smoked paprika or add a pinch of cayenne.

Pumpkin Cornbread Casserole

This cozy casserole combines the sweetness of pumpkin with the hearty crunch of cornbread—perfect for spooning straight from the dish or serving alongside chili.

Ingredients:

• 1 cup canned pumpkin puree
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/3 cup granulated sugar
• 1 tbsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 2 large eggs
• 1 cup buttermilk
• 1/4 cup unsalted butter, melted
• 1 tbsp honey

Instructions:

1. Preheat oven to 375°F. Grease an 8×8-inch baking dish.
2. In a large bowl, whisk together pumpkin puree, eggs, buttermilk, melted butter, and honey until smooth.
3. In another bowl, mix cornmeal, flour, sugar, baking powder, cinnamon, and salt. Fold dry ingredients into the wet mixture until just combined (a few lumps are okay).
4. Pour batter into the prepared dish and bake for 30–35 minutes, until edges pull away and a toothpick inserted in the center comes out clean.

The magic here? The pumpkin keeps the cornbread irresistibly moist while adding a subtle earthy sweetness—no dry crumbs here!

Tip: For extra texture, sprinkle the top with 1/4 cup corn kernels before baking.

Cheesy Pumpkin and Spinach Casserole

This cozy casserole combines creamy pumpkin, fresh spinach, and melty cheese for a comforting dish that feels like a hug in a baking dish.

Ingredients:

• 2 cups canned pumpkin puree (not pie filling)
• 4 cups fresh spinach, roughly chopped
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup heavy cream
• 2 large eggs, lightly beaten
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Grease an 8×8-inch baking dish with 1 tbsp olive oil.
2. In a large skillet, heat remaining 1 tbsp olive oil over medium. Add spinach and cook for 2-3 minutes until just wilted. Remove from heat.
3. In a bowl, whisk together pumpkin puree, heavy cream, eggs, garlic powder, nutmeg, salt, and black pepper until smooth.
4. Fold in wilted spinach, 1 cup cheddar cheese, and 1/4 cup Parmesan. Pour mixture into prepared dish.
5. Sprinkle remaining 1/2 cup cheddar and 1/4 cup Parmesan on top. Bake for 30-35 minutes until edges are bubbly and top is golden.

The nutmeg adds a subtle warmth that makes this casserole feel extra special—perfect for potlucks or lazy Sunday dinners.

Tip: For extra crunch, top with buttery breadcrumbs before baking!

Pumpkin and Quinoa Stuffed Casserole

This hearty casserole combines creamy pumpkin, nutty quinoa, and warm spices for a cozy dish that’s as nutritious as it is comforting.

Ingredients:

• 1 cup uncooked quinoa, rinsed
• 2 cups vegetable broth
• 1 (15-oz) can pumpkin puree
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried sage
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
2. Cook quinoa: In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Fluff with a fork.
3. Sauté veggies: Heat olive oil in a skillet over medium. Add diced onion and cook for 3 minutes until soft. Stir in minced garlic, dried sage, ground cumin, salt, and black pepper; cook for 1 minute.
4. Mix filling: In a large bowl, combine cooked quinoa, pumpkin puree, sautéed onion mixture, mozzarella, and Parmesan. Spread evenly into the baking dish.
5. Bake for 25 minutes until bubbly and lightly browned on top.

The pumpkin keeps this casserole luxuriously moist, while the quinoa adds a satisfying bite—perfect for a meatless meal that doesn’t skimp on flavor.

Tip: For extra crunch, sprinkle toasted pepitas over the top before baking.

Pumpkin and Wild Rice Casserole

This hearty casserole blends earthy wild rice with sweet roasted pumpkin for a cozy, autumnal dish that’s as nourishing as it is flavorful.

Ingredients:

• 1 cup uncooked wild rice
• 3 cups cubed pumpkin (1-inch pieces)
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp ground sage
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups vegetable broth
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped toasted pecans

Instructions:

1. Preheat oven to 375°F. Cook wild rice according to package instructions (about 45 minutes), then drain any excess liquid.
2. Toss pumpkin with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Roast on a parchment-lined baking sheet for 20 minutes until tender.
3. In a skillet, sauté onion and garlic over medium heat until soft (5 minutes). Stir in 1 tsp thyme and 1/2 tsp sage.
4. Combine cooked rice, roasted pumpkin, onion mixture, and 1 1/2 cups vegetable broth in a greased 9×13-inch baking dish. Top with 1/2 cup Parmesan.
5. Bake uncovered for 25 minutes until bubbly. Sprinkle with 1/4 cup pecans before serving.

The nutty crunch of pecans against creamy pumpkin and chewy wild rice makes every bite a delightful contrast. Perfect for potlucks—it holds its shape beautifully when scooped!

Tip: Swap butternut squash for pumpkin if you prefer a slightly sweeter flavor.

Pumpkin Enchilada Casserole

This cozy Pumpkin Enchilada Casserole layers warm spices, creamy pumpkin, and melty cheese for a twist on classic comfort food.

• 1 (15 oz) can pumpkin puree
• 1 (10 oz) can red enchilada sauce
• 1 cup vegetable broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 8 corn tortillas, cut into strips
• 1 (15 oz) can black beans, drained
• 2 cups shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro

1. Preheat oven to 375°F. In a bowl, whisk together pumpkin puree, enchilada sauce, vegetable broth, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, and 1/4 tsp salt.
2. Spread 1/3 of the sauce in a greased 9×13″ baking dish. Layer half the tortilla strips, half the black beans, and 1/2 cup cheese. Repeat layers, ending with remaining sauce and cheese.
3. Bake uncovered for 25 minutes until bubbly and cheese is golden. Let rest 5 minutes, then top with cilantro.

The pumpkin adds velvety richness to the smoky enchilada sauce, while the tortilla strips stay perfectly tender—no soggy layers here!

Tip: For extra kick, stir 1 diced jalapeño into the bean layer.

Pumpkin and Coconut Milk Casserole

This creamy, spiced casserole is like a hug in a dish—comforting, fragrant, and just sweet enough to feel like a treat.

Ingredients:

• 3 cups peeled and cubed pumpkin (1-inch pieces)
• 1 (13.5 oz) can full-fat coconut milk
• 2 tbsp maple syrup
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 1/2 cup panko breadcrumbs
• 1 tbsp melted butter

Instructions:

1. Preheat oven to 375°F. Grease an 8×8-inch baking dish.
2. In a large bowl, whisk together the coconut milk, maple syrup, cinnamon, ginger, nutmeg, and salt. Add the pumpkin and toss gently to coat.
3. Pour the mixture into the prepared dish, spreading evenly. Cover with foil and bake for 30 minutes.
4. Meanwhile, mix the panko and melted butter in a small bowl. After 30 minutes, remove the foil, sprinkle the topping over the pumpkin, and bake uncovered for another 15–20 minutes until bubbly and golden.

The coconut milk caramelizes slightly at the edges, creating a rich, almost custard-like texture that contrasts beautifully with the crispy topping.

Tip: For extra crunch, toast the panko in a dry skillet before mixing with the butter.

Pumpkin and Cheddar Biscuit Casserole

This cozy casserole combines fluffy, cheesy biscuits with sweet pumpkin for a hearty side dish that’s perfect for chilly nights.

Ingredients:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp garlic powder
• 6 tbsp cold unsalted butter, cubed
• 1 cup shredded sharp cheddar cheese
• 3/4 cup canned pumpkin puree
• 1/3 cup whole milk
• 1 tbsp honey
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F. Grease a 9-inch round baking dish.
2. In a large bowl, whisk together 2 cups flour, 1 tbsp baking powder, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp garlic powder.
3. Cut in 6 tbsp cold butter until the mixture resembles coarse crumbs. Stir in 1 cup cheddar cheese.
4. In another bowl, mix 3/4 cup pumpkin puree, 1/3 cup milk, and 1 tbsp honey. Fold wet ingredients into the dry until just combined.
5. Drop dough into the baking dish in 8 even mounds. Brush tops with beaten egg.
6. Bake for 20–25 minutes until biscuits are golden and a toothpick comes out clean.

The magic here? The pumpkin keeps the biscuits tender while the cheddar adds a savory kick—no one will guess it’s secretly veggie-packed!

Tip: For extra flavor, sprinkle biscuits with smoked paprika before baking.

Pumpkin and Caramelized Onion Casserole

This cozy casserole layers sweet roasted pumpkin with deeply caramelized onions for a dish that’s as comforting as it is elegant.

Ingredients:

• 1 small sugar pumpkin (about 2 lbs), peeled and cubed
• 2 large yellow onions, thinly sliced
• 3 tbsp olive oil, divided
• 1 tbsp butter
• 1 tsp salt, divided
• 1/2 tsp black pepper
• 1 tbsp brown sugar
• 1 tsp fresh thyme leaves
• 1/2 cup grated Parmesan cheese
• 1/4 cup heavy cream

Instructions:

1. Preheat oven to 400°F. Toss pumpkin cubes with 1 tbsp olive oil, 1/2 tsp salt, and black pepper. Spread on a baking sheet and roast for 25 minutes, flipping halfway, until tender and lightly browned.
2. Meanwhile, heat remaining 2 tbsp olive oil and butter in a skillet over medium-low heat. Add onions and cook, stirring occasionally, for 20 minutes until golden. Stir in brown sugar and remaining 1/2 tsp salt; cook 5 more minutes until deeply caramelized.
3. Reduce oven to 375°F. In a greased 9×9-inch baking dish, layer half the pumpkin, half the onions, and half the thyme. Repeat layers, then pour cream evenly over top. Sprinkle with Parmesan.
4. Bake for 20 minutes until bubbly and golden. Let rest 5 minutes before serving.

The magic here is in the contrast: silky pumpkin against sticky-sweet onions, with a crispy Parmesan crust tying it all together.

Tip: For extra richness, swap the cream for crème fraîche or mascarpone.

Pumpkin and Lentil Shepherd’s Pie Casserole

This hearty twist on shepherd’s pie swaps in spiced lentils and creamy pumpkin mash for a cozy, veggie-packed dinner that’s as satisfying as it is wholesome.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 (15-oz) can pumpkin purée
• 1/4 cup milk (or unsweetened almond milk)
• 2 tbsp butter
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded cheddar cheese (optional)

Instructions:

1. Cook lentils: In a saucepan, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes until tender. Drain any excess liquid.
2. Sauté filling: Preheat oven to 375°F. Heat olive oil in a skillet over medium. Add onion and cook for 3 minutes until soft. Stir in garlic, smoked paprika, and cumin; cook 1 minute. Fold in cooked lentils and remove from heat.
3. Make pumpkin mash: In a bowl, whisk pumpkin purée, milk, butter, salt, and pepper until smooth.
4. Assemble & bake: Spread lentil mixture into a greased 8×8″ baking dish. Top with pumpkin mash, smoothing with a spatula. Sprinkle with cheddar (if using). Bake for 25 minutes until bubbly at the edges.

The pumpkin mash caramelizes slightly in the oven, adding a subtle sweetness that balances the smoky lentils perfectly. A forkful of this casserole feels like a hug in a dish!

Tip: For extra texture, toast breadcrumbs with a drizzle of olive oil and sprinkle over the pumpkin layer before baking.

Pumpkin and Turkey Casserole

This cozy casserole layers tender turkey with creamy pumpkin and warm spices for a hearty, autumnal dish that’s as comforting as it is flavorful.

Ingredients:

• 1 tbsp olive oil
• 1 lb ground turkey
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 (15 oz) can pumpkin puree
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 tsp dried sage
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp salt
• 1/2 tsp black pepper
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a large skillet over medium heat. Add ground turkey, breaking it apart with a spoon, and cook until no longer pink (5–6 minutes).
2. Add diced onion and sauté for 3 minutes until softened. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant.
3. Reduce heat to low. Pour in 1 (15 oz) can pumpkin puree, 1 cup chicken broth, and 1/2 cup heavy cream. Stir in 1 tsp dried sage, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1 tsp salt, and 1/2 tsp black pepper. Simmer for 5 minutes.
4. Transfer mixture to a greased 9×13-inch baking dish. Top evenly with 1 1/2 cups mozzarella and 1/4 cup Parmesan.
5. Bake at 375°F for 20–25 minutes until bubbly and cheese is golden. Let stand 5 minutes before serving.

The pumpkin keeps the turkey ultra-moist while the spices add just the right warmth—no one will guess how simple it is to make!

Tip: For a crispy topping, broil for the last 2 minutes (watch closely!).

Pumpkin and Cranberry Casserole

This Pumpkin and Cranberry Casserole is a sweet-tart showstopper, with tender squash and juicy berries caramelizing into a cozy, autumnal side dish.

• 4 cups peeled, cubed pumpkin (1-inch pieces)
• 1 cup fresh cranberries
• 1/4 cup maple syrup
• 2 tbsp melted butter
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp salt
• 1/4 cup chopped pecans

1. Preheat oven to 375°F. Lightly grease a 2-quart baking dish.
2. Toss pumpkin and cranberries with 1/4 cup maple syrup, 2 tbsp melted butter, 1 tsp cinnamon, 1/2 tsp ginger, and 1/4 tsp salt until evenly coated. Spread in the dish.
3. Cover with foil and bake for 30 minutes. Uncover, sprinkle with 1/4 cup pecans, and bake another 15–20 minutes until pumpkin is fork-tender and cranberries burst.

The pecans add a toasty crunch against the velvety pumpkin, while the cranberries cut through the richness with their bright pop. Tip: For extra depth, swap half the maple syrup with bourbon or apple cider.

Pumpkin and Pecan Casserole with Marshmallow Topping

This cozy casserole blends creamy pumpkin, crunchy pecans, and a gooey marshmallow topping for the ultimate fall comfort dish—perfect for potlucks or holiday gatherings!

Ingredients:

• 2 cups canned pumpkin puree
• 1/2 cup packed brown sugar
• 2 large eggs, lightly beaten
• 1/2 cup heavy cream
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 1 cup chopped pecans
• 2 cups mini marshmallows

Instructions:

1. Preheat oven to 350°F and lightly grease an 8×8-inch baking dish.
2. In a large bowl, whisk together pumpkin puree, brown sugar, eggs, heavy cream, vanilla extract, cinnamon, nutmeg, and salt until smooth.
3. Fold in chopped pecans, then pour the mixture into the prepared baking dish.
4. Bake for 30 minutes until the edges are set but the center still jiggles slightly.
5. Remove from oven and evenly scatter marshmallows over the top. Return to the oven for 5–7 minutes, just until marshmallows are puffed and golden.
6. Let cool for 10 minutes before serving—the marshmallows will crisp on top while the casserole stays luxuriously creamy underneath.

Tip: For extra toasty flavor, broil the marshmallows for 1–2 minutes at the end (watch closely to avoid burning!).

Pumpkin and Maple Syrup Casserole

This cozy casserole blends sweet maple syrup with earthy pumpkin for a side dish that’s as comforting as a warm hug.

Ingredients:

• 3 cups pumpkin puree (not pie filling)
• 1/2 cup pure maple syrup
• 1/3 cup heavy cream
• 2 large eggs, lightly beaten
• 2 tbsp melted butter
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup chopped pecans (optional, for topping)

Instructions:

1. Preheat oven to 375°F and grease an 8×8-inch baking dish.
2. In a large bowl, whisk together pumpkin puree, 1/2 cup maple syrup, heavy cream, eggs, 2 tbsp melted butter, 1 tsp vanilla, 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp salt until smooth.
3. Pour mixture into the prepared dish and sprinkle evenly with pecans (if using).
4. Bake for 35–40 minutes, until the edges are set and the center jiggles slightly when shaken.
5. Let cool for 10 minutes before serving—the casserole will firm up as it rests.

The magic here? The maple syrup caramelizes slightly during baking, creating a delicate crust that contrasts beautifully with the creamy pumpkin beneath.

Tip: For extra richness, drizzle with a little extra maple syrup right before serving.

Conclusion

With 18 luscious pumpkin casserole recipes, this roundup is your go-to guide for cozy autumn meals. Whether you crave sweet, savory, or spiced, there’s a dish here to delight. Try one (or a few!) and let us know your favorite in the comments. Loved this list? Share the pumpkin love—pin it on Pinterest for later! Happy cooking, friends!