Last year during the holiday season I came across the sweet potato casserole which I really enjoyed. A sweet potato casserole is essentially mashed sweet potatoes baked with a pecan and brown sugar streusel topping. I find that pumpkin and sweet potatoes can often be interchanged in recipes and since I enjoy both I was thinking that a pumpkin casserole would also be great. Normally the sweet potato is sweetened with sugar but I decided to use maple syrup to add a bit of extra flavour. This casserole is pretty easy to make, you pretty much just mix the wet ingredients and place them in your casserole dish and sprinkle on the streusel topping and bake. The pumpkin casserole turned out to be just as good as the sweet potato casserole, which is to say that it was great! It was nice and warm and creamy and sweet and the pumpkin flavour worked perfectly. I am certainly looking forward to making this again.
- 4 cups pumpkin puree
- 4 tablespoons maple syrup
- 1/2 cup milk
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup brown sugar
- 1/2 cup pecans (chopped)
- 1/4 cup flour
- 3 tablespoons butter (softened)
- Mix the pumpkin puree, maple syrup, milk, egg, vanilla and salt and mash.
- Mix the brown sugar, pecans, flour and butter.
- Pour the pumpkin mixture into a baking dish (or dishes) and top with the pecan mixture.
- Bake in a preheated 350F/180C until golden brown on top, about 30 minutes.