Grandma’s Amazing Pumpkin Casserole: Only 50 Minutes

Fall is here, y’all, and that means one thing in my kitchen: pumpkin, pumpkin, PUMPKIN! Now, I know everyone goes crazy for pumpkin spice lattes (and, okay, I do too!), but trust me, this pumpkin casserole is where it’s AT. It’s like a warm hug on a chilly evening, and it’s been a family favorite for generations. I’m Maxine Holloway, and I learned this recipe from my own grandma right here in Asheville. And let me tell you, this ain’t your average pumpkin dish – it’s pure Southern comfort food at its finest! This pumpkin casserole recipe is sure to be a hit at your next Thanksgiving gathering!

Why You’ll Love This Pumpkin Casserole Recipe

Quick and Easy Pumpkin Casserole

Okay, let’s be real – who has hours to spend in the kitchen when there are leaves to rake and hayrides to enjoy? Not me! That’s why I adore this pumpkin casserole. From start to finish, you’re lookin’ at maybe 50 minutes, tops. Most of that is just letting the oven do its thing. You’ll be amazed how quick it is to whip up this Thanksgiving casserole!

Perfect for Fall Gatherings

Picture this: Thanksgiving dinner, everyone gathered around the table, and this beautiful pumpkin casserole sitting right there next to the turkey. It’s a total showstopper! But honestly, it’s not just for Thanksgiving. I make it for potlucks, family dinners, even just a cozy Sunday supper. It just screams “fall,” ya know?

Creamy and Delicious

Now, the best part – the taste! This pumpkin casserole is like velvet on your tongue. The pumpkin is sweet and spiced just right, and the graham cracker crust adds this amazing buttery crunch. My favorite part is the creamy texture. It’s not too heavy, not too sweet, just absolutely perfect. Trust me, even pumpkin skeptics will be coming back for seconds (and thirds!).

The Best Pumpkin Casserole Recipe

Maxine Holloway’s Family Favorite Pumpkin Casserole

Alright, y’all, I’m not just saying this because it’s *my* recipe, but this pumpkin casserole is seriously the best. This recipe has been passed down in my family for generations. My grandma used to make it every fall, and now I’m sharing it with you. It’s got that classic Southern touch that just makes everything taste a little bit better. And hey, if it’s good enough for my family’s Thanksgiving table, it’s good enough for yours!

Simple Ingredients for a Delicious Pumpkin Casserole

Listen, I’m all about fuss-free cooking. I don’t have time for recipes with a million ingredients that you can only find at some fancy specialty store. That’s why I love this pumpkin casserole – it’s made with simple, everyday ingredients that you probably already have in your pantry. Pumpkin puree, evaporated milk, graham crackers… nothing too crazy, I promise! You don’t need to be a gourmet chef to nail this recipe, just a love for good food and a little bit of pumpkin spice!

Ingredients for Your Pumpkin Casserole

Pumpkin Puree

Okay, first things first, you’re gonna need a can – and I mean a full can – of pumpkin puree. We’re talkin’ the 15-ounce size. Now, make sure you grab PUREE, not pumpkin pie filling, okay? There’s a BIG difference! You want that smooth, unadulterated pumpkin goodness.

Evaporated Milk

Next up, evaporated milk. This is what makes our casserole so creamy and dreamy. You’ll need one 12-ounce can. Don’t go reaching for the sweetened condensed milk by mistake! We’re already adding plenty of sugar, trust me!

Sugars

Alright, sugar time! We’re using a combo of granulated AND brown sugar for this pumpkin casserole, because why not? You’ll need one cup of granulated sugar – that’s the white stuff – and a half cup of packed brown sugar. When I say packed, I mean really squish that brown sugar into your measuring cup! That molasses-y flavor is key.

Spices for Pumpkin Casserole

Now for the magic! Spices are what take this pumpkin casserole from “meh” to “WOW!” You’ll need one teaspoon of ground cinnamon (that’s the warm, cozy flavor), half a teaspoon of ground nutmeg (a little goes a long way!), a quarter teaspoon of ground ginger (for a little zing!), and a quarter teaspoon of salt (to balance out all that sweetness). Don’t skip the salt, y’all, it’s important!

Graham Cracker Crust Ingredients

And last but not least, the crust! Grab one of those boxes of graham crackers – the 14.1-ounce size. You’re gonna crush ’em up real good. You can use a food processor if you’re fancy, or just throw them in a Ziploc bag and go to town with a rolling pin! Then, you’ll need one cup of melted butter. I usually just pop it in the microwave for a minute or so. Be careful, it splatters!

How To Make Pumpkin Casserole: Step-by-Step Instructions

Preparing the Pumpkin Casserole Filling

Alright, let’s get this pumpkin party started! Grab your biggest bowl – you’ll need the space. Dump in that can of pumpkin puree, followed by the evaporated milk. Then, add in your granulated sugar and brown sugar. Now, crack those two eggs right in there. Finally, sprinkle in your cinnamon, nutmeg, ginger, and salt. Get ready to mix! I like to use a whisk to really get everything combined smoothly. You want to make sure there are no lumps of pumpkin or sugar hangin’ around. Just keep whisking until it’s all one happy, spiced, pumpkin-y mixture!

Creating the Graham Cracker Crust for Your Pumpkin Casserole

Next up, that graham cracker crust! If you haven’t already, crush those graham crackers into fine crumbs. You can use a food processor, but honestly, I usually just toss them in a big Ziploc bag and whack ’em with a rolling pin. It’s kinda therapeutic, actually! Once you’ve got your crumbs, pour in that melted butter. Now, get in there with your hands (or a spoon, if you prefer) and mix it all together until the crumbs are evenly coated with butter. They should be nice and damp, almost like wet sand. Mmm, buttery!

Assembling and Baking the Pumpkin Casserole

Okay, we’re in the home stretch now! Preheat your oven to 350 degrees F (175 degrees C). This is important, y’all! While the oven’s heating up, grab a 9×13 inch baking dish. Spray it with a little cooking spray, just to be safe. Now, take HALF of your graham cracker mixture and press it into the bottom of the dish. You want it to be nice and even, forming a crust. Next, pour that glorious pumpkin filling right over the top of the crust. Finally, sprinkle the remaining graham cracker mixture evenly over the pumpkin filling. Pop that baby in the oven and bake for 30-35 minutes, or until the filling is set. You’ll know it’s done when the edges are slightly golden brown and the center doesn’t jiggle too much. Let it cool slightly before serving… if you can wait that long!

Tips for the Perfect Pumpkin Casserole

Don’t Overbake Your Pumpkin Casserole

Now, listen close, because this is important: don’t overbake your pumpkin casserole! Seriously, nobody wants a dry, cracked casserole. You want that filling to be nice and creamy, not all rubbery. The key is to keep an eye on it. Start checking for doneness around 30 minutes. The center should be set, but it’s okay if it jiggles just a little bit. If the crust starts to get too brown, you can tent it with foil. And when in doubt, err on the side of underbaking – it’s always better to have a slightly soft casserole than a dry one!

Adding Extra Flavor to Your Pumpkin Casserole

Want to take your pumpkin casserole to the next level? Of course you do! There are tons of ways to add extra flavor. My favorite is to throw in a little pumpkin pie spice instead of just cinnamon, nutmeg, and ginger. It’s got all the good stuff in one convenient jar! You could also add a splash of vanilla extract or almond extract to the filling. Or, for a little zing, try adding a pinch of ground cloves or allspice. Don’t be afraid to experiment and make it your own!

Achieving the Perfect Graham Cracker Crust for Pumpkin Casserole

That graham cracker crust is what really sets this pumpkin casserole apart, so you want to make sure you get it right! When you’re pressing the crust into the baking dish, use the bottom of a measuring cup to really pack it down tight. This will help it hold its shape and prevent it from getting crumbly. And if you want a little extra browning, you can pop the crust in the oven for a few minutes before adding the filling. Just keep a close eye on it so it doesn’t burn! You can also try using different types of graham crackers – honey graham crackers or chocolate graham crackers would be delicious!

Pumpkin Casserole Variations

Vegan Pumpkin Casserole Option

Okay, friends, what if you’re tryin’ to keep things plant-based? No problem! You can totally make a delish vegan pumpkin casserole. Instead of evaporated milk, swap it out for a can of full-fat coconut milk – it’ll give you that creamy texture you’re lookin’ for. For the eggs, you can use flax eggs (mix one tablespoon of ground flaxseed with three tablespoons of water per egg and let it sit for five minutes to thicken). And make sure your graham crackers are vegan! Some brands sneak in honey. There you go – a vegan pumpkin casserole that’s just as comforting as the original!

Gluten-Free Pumpkin Casserole Option

Got a gluten thing going on? I got you! Making a gluten free pumpkin casserole is easier than you might think. The biggest switch is the graham cracker crust, obviously. But don’t worry, there are tons of gluten-free graham-style crackers out there now. Just crush ’em up like you would the regular ones and follow the recipe as usual. You could even use gluten-free shortbread cookies for an extra buttery crust! Just make sure you check all your labels to be 100% sure everything’s gluten-free. Easy peasy!

Adding Nuts or Chocolate to Your Pumpkin Casserole

Alright, let’s get crazy! Wanna jazz up your pumpkin casserole even more? Throw in some mix-ins! Chopped pecans or walnuts in the graham cracker crust add a nice crunch and nutty flavor. Or, for a chocolatey twist, sprinkle some chocolate chips (milk chocolate, dark chocolate, even white chocolate!) over the pumpkin filling before you bake it. My personal fave is a swirl of caramel sauce on top – oh my goodness, it’s heavenly! Don’t be shy, y’all – get creative and make this pumpkin casserole your own!

Frequently Asked Questions About Pumpkin Casserole

Can I make pumpkin casserole ahead of time?

You betcha! This pumpkin casserole is actually even BETTER if you make it a day ahead. Seriously! The flavors have time to meld together and it just gets all sorts of delicious. Just bake it as directed, let it cool completely, and then cover it tightly with plastic wrap and pop it in the fridge. You can even make it two days ahead if you want to get a head start on your holiday baking!

How do I store leftover pumpkin casserole?

Got leftovers? Lucky you! Just cover that pumpkin casserole tightly with plastic wrap or transfer it to an airtight container and stick it in the fridge. It’ll keep for about 3-4 days. Though, let’s be honest, it never lasts that long at my house!

What is the best way to reheat pumpkin casserole?

Okay, so you’re ready for round two (or three!). The best way to reheat this pumpkin casserole is in the oven. Preheat your oven to 350 degrees F (175 degrees C), cover the casserole with foil, and bake for about 15-20 minutes, or until it’s heated through. You can also microwave it in a pinch, but it might get a little bit soggy. If you’re microwaving, I recommend heating it in short bursts and stirring it in between.

Can I freeze pumpkin casserole?

Yep, you can freeze it! Freezing works best if you haven’t baked it yet. Assemble the pumpkin casserole in a freezer-safe dish, wrap it tightly with plastic wrap and then foil, and freeze for up to 2-3 months. When you’re ready to bake it, thaw it in the fridge overnight and then bake as directed. If you’re freezing already-baked casserole, know that the texture might change slightly after thawing – it might be a little bit more watery. But hey, it’ll still taste amazing!

What can I substitute for evaporated milk in pumpkin casserole?

Don’t have evaporated milk on hand? No worries! You can substitute it with heavy cream or half-and-half, but just know that it might make your pumpkin casserole a little bit richer. You can also use unsweetened almond milk or soy milk for a lighter option (or if you’re going the vegan route!), but it might change the texture slightly. Full-fat coconut milk also works great! Just use the same amount as the evaporated milk called for in the recipe.

Nutritional Information for Pumpkin Casserole

Estimated Nutrition per Serving of Pumpkin Casserole

Alright, y’all, let’s talk numbers. Now, I’m no nutritionist, so keep in mind that these are just estimates. But roughly, one slice of this pumpkin casserole is gonna run you about 300 calories. You’re lookin’ at around 15 grams of fat (8g saturated, 5g unsaturated and 0g trans fat – *whew!*), 4 grams of protein, and 40 grams of carbohydrates (with about 2 grams of fiber). And of course, there’s the sugar – about 30 grams. There’s also about 50mg of cholesterol and 200mg of sodium per serving. Remember, these numbers can vary depending on the exact ingredients you use. Enjoy responsibly!

Ready to Bake Your Delicious Pumpkin Casserole

Alright, my friends, you’ve got all the secrets! Now it’s time to get your apron on and get baking! I just know you’re gonna LOVE this pumpkin casserole as much as my family does. It’s perfect for any fall occasion, or just a cozy night in.

But hey, before you run off to the kitchen, I’d love to hear from you! If you try this recipe, please, PLEASE leave a comment below and let me know how it turned out. Did you add any fun twists? Did your family devour it? I wanna know everything!

And while you’re at it, give this recipe a rating! It helps other folks find it and spread the pumpkin love. Plus, don’t forget to share your gorgeous pumpkin casserole creations on social media! Tag me (if I had a social media account) – I’d be thrilled to see ’em. Happy baking, y’all!

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