🎃 Pumpkin Crumble Casserole 🥧
Ingredients
Pumpkin Base
30 oz (about 3¾ cups) canned pumpkin puree (not pumpkin pie filling)
1 cup packed light brown sugar
2 large eggs, lightly whisked
½ cup whole milk (or dairy-free alternative for a lighter version)
1 tsp pure vanilla extract
1 tsp ground cinnamon
Crumble Topping
½ cup all-purpose flour (or certified gluten-free 1:1 baking blend)
½ cup packed light brown sugar
¼ tsp fine sea salt
4 tbsp (½ stick) unsalted butter, softened
(Optional add-in: ¾ cup finely chopped pecans or walnuts for extra crunch)
Instructions
Preheat & Prep: Set your oven to 350°F (175°C). Lightly grease a 2-quart baking dish with non-stick spray or butter.
Make the Filling: In a large mixing bowl, combine pumpkin puree, brown sugar, eggs, milk, vanilla, and cinnamon. Whisk until smooth and fully blended. Pour evenly into the prepared dish.
Prepare the Topping: In a separate bowl, mix flour, brown sugar, and salt. Add the softened butter and use your fingers, a fork, or a pastry cutter to blend until the mixture resembles coarse crumbs with some pea-sized clumps.
Assemble & Bake: Sprinkle the crumble topping evenly over the pumpkin base. If using nuts, gently press them into the topping. Place in the oven and bake for 35–40 minutes, or until the topping is deeply golden and the filling is set (a slight jiggle in the center is okay—it will firm up as it cools).
Cool & Serve: Let the casserole rest for 10–15 minutes before serving. Enjoy warm on its own or with a dollop of whipped cream or vanilla ice cream.
Serves: 8
Prep Time: 10 minutes
Bake Time: 40 minutes
Total Time: 50 minutes
#fblifestyle