Pumpkin Casserole
Pumpkin Casserole is a sweet pumpkin pudding made with pumpkin puree. It is slow-cooked in the oven along with a crumble topping until its set and baked to golden.
Servings: 6
Calories: 143kcal
Standard 1 cup measures 240 ml
Equipment
- OTG Oven
- Hand Blender
Ingredients
- 1.5 cups Pumpkin Puree
- ¼ cup Brown Sugar
- ½ tsp Cinnamon powder
- ½ tsp Nutmeg Powder
- 1 tsp Vanilla Essence
- ¼ cup milk
- 2 tbsp Arrowroot powder or Corn Flour
For the Crumb
- ⅓ cup All purpouse Flour
- ¼ cup Butter
- ¼ cup Brown Sugar
- ½ tsp Baking powder
- ¼ cup Nuts I used Almonds & Pistachios
Instructions
- In a mixing bowl add in the Pumpkin Puree and the Brown Sugar
- Next add in the Cinnamon powder and the Nutmeg Powder
- Also add in the Vanilla extract, Milk, and the Tapioca or the Arrowroot flour. Using a hand blender beat everything until it is creamy and well blended.
- Grease a 5 inch round casserole with butter. To this add the prepared batter. Preheat the oven to 180 Deg C and bake at 180 Deg C for about 30 mins or until the mixture is slightly thick.
- While it's baking next let's prepare the crumb topping. In another mixing bowl add in the add purpose flour and soft butter.
- Using the fingers rub the flour and butter together such that it resembles grainy.
- Next add in the Brown Sugar, cinnamon powder, Baking powder, and Nuts.
- Combine everything and keep it ready.
- After 30 mins remove the casserole from the oven. Add the prepared crumble topping above the pumpkin layer and spread evenly.
- Now bake for another 25 to 30 mins or until the top crusts become light golden brown.
Notes
- Use any nuts of your choice for baking.
- Bake until the crumble topping is golden.
Nutrition
Calories: 143kcal | Carbohydrates: 17.7g | Protein: 2g | Fat: 7.6g | Saturated Fat: 3.9g | Cholesterol: 16mg | Sodium: 49mg | Potassium: 169mg | Fiber: 1.9g | Sugar: 8.7g | Calcium: 51mg | Iron: 1mg
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