Forget the sweet potatoes, try this Pumpkin Casserole with Roasted Marshmallows. Pure pumpkin flavor, almost tastes like pumpkin pie topped with marshmallows. Delicious! A fun fall side dish for any occasion!
Gooooooood morning! It’s day 2 of our fabulous, fun Pumpkin Week and today I am bringing you this incredibly delicious, super simple, perfect side dish – Pumpkin Casserole with Roasted Marshmallows. This was born of my daughters desire to re-create my sweet potato casserole, somehow into a pumpkin version, and through some trial and error, we made it work.
To be honest, you can definitely tell it’s not sweet potato casserole based on the flavor but it’s a mild difference. It’s just as good for sure, if not better. Because pumpkin cooks up a little differently than sweet potato, the texture is also different too – but again, smooth, creamy and delicious. We were absolutely thrilled to make a dish that so closely resembles something else we really love with a twist. Pumpkin Casserole with Roasted Marshmallows would be great for any holiday meal this season!
It’s a week long pumpkin fest and the recipes that went around yesterday looked incredible! In case you missed it, I posted this Easy Pumpkin Cheesecake. Wondering what I’ll post tomorrow? I’ll give you a hint – it’s a savory pumpkin dish. But that’s all I’m saying. You’ll have to check back to see what deliciousness I have in store! Also be sure to scroll down to get the recipe and below that, check out the other great recipes in today’s pumpkin line up.
In the meantime, enjoy this Pumpkin Casserole with Roasted Marshmallows!
Pumpkin Casserole with Roasted Marshmallows
- 2 cups pumpkin puree
- 1 cup evaporated milk
- 1 cup brown sugar
- 1/2 cup all purpose flour
- 1 teaspoon baking powder
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup butter melted
- 1 teaspoon pumpkin pie spice
- 2-3 cups large marshmallows
Preheat oven to 350 degrees F.
In a large mixing bowl on low, combine the pumpkin, evaporated milk, brown sugar, flour, baking powder, eggs, vanilla, melted butter and pumpkin pie spice. Turn to medium for 1 minute.
Pour into a casserole dish and spread down evenly.
Bake at 350 degrees F for 30 minutes.
Remove from oven and top with large marshmallows.
Return to oven for 5-10 minutes or until Marshmallows are golden.
Here are today’s #PumpkinWeek recipes:
Savory Pumpkin Recipes:
Pumpkin Lasagna from A Day in the Life on the Farm.
Pumpkin Pie Hummus from Mildly Meandering.
Pumpkin Polenta from Cindy’s Recipes and Writings.
Savory Pumpkin Bread from Rants From My Crazy Kitchen.
Sweet Pumpkin Recipes:
Bourbon Caramel Pumpkin Roll from The Crumby Kitchen.
Maple Glazed Pumpkin Spice Doughnuts from Love and Confections.
Old-Fashioned Pumpkin Bread from Palatable Pastime.
Pumpkin Casserole with Roasted Marshmallows from Daily Dish Recipes.
Pumpkin Cookies from Making Miracles.