Pumpkin Casserole with Pecans and Coconut Flakes is an easy and light version of a traditional Thanksgiving pumpkin side dish. It tastes just like a pumpkin pie, but has a fluffier texture. Without the hassle of making a crust, it's a great alternative to the traditional pumpkin pie.
Why you'll love Pumpkin Casserole
The Pumpkin Casserole is great for those who love pumpkin pie, but don't want to bother with the crust. Did I not mention yet that there is no pie shell here?! So yummy and so simple!
- Modern take on a traditional pumpkin pie: This Pumpkin Casserole with pecans and coconut flakes transforms traditional pumpkin pie into a modern pumpkin dessert by incorporating whipped egg whites for an irresistibly light texture and crunchy topping made with chunks of pecans and coconut chips.
- It won't leave you feel overly full: Although very filling and nutritious, this casserole is so light that you won't feel stuffed at all.Perfect for that Thanksgiving feast!
What is Pumpkin Casserole?
It is a light sweet side dish that you can use as a part of the traditional Thanksgiving meal. You can also serve it as a dessert. Instead of the pumpkin pie.
Coconut flakes pair up very nicely with the sugary pecans in the topping. And the pumpkin soufflé itself is very soft and fluffy.
You might also like Pumpkin Chocolate Chunk Cookies and Pumpkin Cheesecake with Biscoff Crust and Caramel Sauce.
Ingredients you'l need
- Pumpkin Purée: The soul of this dish, it provides natural sweetness, moisture, and that essential fall flavor. Use plain pure pumpkin puree, not pumpkin pie filling.
- Egg Whites: Whipped to stiff peaks, they infuse the soufflé light and delicate texture.
- Egg Yolks: Add richness and body, balancing the lightness of the whites for a creamy casserole base.
- Granulated Sugar: Sweetens the soufflé while stabilizing the whipped egg whites during folding.
- Pumpkin Pie Spice: A blend of cinnamon, nutmeg, ginger, and cloves.
- Vanilla Extract: We should use it everywhere in baking (with a few exceptions).
- Milk or Cream: A smooth custard base.
How to make Pumpkin Casserole
Brief overview of step by step instructions (see printable recipe card for a more detailed description).
- Prepare Pumpkin Casserole Base: Cook a custard-like pumpkin puree mixture with milk, spices, sugar, egg yolks, and vanilla until thickened; cool to room temperature.
- Whip Egg Whites: Beat egg whites to soft peaks, gradually adding sugar, then beat to stiff peaks.
- Combine and Fold: Gently fold whipped egg whites into the cooled pumpkin base in batches, preserving volume.
- Prepare Ramekins: Butter and sugar ramekins to help soufflé rise evenly.
- Bake: Fill molds and bake immediately in a preheated oven until golden and puffed.
- Serve: Dust with chopped pecans and coconut flakes.
Pumpkin Casserole with Pecans and Coconut Chips
This is an easy and light version of a Pumpkin Casserole. It tastes like a pie, but has a fluffier texture and without the hassle of a crust.
Print
Pin
Rate
Servings: 8
Ingredients
Filling:
- 2 cups pumpkin puree canned or fresh
- ¼ cup sugar
- ½ cup flour
- ⅓ cup butter melted, slightly cooled
- 2 eggs lightly beaten
- ⅓ cup evaporated milk
Spices:
- ½ teaspoon grated nutmeg
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground allspice
Topping:
- 1 cup chopped pecans
- ⅔ cup brown sugar
- ⅔ cup coconut chips or shredded coconut
- ⅓ cup butter softened
- ⅓ cup flour
Instructions
- Note: If using canned pumpkin, skip this step.Roast pumpkin in 400 degree oven for 45 minutes. When cool enough to handle, scoop out inside of pumpkin into separate bowl. Mash pumpkin until you have 3 cups of pumpkin puree. I recommend roasting the pumpkin a day in advance.
- Preheat oven to 375°F. Prepare the topping by mixing pecans, brown sugar, coconut chips and flour together. Then add softened butter and cut it into the dry ingredients with the fork until you have a good crumble topping. Set aside until Step 5.
- Mix all the filling ingredients: milk, melted butter, spices and sugar in a medium saucepan (or a bowl). Add ½ cups flour and 2 cups pumpkin puree to that mixture and mix everything again. Set aside.
- Using electric mixer, beat eggs until nice and fluffy, in a different bowl. Carefully fold the eggs into the pumpkin mixture from step 3.
- Pour the resulting pumpkin mixture into a greased 8 x 11 casserole dish. Add the topping ingredients from Step 2 and spread it evenly on top.
- Bake for 40 minutes. Make sure to keep the oven door closed during the entire time.
Calories: 470kcal
Nutrition Facts
Pumpkin Casserole with Pecans and Coconut Chips
Amount per Serving
Calories
470
% Daily Value*
Fat
31
g
48
%
Saturated Fat
15
g
94
%
Cholesterol
84
mg
28
%
Sodium
173
mg
8
%
Potassium
306
mg
9
%
Carbohydrates
44
g
15
%
Fiber
4
g
17
%
Sugar
28
g
31
%
Protein
6
g
12
%
Vitamin A
10100
IU
202
%
Vitamin C
3.1
mg
4
%
Calcium
84
mg
8
%
Iron
2.4
mg
13
%
* Percent Daily Values are based on a 2000 calorie diet.
Vitamin A
10100
IU
202
%
Vitamin C
3.1
mg
4
%
Calcium
84
mg
8
%
Iron
2.4
mg
13
%
Tried this recipe? I would love to see your creation!Let me know on Instagram @whatsinthepanblog
Pro tips & tricks for perfect Pumpkin Casserole
- Perfect egg whites: Use room temperature eggs and ensure bowls and beaters are clean and grease-free. Achieving stiff peaks without over-beating ensures the soufflé's height and lightness.
- Gentle folding: Incorporate the whipped egg whites delicately using a spatula with slow folding motions to preserve air and volume
- Use quality pumpkin puree: Choose pure pumpkin puree (not pumpkin pie filling) for consistent texture and flavor. Brands like Libby's are reliable for rich color and smoothness.
- Preheat the oven fully and avoid opening the door during baking to maintain steady heat and good rise.
- Avoid Temperature Shock: If using a cold casserole dish, either let it sit at room temperature for an hour before baking or place the dish in a cold oven, then preheat to baking temperature to prevent cracking.
- Let it cool before serving: Immediately after baking, the topping can be soft and the pumpkin layer watery. Allow the casserole to cool at room temperature for 10-15 minutes to let the topping crisp and set properly..
- Timing is everything: Bake until pumpkin casserole is puffed and golden on top but still slightly jiggly in the center. It will continue to set as they cool.
- Serve immediately: Pumpkin Casserole is best enjoyed fresh before it gently deflates.
Troubleshooting common issues
- Dense or Heavy Texture: Often caused by overmixing or using old eggs. Use fresh eggs and mix gently.
- Collapsed Pumpkin Casserole: Happens if removed from the oven too soon or exposed to cold air right away.
- Runny Center: Bake slightly longer if the center appears too loose; every oven is different.
Should I use canned of fresh pumpkin?
Canned pumpkin is easy to work with and is perfect for Pumpkin Casserole. I would also recommend roasting your own pumpkin for this dish. But definitely do it a day in advance to save time. You can actually make the entire pumpkin mixture (without the eggs) one day ahead. And I promise, you will not even miss the pumpkin pie crust!
What if I don't have pumpkin pie spice
Use a blend of cinnamon, ginger, nutmeg, allspice, and cloves as a substitute with proportions adjusted to taste.
To make Pumpkin Casserole dairy free
Simply replace butter with dairy free butter (such as Earth Balance) and evaporated milk with cream of coconut.
Leftovers, reheating and storage
- Store in an airtight container or cover the dish tightly and refrigerate for up to 4 days. Reheatin the microwave for convenience or the oven/toaster oven to crisp the topping.
- Reheat in a toaster oven, conventional oven, or air fryer rather than microwave, which can soften the crumble topping.
- Make Ahead Friendly: Assemble the casserole and refrigerate it up to 24 hours before baking. Keep the crumb topping separate and add it just before baking to maintain crunch.
More delicious pumpkin recipes:
- Quick Pumpkin Bread with Cream Cheese Filling
- Pumpkin Pecan Crumble Muffins
- Pumpkin Chocolate Chip Bread
Follow me on PINTEREST and FACEBOOK to get more recipe ideas!
Leslie Brish says
I see you can make this a day ahead. But how would you reheat it?
Thank you! It sounds delish!
Olya says
Reheating it would be tricky, but possible if you keep it in the same dish in the fridge and reheat it in the oven.
Leslie Brish says
So, you can prepare it a day ahead, but without the eggs?
Then the next day fold in the eggs into the batter?
Thank you!
Olya says
Yes - that would be fine
Isobel says
This recipe looks delicious! I have one question about the following direction —
“Using electric mixer, beat eggs until nice and fluffy, in a different bowl. Carefully fold the eggs into the pumpkin mixture from step 3.”
Should the egg whites be separated, then folded into the mixture to make this a true soufflé? Or not?
Thanks!
Olga says
You don't need to separate egg whites, I didn't in this recipe.
Pierre says
What a great use of coconut chips. When combined with the caramalized pecans the taste was heavenly! Thank you for the great recipe.
Olya at WhatsInThePan says
Love coconut chips!
Lori says
There is melted butter in the ingredients with the milk and spices but no instructions about it?
Olya says
Lori, thank you for pointing it out. I updated the Instructions section and added melted butter into the filling preparation (Step 3).
Paula says
Can this be made a day ahead?
Olya says
Definitely. I actually find that this souffle consistency is a bit better if it's made a day ahead.
Jenn says
If make by the day before how would you reheat it
Tammy says
Can this be done with coconut milk or something other than evaporated milk or regular milk, in order to keep it Kosher?
Olya says
Yes, instead of evaporated milk, use cream of coconut one to one ratio.
kim says
Looks awesome!
Can this be done with yams?
Olya says
Yes, it can certainly be made with yams. I've done it with sweet potatoes in the past - it was very good.