Easy Pumpkin Casserole

(Sweet pumpkin casserole topped with toasted marshmallows)

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This Easy Pumpkin Casserole combines creamy pumpkin puree, brown sugar, and warm fall spices into a silky base topped with gooey, golden-toasted marshmallows. Whether served as a sweet Thanksgiving side dish alongside roast turkey or enjoyed as an effortless fall dessert, this cozy bake is guaranteed to be a holiday favorite!

White casserole dish filled with creamy pumpkin casserole and golden toasted marshmallows. Pin This Recipe

Why You'll Love This Easy Pumpkin Casserole

  • Sweet and Creamy: Pumpkin, brown sugar, and warm spices create a delicious fall combination.
  • Toasted Marshmallow Topping: A golden, gooey finish makes this casserole extra special.
  • Side Dish or Dessert: Serve it alongside Thanksgiving dinner or enjoy it as dessert.

Watch: How to Make It

Easy Pumpkin Casserole

Watch how to make Easy Pumpkin Casserole with pumpkin, warm spices, and toasted marshmallows.

Ingredients You Will Need

  • 3/4 cup brown sugar - Packed light or dark brown sugar for deep molasses sweetness.
  • 1/2 cup all-purpose flour - Gives the casserole base a light, delicate structure.
  • 1 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice - Authentic warm fall flavor.
  • 1 teaspoon cinnamon
  • 1 (15-ounce) can pure pumpkin - Make sure to use 100% pure canned pumpkin, not sweetened pumpkin pie mix.
  • 1 cup evaporated milk - Creates a smooth, rich custardy texture.
  • 2 eggs - Binds the casserole together.
  • 1/2 cup butter - Melted and cooled slightly.
  • 1 teaspoon vanilla - Enhances the warm spices.
  • Marshmallows - For the golden toasted topping.

Easy Pumpkin Casserole

Sweet and creamy pumpkin casserole with brown sugar, warm spices, and golden toasted marshmallows. Serve as a Thanksgiving side dish or fall dessert.

Course: Side Dish Cuisine: American
Keywords: pumpkin casserole, easy pumpkin casserole, pumpkin casserole with marshmallows, Thanksgiving side dish, pumpkin dessert
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Ingredients

  • 3/4 cup brown sugar
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 (15-ounce) can pure pumpkin
  • 1 cup evaporated milk
  • 2 eggs
  • 1/2 cup butter, melted
  • 1 teaspoon vanilla
  • Marshmallows, for topping

Instructions

  1. Preheat oven to 350°F.
  2. In a large bowl, combine all the ingredients except the marshmallows.
  3. Whisk until well combined.
  4. Pour the mixture into a casserole dish that holds at least 3 quarts, allowing room for the marshmallow topping.
  5. Bake for about 35 minutes, or until the center has just a slight jiggle.
  6. Remove from the oven and top with marshmallows.
  7. Return to the oven until the marshmallows are lightly golden brown.
  8. Remove from the oven and place on a wire rack to cool.

Video

Helpful Tips for Best Results

Pure Pumpkin vs. Pie Mix: Double-check your can label and make sure to use pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains sugar and spices, which will make this recipe overly sweet and alter the texture.

Leave room for marshmallows: Use a casserole dish that holds at least 3 quarts.

Watch the center: Bake until just set with a slight jiggle in the middle to avoid overbaking.

Watch the Marshmallows: Marshmallows brown extremely fast. Stay by the oven window while they toast.

Let it cool: Allow at least 10 minutes before serving so the filling can set.

Variations & Toppings: For extra texture, sprinkle chopped pecans or walnuts over the pumpkin layer before adding the marshmallows, or add a drizzle of salted caramel just before serving.

A close-up of an individual serving in a glass bowl. It shows the creamy pumpkin casserole and marshmallow topping. Pin This Recipe

Frequently Asked Questions

Can I make this pumpkin casserole ahead of time?

Yes! You can mix the pumpkin base up to 24 hours in advance, cover it tightly, and keep it in the refrigerator. Bake as directed, adding 5 extra minutes to the initial bake time if baking straight from cold, then add the marshmallows at the end.

Is this served warm or cold?

This casserole is best served warm or at room temperature. Letting it rest for 15 minutes after baking allows the pumpkin custard base to set so it scoops cleanly.

How do I store leftovers?

Store cooled leftover casserole covered in an airtight container in the refrigerator for up to 3 days. Note that the marshmallow topping may soften over time in the fridge.

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