Quick Holiday Casserole with Crunchy Pecan Topping
KEY INFO
Prep time: 20 minutes
Cook time: 60 minutes
Total time: 1 hour 20 minutes
Servings: 8-12
Difficulty level: Easy
Dietary tags: Sugar-free, Vegetarian, Gluten-free optional, Dairy-free optional
EQUIPMENT NEEDED
Essential tools:
– Large mixing bowl
– Food processor or hand mixer
– 2-quart baking dish (8×8 inch)
– Measuring cups and spoons
Simple alternatives:
– Potato masher instead of food processor
– Immersion blender for extra smoothness
– Microwave for steaming cauliflower
INGREDIENTS
Main mixture:
– 2 cups pumpkin puree (480ml) [or two 15oz cans, drained]
– 2 cups cooked cauliflower florets (480ml) [omit for denser texture]
– 3 large eggs [flax eggs for vegan]
– ½ cup unsweetened almond milk (120ml) [any plant milk works]
– 2 tsp ground cinnamon
– 1 tsp ground nutmeg
– ½ tsp ground ginger
– 1 tsp salt
– 1 tsp vanilla extract
– 2 tbsp monk fruit sweetener [erythritol or stevia to taste]
Pecan crumble topping:
– 1 cup chopped pecans (240ml)
– 3 tbsp melted coconut oil (45ml) [or butter]
– 2 tbsp brown sugar substitute
– 2 tbsp almond flour [optional for crunch]
METHOD
- Preheat your oven to 400°F (200°C).
- Steam cauliflower florets until fork-tender, about 15 minutes, then drain completely.
- Reduce oven temperature to 350°F (175°C).
- Combine pumpkin puree, cooked cauliflower, almond milk, spices, salt, vanilla, and sweetener in your food processor.
- Process until completely smooth – this takes about 2 minutes.
- Taste and adjust sweetness or spices as needed.
- Beat in eggs one at a time until just combined.
- Spoon mixture into greased baking dish and smooth the top with a spatula.
- Mix all topping ingredients in a small bowl until crumbly.
- Sprinkle topping evenly over the filling.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake another 15-20 minutes until topping is golden and center is set.
- Cool for 10 minutes before serving.
CRUCIAL TIPS
- Drain your pumpkin puree thoroughly if it looks watery – excess moisture ruins the texture
- Don’t overbake – the center should be just set, not rubbery
- Toast your pecans first for 5 minutes at 350°F for deeper flavor
- Taste before baking – sweetness preferences vary wildly with sugar substitutes
STORAGE & VARIATIONS
Storage:
– Refrigerate covered up to 5 days
– Freeze up to 3 months
– Reheat individual portions in microwave or whole dish covered at 325°F for 15 minutes
Scaling:
– Recipe doubles perfectly – use a 9×13 dish
– Halve for small gatherings – use a loaf pan
Common mistakes:
– Using watery pumpkin puree
– Skipping the egg (makes it loose and soggy)
– Overbaking until dry
Variations:
– Vegan: Use flax eggs and coconut oil
– Nut-free: Replace pecans with pumpkin seeds
– Extra decadent: Add a handful of sugar-free chocolate chips
– Spice it up: Try cardamom or Chinese five-spice instead of nutmeg
