Roasted Marshmallow Pumpkin Casserole Recipe

My Fall Favorite

Let me tell you about my pumpkin casserole. It is pure comfort. The smell fills my whole kitchen with warmth. I make it every October without fail.

It mixes pumpkin pie and a gooey campfire treat. The toasted marshmallows on top are the best part. I still laugh at how fast my grandkids swipe them. What is your favorite fall smell? Tell me in the comments.

Why This Dish is Special

This is more than just a dessert. It brings people together. Sharing warm food makes everyone feel at home. That matters more than a perfect recipe.

It also turns simple ingredients into something magical. Pumpkin, eggs, and sugar become a celebration. Cooking for others is a way to show love. That is why this matters to me.

Let’s Make It Together

First, heat your oven to 350 degrees. Now, mix everything in a big bowl. Use a spoon or a mixer on low. Doesn’t that pumpkin smell amazing?

Pour it all into a baking dish. Bake it for 30 minutes. The hard part is waiting! *Fun fact: The pumpkin pie spice usually has cinnamon, ginger, and nutmeg. It smells like fall in a jar.

The Best Part

After 30 minutes, take the dish out. Be careful, it’s hot! Now, cover the top with marshmallows. Use the big, fluffy ones. They melt so nicely.

Put it back in the oven for 5-10 minutes. Watch them closely. You want them golden brown, not black. Do you like your marshmallows just melted or really toasted?

A Sweet Memory

I first made this for a chilly football party. My neighbor brought it over. I asked for the recipe right away. Now it’s my tradition.

The marshmallows get everyone excited. It looks like a sweet, puffy cloud. Serve it warm with a big spoon. What food reminds you of a happy memory? I would love to hear your story.

Ingredients:

Ingredient	Amount	Notes
Pumpkin puree	2 cups
Evaporated milk	1 cup
Brown sugar	1 cup
All purpose flour	½ cup
Baking powder	1 teaspoon
Eggs	2
Vanilla	1 teaspoon
Butter, melted	½ cup
Pumpkin pie spice	1 teaspoon
Marshmallows	3 cups	For topping/roasting

My Cozy Pumpkin Casserole with a Toasty Hat

Hello, dear! Come sit a moment. The air is getting crisp outside. I always think of my grandson, Leo, this time of year. He once called this dish “pumpkin pie’s cuddly cousin.” I still laugh at that. It’s sweet, soft, and topped with a blanket of toasted marshmallows. Doesn’t that smell amazing? It’s simpler than pie, too. Let’s make some warmth together.

Step 1:

First, get your oven ready. Turn it to 350 degrees. This lets it warm up like a cozy hug. Now, grab your biggest mixing bowl. Add the pumpkin puree and evaporated milk. The brown sugar goes in next. It smells like caramel, doesn’t it? (My hard-learned tip: use canned pumpkin puree, not pumpkin pie filling. The pie filling is already spiced and sweetened. It would make our dish too sweet!)

Step 2:

Now, add the flour and baking powder. These are our helpers. They make the casserole fluffy. Crack in the two eggs. Pour in the vanilla and that melted butter. Last, sprinkle in the pumpkin pie spice. My secret is to take a big sniff of the spice jar. It smells like autumn in a bottle.

Step 3:

Time to mix! Start on low speed. We don’t want flour flying everywhere. Then, turn it to medium for one minute. Just until everything is friends. See how it turns a lovely orange color? That’s perfect. Pour it all into your casserole dish. Gently spread it so it’s even. Quick quiz: what makes this dish fluffy? Is it the eggs, the baking powder, or the butter? Share below!

Step 4:

Slide the dish into your warm oven. Bake it for 30 minutes. You’ll know it’s ready when the edges look set. The middle might still wiggle a little. That’s okay! Take it out carefully. Now, the fun part. Cover the top with marshmallows. I use the big ones. They get extra gooey.

Step 5:

Put the dish back in the oven. Watch it closely now! Bake for 5 to 10 minutes more. We want the marshmallows golden and puffy. Not burnt! I once got talking on the phone and forgot them. What a smoky mess. Let yours become a perfect toasty hat. Then, let it cool just a bit before serving.

Cook Time: 40-45 minutes
Total Time: About 1 hour
Yield: About 12 servings
Category: Dessert, Holiday

Three Fun Twists to Try

This recipe is like a favorite sweater. You can dress it up differently! Here are three ideas I love. Apple Swirl: Swirl one cup of chunky applesauce into the batter before baking. Ginger Snap Crunch: Sprinkle crushed ginger snap cookies under the marshmallows. Chocolate Chip Surprise: Fold a handful of dark chocolate chips into the pumpkin mix. Which one would you try first? Comment below!

Serving It Up Just Right

This casserole is a star on its own. But I love to make it special. Serve it warm in little bowls. A tiny dollop of whipped cream on top is lovely. For a dinner, pair it with a simple salad. The fresh greens balance the sweetness. For drinks, grown-ups might like a sweet riesling wine. For everyone, hot spiced apple cider is perfect. The spices are best friends with the pumpkin. Which would you choose tonight?

Keeping Your Pumpkin Casserole Cozy

Let’s talk about keeping this casserole happy. It stores well in the fridge for three days. Just cover the dish tightly with foil. You can also freeze it before adding marshmallows. Thaw it in the fridge overnight when you’re ready.

To reheat, warm it in a 300-degree oven. Cover it until it’s hot. Then add fresh marshmallows and toast. I once reheated it in the microwave. The marshmallows turned into a sticky cloud! The oven method is much better.

Batch cooking matters for busy families. Making two dishes saves future you time. One for tonight, one for a freezer-meal gift. It turns cooking from a chore into a gift. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Casserole Hiccups

Sometimes the middle is too wobbly. Just bake it a little longer. Check it every five minutes. I remember when mine seemed too loose. Ten more minutes made it perfect.

Your marshmallows might brown too fast. This happens if the oven is too hot. Simply move the dish to a lower rack. This matters because patience gives you that perfect golden top. Burnt marshmallows can taste bitter.

The casserole might crack on top. Do not worry! This is normal. It just means your dessert is baked through. This shows you cooked it correctly. A smooth top isn’t the goal here. Which of these problems have you run into before?

Your Pumpkin Casserole Questions, Answered

Q: Can I make this gluten-free? A: Yes! Use your favorite gluten-free flour blend. It works just fine.

Q: Can I make it ahead? A: Absolutely. Mix everything but the marshmallows. Keep it covered in the fridge for a day.

Q: What if I don’t have pumpkin pie spice? A: Use ½ tsp cinnamon, ¼ tsp ginger, and ⅛ tsp nutmeg. It’s a good swap.

Q: Can I double the recipe? A: You can. Use a bigger, deeper dish. It will need more baking time.

Q: Any optional tips? A: A pinch of salt in the batter makes flavors pop. Fun fact: This is my grandma’s secret trick! Which tip will you try first?

From My Kitchen to Yours

I hope this recipe brings your table joy. It always reminds me of crisp autumn days. The smell fills the whole house with warmth. I love seeing your kitchen creations.

Please share your stories and photos. Did your family gobble it up? Did you try a fun swap? Have you tried this recipe? Tag us on Pinterest! I would love to see your golden marshmallow tops.

Happy cooking!
—Anna Whitmore.