Take your regular morning waffles from ordinary to extraordinary with this pumpkin waffle casserole! Perfect on a crisp fall morning, this pumpkin waffle recipe will have the entire family enjoying delicious pumpkin flavor with every bite.
One thing we love more than waffles is a waffle dish that can serve a crowd. This pumpkin waffle casserole was developed as a fall-inspired brunch that you can serve around the holidays.
We tested this recipe so many times to find the right type of waffles. We discovered that Eggo Homestyle Waffles work the best. We tried organic waffles that were made with whole wheat flour and gluten-free waffles and both of those waffles tend to disintegrate when baking.
What You Need for a Pumpkin Waffle Casserole
- Homestyle frozen waffles: After some testing, we found that homestyle Eggo waffles came out the best.
- Pumpkin pie spice: the ultimate spice blend for all things pumpkin!
- Chopped pecans: be sure to get raw and unsweetened pecans.
- Eggs: this is what turns these fluffy waffles into a casserole.
- Pumpkin puree: make sure you grab unsweetened, as this recipe is already sweetened.
- Maple syrup: you can’t beat the flavor combination of maple syrup and pumpkin!
- 9×13-inch ceramic baking pan: make sure you use the correct size pan for even cooking.]
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Our Favorite
Casserole Dish
We love this le creuset casserole dish because it is oven safe AND has a cover. It is the perfect casserole dish for this baked one pot pasta dish!
Variations and Substitutions
Pecans: You’re welcome to substitute the pecans with walnuts if you’d rather have those!
Almond milk: Swap the almond milk for another plant-based milk, or use dairy milk. Either will work just fine.
Add toppings: We recommend adding toppings like whipped cream, cinnamon, minced walnuts, or bananas!
Go savory: Pumpkin tastes great with both sweet and savory ingredients. Make a savory pumpkin waffle casserole by mixing ham slices, cheese, garlic, and Dijon mustard into the egg mixture. Then top with chives and sour cream. Make sure you omit the streusel coating as well!
FAQ
What are the best kinds of waffles for pumpkin casserole?
We tested this delicious pumpkin waffle casserole recipe with a variety of waffles to see which type worked best. After experimenting, we found that the homestyle Eggo waffles worked the best. We suggest using these as they are thicker and, therefore, absorb more of the pumpkin flavor.
Can I use gluten-free waffles?
While you can, we don’t recommend it. Our testing showed that the gluten-free waffles end up too thin and tend to disintegrate. We recommend sticking to more traditional ingredients for a better texture and flavor profile.
If you only have regular waffles or gluten-free waffles, you could try toasting the waffles before putting them in the casserole dish.
Can I use pumpkin pie filling instead of pumpkin puree?
We used unsweetened pumpkin puree in this recipe because it’s predominately pumpkin, whereas pumpkin pie filling contains other ingredients like spices and sweetener.
Pumpkin pie filling will likely make the casserole too sweet, as there are other sweeteners involved in the recipe. That said, you can experiment with using the pie filling as an alternate ingredient in your waffle casserole if desired. To do so, reduce the amount of sugar as necessary.
Storage + Freezer Directions
Store any leftover pumpkin waffle casserole in an airtight container in the fridge for up to 4 days.
To freeze, place in a freezer-safe, airtight container or bag and store in the freezer for up to 3 months.
Check it Out!
One-Pot Series
Our One-Pot Series features wholesome main meals made completely in one pot. They’re made with minimal ingredients and little effort but will get you big flavor and a delicious meal!
Serving Suggestions
Have a fun girl’s brunch coming up? Or want to have the breakfast of champions? There are plenty of other delicious breakfast dishes to be had that’ll taste delicious with this pumpkin waffle casserole. Here are just a few of our favorites:
Pumpkin Waffle Casserole
This pumpkin waffle casserole is an easy breakfast full of fall flavors the whole family will love, with pumpkin, maple syrup, and cinnamon streusel.
Prep:30 minutes
Cook:40 minutes
Total:1 hour 10 minutes
Ingredients
- 18 homestyle frozen waffles thawed and cut into fourths*
- 3 teaspoons pumpkin pie spice separated
- ¼ cup unsalted butter cold and cut into pats
- ½ cup chopped pecans raw and unsweetened
- 1 tablespoon light brown sugar
- 2 tablespoons all-purpose flour
- 12 large eggs
- ½ cup unsweetened pumpkin puree
- 1 cup unsweetened almond milk
- 1/3 cup maple syrup
Instructions
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Preheat the oven to 350ºF and line a 9×13-inch ceramic baking pan with parchment paper.
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Add the waffles to the lined baking pan and set aside.
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Prepare the brown sugar streusel. In a medium-sized mixing bowl, cut together 1 teaspoon of pumpkin pie spice, butter, pecans, brown sugar, and flour until they turn into a crumble.
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Fold the crumble into the waffle pieces so that there will be bits and chunks of the crumble throughout the waffle bake. Set aside.
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Whisk the large eggs in a large bowl and then add in the pumpkin puree, almond milk, maple syrup, and 2 teaspoons of pumpkin pie spice. Whisk until all the ingredients are combined.
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Pour the egg mixture over the waffles pieces. Gently press the waffles down into the egg mixture until the waffles are coated. Cover and let the mixture rest for 15 minutes.
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Gently fluff the waffles with a wooden spoon so the waffle bake isn’t condensed down against the bottom of the pan. Be gentle, if you mix the waffles too aggressively they will fall apart.
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Cover the pan and bake for 30 minutes. Uncover the pan and bake for an additional 15 minutes until the waffle bake is completely cooked and golden brown on top.
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Remove and let it rest for at least 10 minutes before serving with your favorite waffle toppings.
Tips & Notes
- We tested this recipe with gluten-free waffles, regular full circle brand waffles, and homestyle Eggo waffles. The homestyle eggo waffles worked the best. The thicker the waffle, the better.
- We don’t recommend using gluten-free waffles because when we tested the recipe with them they were too thin and disintegrated.
Nutrition facts
Calories: 472kcal Carbohydrates: 47g Protein: 15g Fat: 26g Fiber: 2g Sugar: 13g
