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Pumpkin Apple Bake with Toasted Pecan Topping


Pumpkin Apple Bake with Toasted Pecan Topping, Squash, Winter Squash, Apples, Fall, Autumn, Winter

Pumpkin Apple Bake with Toasted Pecan Topping

Terri Pischoff Wuerthner
The tart apples keep this dish from being too sweet. It is a welcome change from the ubiquitous sweet potato casserole during fall and winter celebrations. And it is a wonderful complement to poultry, pork or lamb. Serve it on the Thanksgiving table instead of one of the usual sweet potato dishes.

Yield: Serves 6 to 8


  • 1 3-pound pumpkin, peeled and cut in 1-inch cubes (instructions below)
  • 3 large tart apples (pippin or Granny Smith)
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • oil to grease baking pan
  • 1/4 cup (4 tablespoons) cold butter, cut in small pieces
  • 1 cup chopped pecans


Preheat oven to 350°F.

Easy pumpkin peeling method: Wash the outside of the pumpkin; remove the top quarter of the pumpkin as if you're preparing it for carving a jack-o-lantern; scrape out the fiber and seeds, discarding fiber and reserving seeds for toasting if desired; cut lengthwise into 8 wedges. Remove peel with a vegetable peeler (this can be done with any winter squash--it's not necessary to "deep peel" hard squash with a knife). Cut pumpkin into 1-inch cubes--you should have about 6 cups of pumpkin cubes.

Cut the apples into 1-inch cubes, discarding the core (you should have about 6 cups of apple cubes--no need to peel them as the peel adds color, fiber, and vitamins).

Combine pumpkin and apple cubes with sugar and salt and and toss to combine. Oil a baking dish (9" x 13" is a good size for this recipe) and transfer pumpkin-apple mixture to the dish. Dot with the pieces of butter and sprinkle with pecans. 

BONUS TIP: may be made to this point up to 2 days ahead, covered and refrigerated, and baked just before serving.

Bake in preheated oven for 30 minutes.

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