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.]
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
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.
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.
We used unsweetened pumpkin puree in this recipe because it’s predominately pumpkin, whereas pumpkin pie filling contains other ingredients like spices and sweetener.Â
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:
- 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.
Calories: 472 kcal, Carbohydrates: 47 g, Protein: 15 g, Fat: 26 g, Fiber: 2 g, Sugar: 13 g
Nutrition information is automatically calculated, so should only be used as an approximation.
