Baked Pumpkin Casserole
This simple pumpkin casserole is made with semolina, sour cream, eggs, raisins and nuts. Serve it warm or cooled for breakfast, an afternoon snack or dessert.
Updated : 03 November, 2026
Easy
About 45 min.
Ingredients
600 grams
Pumpkin
1 cup
Semolina
0.5 cup
Sour cream
0.5 cup
Sugar
2
Eggs
50 grams
Raisins
50 grams
Walnut
1 teaspoon
Baking powder
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. The amount of pumpkin indicated in the recipe refers to peeled pumpkin. Sour cream can be replaced with kefir or plain yogurt. The raisins and nuts can be omitted or replaced with other dried fruit.
Step 2
Combine the semolina with the sour cream or another cultured dairy product. If the mixture is very thick, add a little kefir. Leave the semolina to swell for 20 minutes.
Step 3
Peel the pumpkin and cut it into small pieces.
Step 4
Place the pumpkin in a saucepan and add about 1½ cups of water.
Step 5
Bring to a boil, cover and cook over low heat for 20–25 minutes, until the pumpkin is soft. Check with a knife, then drain the water and leave the pumpkin to cool.
Step 6
Cover the raisins with hot water and leave for 10–15 minutes to soften. Drain and pat dry with paper towels. Toast the nuts in a dry frying pan, then chop them.
Step 7
Blend the cooled pumpkin into a smooth purée. Add the eggs and sugar.
Step 8
Blend again until the mixture is smooth.
Step 9
Pour the pumpkin mixture into the soaked semolina, add the baking powder and mix until smooth. Add the raisins and nuts and stir to combine.
Step 10
Grease a baking dish with butter. A roughly 12 × 7-inch rectangular dish works well. Pour in the batter and smooth the surface with a spatula.
Step 11
Preheat the oven to 355°F. Bake for 45–60 minutes, until lightly golden. Remove from the oven and allow to cool slightly.
Step 12
Serve the pumpkin casserole warm or cooled with sour cream, jam, honey or berries.
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