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Pumpkin casserole with semolina

Author
Cookinero 6 Aug 2025
1990
Pumpkin casserole with semolina

Pumpkin is a vegetable with a huge number of useful properties. You can make a tasty and light dish from it - a casserole. Semolina is used as a binding component. A pumpkin and semolina casserole can be both a tasty and healthy breakfast and a full-fledged dessert. The dish is cooked in the oven without using oil.

How to cook Pumpkin casserole with semolina

Step 1

Pumpkin casserole with semolina

Prepare the casserole base. Boil the pumpkin in a saucepan until done. When done, add powdered sugar, egg and blend until smooth. Pour in semolina and mix until smooth. Add raisins and mix.

Step 2

Pumpkin casserole with semolina

Form the casserole and cook it. Place the dough in a heat-resistant form and put the dish in the oven for 40 minutes.

Pumpkin casserole with semolina - FAQ About Ingredients, Baking Time and Storage

Yes, you can replace semolina with an equal amount of almond flour or coconut flour for a low-carb option, or use all-purpose flour if you prefer a lighter texture.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Absolutely! Substitute the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water) and use a vegan sweetener like maple syrup instead of powdered sugar.
Serve warm with a dollop of whipped cream, yogurt, or a drizzle of honey for extra sweetness. It pairs well with a sprinkle of cinnamon or nuts for crunch.
Yes, you can freeze it for up to 2 months. Slice into portions and wrap tightly in plastic or foil. Thaw in the fridge overnight and reheat before serving.
Yes, use a natural sugar substitute like stevia or erythritol in place of powdered sugar, or omit it entirely for a less sweet version.
Definitely! Try chopped nuts, dried cranberries, or shredded coconut for added texture and flavor.
For smaller servings, divide the mixture into muffin tins before baking. Reduce the cooking time to 25-30 minutes.
Overmixing or using too much semolina can make it dense. Gently fold ingredients and ensure the pumpkin is well-blended but not overworked.

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