Pumpkin Pie Casserole

This casserole tastes like dessert, preferably pumpkin pie but is meant to be served alongside dinner.  Best case scenario in my mind!  It was a huge hit with my family.  This would make an excellent Thanksgiving side dish as well. You may want to triple it if you're serving it to a crowd.  Enjoy a taste of fall on your plate :)

Pumpkin Pie Casserole
Slightly adapted from Closet Cooking

Casserole:
2 C canned pumpkin puree
1 egg
cinnamon to taste
maple syrup to taste
1/4 C milk

Mash ingredients together in a medium sized bowl.  Set aside.

Topping:
2-3 T softened butter
1/4 C brown sugar
1/4 C chopped pecans
1/4 C flour

Mix ingredients together in a small bowl.  Pour casserole mixture into a greased 7 x 9 inch Pyrex and sprinkle with topping. Bake at 350 degrees for 30 minutes.  Turn up the heat to 400 degrees and bake for another 5 minutes. Watch it closely to avoid burning the topping.  You just want it to get golden brown.

Makes 4 servings.