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Italian Pumpkin Strata

Italian Pumpkin Strata
Makes:
12 servings
Prep Time:
20
minutes
Total Time:
60
minutes
based on
70 reviews
Italian Pumpkin Strata is a dense, creamy vegetable-filled strata, or layered casserole that employs bread, cheese, milk, pumpkin and eggs to create a moist and delicious casserole you can cut into squares or wedges.

In this recipe:



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Ingredients:

  • 1 tablespoon vegetable oil
  • 1 pound sweet Italian sausage, casings removed
  • 1 small onion, chopped
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 2 cloves garlic, finely chopped
  • 12 cups (about 1 pound loaf) 1 1/2-inch cubes Italian or French bread
  • 2 cups (8 ounces) shredded mozzarella cheese
  • 2 cans (12 fluid ounces each) NESTLÉ® CARNATION® Evaporated Milk
  • 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
  • 4 large eggs
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano, crushed
  • 1/2 teaspoon dried basil, crushed
  • 1/2 teaspoon dried marjoram, crushed

Directions:

PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.

HEAT oil in large skillet over medium-high heat. Add sausage, onion, bell peppers and garlic. Cook, stirring to break up sausage, for 7 to 10 minutes or until sausage is no longer pink; drain.

COMBINE bread cubes, cheese and sausage mixture in a large bowl. Beat evaporated milk, pumpkin, eggs, salt, pepper, oregano, basil and marjoram in medium bowl. Pour over bread mixture, stirring gently to moisten bread. Pour into prepared baking pan.

BAKE for 30 to 35 minutes or until set. Serve warm.


Reviews:

Review This Recipe
  •  Star(s)

    Amazing and So Easy

    M M from California

    This is incredibly delicious. I cut the recipe in half and baked it in an 8x8 pan and it came out great. I like the use of red and green bell pepper - would make it a festive dish at a holiday party. Will definitely make this again!

  •  Star(s)

    Not Bad

    Jen Madsen from Colorado Springs, CO

    This sounds like a wonderful casserole, but it didn't have as much flavor as expected. I think I was expecting it to be sweeter because of the pumpkin. It was also a little "spongy". Next time I'll add a little brown sugar, cinnamon and nutmeg to the pumpkin mixture, and leave out some of the bread cubes. It was good enough to make me want to try again with some adjustments.

  •  Star(s)

    Wow!

    Tracy Halphide from Newport Beach, CA

    My kids loved this recipe! I served the Italian Pumpkin Strata for dinner with roasted asparagus. Everyone asked for seconds!

  •  Star(s)

    Interesting Flavor

    Amy Lambermont from Olmsted Twp, OH

    My family enjoyed the flavor of this recipe, and it smelled wonderful cooking. We served it with a tossed salad. Some family members wanted more spice so a created a little bowl of mixed spices from the recipe and put it on the table so they could add a pinch if they wanted.

  •  Star(s)

    mix it up

    teesh randall from Idaho Falls, ID

    i loved it because it's new and different and taste excellent. when you can find a great recipe like this it's a steal.

  •  Star(s)

    Seasonal taste, but bland

    Diane McSweeney from Federal Way, WA

    This is a very easy to make brunch dish, but could use some more flavor! I will double the spices next time and use less bread. My family needed to cover it with salsa (a delicious mango-peach salsa bought at our warehouse store) to give the strata some zip. I enjoy the seasonal flavor of the pumpkin, but I will be working with this recipe to make it more flavorful.

  •  Star(s)

    Very, Very good

    Jan Wilkins from

    Enjoyed this very much! Who'da Thought it! Will Definitely make again.

  •  Star(s)

    different but delightful

    Elizabeth Ray from Corona, CA

    I have made stratas before, and all of them were basically the same this one is different, but very good. I'll keep this recipe.

  •  Star(s)

    Italian Pumpkin Strata

    Rebecca Barclay from TUCSON, AZ

    Was also MY first time making a strata, had to half this recipe, but it came out GREAT!! I made it the night before, put in fridge, then popped into oven and we had for Sunday Breakfast! This dish will work for all 3 meals, by itself or as an addition. For the gal who doesn't love pumpkin. I believe any type of squash will do, but you'll have to cook them first, then puree - no skins - so that'll take a bit more work. However, it'll come out tasty, I'm sure! Good Luck and keep Baking, Rebecca in Tucson,AZ

  •  Star(s)

    Pumpkin Strata

    Susie Schmitz from Groton, CT

    This recipe sounded sooo good that I had to try it- It was easy to make, but worth it-It is a good side dish . It is rich. Enjoy

  •  Star(s)

    Very Tasty

    ann ferraro from Watertown, MA

    Liked the recipe very much. I changed a few things...added more pumpkin and reduced amount of milk a tad. Made it the night before and popped it in the oven in the morning. Fast and delicious for my company.

  •  Star(s)

    Interesting recipe

    cheryl mayfield from Las Vegas, NV

    It sounds interesting. I like the idea of adding more garlic. Anyone hate the pumpkin?

  •  Star(s)

    Pumpkin Strata

    Debbie Nordfors from KIRKLAND, WA

    This was easy to make and tasted great. My husband really enjoyed it. I didnt use all the liquid as the dish was full, and it turned out just fine.

  •  Star(s)

    good

    Stacy Crozier from SOUTH BEND, IN

    I am not big on pumpkin but that sound pretty good. I will have to give it a try.

  •  Star(s)

    love it!!!

    Karla Barriga from El paso, TX

    This was my first time making any kind of strata, but it was delicious and everybody loves it... Thank you very much for this recipe

  •  Star(s)

    Full of Flavor!

    Holly McFarlain from CANTON, GA

    I loved this dish! It was very hearty and simple to prepare.

  •  Star(s)

    Great

    Alyssa Schaffer from STEVENSON RANCH, CA

    Finally something that uses leftover pumpkin and tastes great.

  •  Star(s)

    pumpkin strata

    STEPHANIE WOODWARD from HOCKLEY, TX

    Wow what a great way to use healthy pumpkin. Tastes great just the way it is.

  •  Star(s)

    Great recipe

    Robin Chandler from GREENWICH, OH

    I quartered this recipe to serve 2-3. I made it again to use up the unused ingredients & liked it even better the second time.

  •  Star(s)

    Italian Pumpkin Strata

    Ann Steffiare from CAPE NEDDICK, ME

    This was so easy to make my husband was a little apprehensive about it....but he enjoyed it.I had better luck with reheating it in the oven than the microwave, but it was still tasty. I will be making it for our next family brunch!!

  •  Star(s)

    Pumpkin Makes It Delicious

    Jean Baxter from Rochester, NY

    Our family loves anything with pumpkin. We used chopped apple poultry sausage for a healthy twist in place of pork sausage. It was delicious, filling, and had a great texture. We'll definitely make this again.

  •  Star(s)

    Worth making this!

    Suzanne Barnes from Maricopa, AZ

    All though it takes a bit longer than 20 minutes to prep this dish it is awesome! I used hot (spicy) Italian sausage and always use double the garlic than what ever a recipe calls for :-) I also used fire roasted red peppers. This is a crowd pleaser and I will bring this dish to all the family get-togethers. It is so tasty!

  •  Star(s)

    Italian Pumpkin Strata

    Ruth Minsk-Whitehead from OCALA, FL

    I can only describe this dish as "INCREDIBLE". I did not tell my husband what I was making, just made it and put it in front of him. He had three helpings.

  •  Star(s)

    Great Recipe--Very Flexible!

    M. Schaefer from

    The turkey sausage I buy comes in an 18-20 oz. package. After browning the meat I removed a portion to leave about one pound in the pan and continued on with the recipe. It was very good, but I realized I could have used ALL the meat and each serving would have had a tad less bread carbs and a bit more protein per serving. I didn't have access to the hot Italian sausage so I added about 1/2 t. red pepper flakes. I used whole grain bread--actually pita breads--but any bread would work fine. I imagine well-seasoned chicken breast(ground or diced)would work for the meat too. I will probably try this strata with leftover cooked chicken/turkey (from a roast or soup)--just add sausage type seasonings.

  •  Star(s)

    Yummy

    Ren from Harrison Township, MI

    Served for my daughter's engagement brunch. Folks thought it had a Mexican flavor to it. Recommend these improvements. Only 8 cups of bread/ day old would have worked better; 8 eggs to firm up the consistency. Otherwise, very nice. Second day is even nicer (ther wasn't much left over :?) so that says a lot!

  •  Star(s)

    A REAL Keeper

    Fran Ritter from La Junta, CO

    I was looking for a turkey strata recipe, found this & won't want a bland strata ever again. Wonderful!!

  •  Star(s)

    Great for company!!!!

    Karen Gores from Effie, MN

    Was having company for supper and made this. I got so many compliments. Everyone wanted to know where I got the recipe. Will make many times over. Loved it!

  •  Star(s)

    Perfect Italian Pumpkin Strata

    LOUANN SMITH from Plano, TX

    Easy to follow recipe! Perfect results for friends or family! Results were better than I expected since I am a novice cook! Thank you Nestle!

  •  Star(s)

    Spiced up

    Melissa Auvil from WEST HAMLIN, WV

    After reading other reviews,I used half hot italian sausage and half sweet sausage and added a little more (about 1/4 TSP each of the spices)to insure a favorful strata for our church homecoming. It was a big hit and everyone was surprised that it had pumpkin in it!

  •  Star(s)

    Italian Pumpkin Strata

    Julie Mudgett from Moline, IL

    I prepared it to the T of the recipe. Next time I will use a hot sausage, more cheese and a few spices. I definitely love getting the pumpkin nutrition but I like a little more wow.

  •  Star(s)

    Italian Pumpkin Strata

    ARLENE PERDUE from LAS VEGAS, NV

    The smell alone makes you want to just dive in to eat. The taste and texture was really good. The family really enjoyed it.

  •  Star(s)

    Italian Pumpkin Strata

    JIM APLIN from ORLANDO, FL

    This is so good you'll want to make 2 if it's for a get together of any kind. My co-workers enjoyed this so much they wanted the recipe and another peice. It's easy to make and so yummy for the tummy.

  •  Star(s)

    The office loved this!

    Chris First from ALBION, PA

    Made this for a Birthday Brunch at the office. Served with sparkling orange juice and a fruit salad. Everone enjoyed this and asked for the recipe. Will make this again when serving a lot of people.

  •  Star(s)

    Excellent for Pot Lucks

    Rosemary Swage from GREEN BAY, VA

    I made this for a church function and it was a big hit! It went into the list of 'favorites' and I will make it again, for home, and for pot lucks. Very moist and tasty, easy to make.

  •  Star(s)

    Something Different

    Georgia from Utah

    This recipe was easy to make and tasty. I'm not a terribly huge fan of sausage so next time I'd probably substitute it for ground turkey. Overall, it had a decent flavor and it's something different for your pallette!

  •  Star(s)

    Healthier Italian Pumpkin Strata

    Nann Thomson from AVON, CT

    I made this recipe "a day ahead" substituting turkey sausage meat, olive oil and low fat mozzerella cheese for the original ingredients listed. While this made it even healthier, it was not lacking in flavor and was enjoyed by all (from my 5 year old son to his 28 year old sister.) My husband and I added a glass of Italian wine and a salad and it seemed like a taste of Italy. (And it re-heated beautifully, even the leftovers.)

  •  Star(s)

    So Different

    Cheryl Quiroz from VALLEY VILLAGE, CA

    A wonderful treat...different....great tasting...great for holiday brunches.

  •  Star(s)

    A Trip to Tuscany!

    KATHY HARRINGTON from BAYVILLE, NJ

    I made this recipe on an October Sunday afternoon. The pumpkin sounded quirky, and I was curious. Who dreamed up this heavenly combo? It is a rustic savory Italian bread pudding. Sausage, peppers, onion & garlic, baked with mozzarella cheese in creamy, pumpkiny smothered (pumpkin is a squash, remember?) cubes of Italian bread. Delicate spices. Mmmm! Try it, you won't regret it! Hearty main dish.

  •  Star(s)

    Surprise, Surprise, Surprise!!!!

    JAN WILKINS from Blytheville, AR

    Who would have thought....vegetable strata & pumpkin. I took this as a side dish to our church dinner. It was very, very good! Actually should rate it at 4-1/2.....It was gone in a hurry, but no one asked for the recipe. Of course, I am beginning to discover that no one will ask for a recipe from me, because that way when they ask for the dish, I have to make it....hmmmmmmmmmmmmmmm.

  •  Star(s)

    Unbelievably delicious!

    Laura Curtis from Tehachapi, CA

    This was absolutely fantastic. Don't let the pumpkin deter you! I used just fresh vegetables I had on had and no sausage--tomatoes, orange bell pepper and spinach, and instead of mozerella, I used pepper jack cheese. It's lighter and fluffier than quiche and takes much less time to cook. The pumpkin allows you to use fewer eggs and makes the dish much healthier! TRY THIS with your own variations--you won't be disappointed!

  •  Star(s)

    Gourmet!

    JOAN CIRAMI from BEVERLY HILLS, CA

    Made this for dinner with chicken italian sausage and focaccia bread (keeping it more italian). Was very light and tasty. No one guessed there was pumpkin hidden in there! I think next time I would add some ricotta cheese to make it even richer and some parmesan on the top for flavor. I did feel like it was a gourmet dish and it presented beautifully. Will definitely make it again for a buffet.

  •  Star(s)

    filling!

    Carine Nadel from LAGUNA HILLS, CA

    This really made a great potluck dish for a family birthday brunch. It was a great big hit w/ the kids (who never knew they ate some veggies!) Everyone asked for the recipes.

  •  Star(s)

    Fabulous

    April Knight from CAPE VINCENT, NY

    What a delicious and easy Christmas breakfast/brunch recipe. It was simple to do the preparation of cutting up the bread and vegetables the night before and minimal time in the kitchen Christmas morning to assemble. A terrific breakfast that bakes while you open presents with the children who are to impatient to wait for breakfast.

  •  Star(s)

    Sharon

    Sharon Sciarra from TRUMANSBURG, NY

    The Italian Pumpkin Strata is indeed moist and very flavorful. For Personal Preference I added Fresh Parsley and Parmesean Cheese. Definitely a nice change for the quick everyday menu :)

  •  Star(s)

    Italian Pumpkin Strata

    CHRISTINA BEEBE from COOPERSTOWN, NY

    Oh my gosh this is good! Great side dish for holidays. I guarantee no one will duplicate this dish at the potluck and you'll have them raving! This is one of my favorite recipes found on this site.

  •  Star(s)

    Italian Pumpkin Strata

    CHRISTINA BEEBE from COOPERSTOWN, NY

    Oh my gosh this is good! Great side dish for holidays. I guarantee no one will duplicate this dish at the potluck and you'll have them raving! This is one of my favorite recipes found on this site.

  •  Star(s)

    SURPRIZED

    DA ORLOSKI from MENTOR, OH

    NO ONE COULD HAVE CONVINCED ME THAT PUMPKIN SHOULDN'T JUST REMAIN IN THE PIE. UNTIL THIS RECIPE. FOR ALL YOU DOUBTING THOMAS' OUT THERE, IT'S REALLY GOOD!

  •  Star(s)

    Italian Pumpkin Strata

    dave wilder from boone, NC

    I love these easy and quick casseroles. The pumpkin flavor is the key to a really great dish.

  •  Star(s)

    Italian Pumpkin Strata

    A Ruvo from Connellsville, PA

    Served this with a side salad for supper one evening. My family liked it, they were happy with something different to eat.

  •  Star(s)

    Pumpkin strata

    Kati Davenport from Fort Leavenworth, KS

    This is unique and very good.

Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

  • Calories: 366
  • Calories from Fat: 163
  • Total Fat: 18.1g (28% of DV)
  • Saturated Fat: 7.9g (39% of DV)
  • Cholesterol: 119mg (40% of DV)
  • Sodium: 826mg (33% of DV)
  • Carbohydrates: 30.4g (10% of DV)
  • Dietary Fiber: 2.9g (12% of DV)
  • Sugars: 1.1g
  • Protein: 19.9g
  • Vitamin A: 14% of DV
  • Vitamin C: 19% of DV
  • Calcium: 41% of DV
  • Iron: 23% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Italian Pumpkin Strata

Ingredients

  • 1 tablespoon vegetable oil
  • 1 pound sweet Italian sausage, casings removed
  • 1 small onion, chopped
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 2 cloves garlic, finely chopped
  • 12 cups (about 1 pound loaf) 1 1/2-inch cubes Italian or French bread
  • 2 cups (8 ounces) shredded mozzarella cheese
  • 2 cans (12 fluid ounces each) NESTLÉ® CARNATION® Evaporated Milk
  • 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
  • 4 large eggs
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano, crushed
  • 1/2 teaspoon dried basil, crushed
  • 1/2 teaspoon dried marjoram, crushed

 

Directions

PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.

HEAT oil in large skillet over medium-high heat. Add sausage, onion, bell peppers and garlic. Cook, stirring to break up sausage, for 7 to 10 minutes or until sausage is no longer pink; drain.

COMBINE bread cubes, cheese and sausage mixture in a large bowl. Beat evaporated milk, pumpkin, eggs, salt, pepper, oregano, basil and marjoram in medium bowl. Pour over bread mixture, stirring gently to moisten bread. Pour into prepared baking pan.

BAKE for 30 to 35 minutes or until set. Serve warm.

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