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Home / Recipes / Kid Friendly

Savory Pumpkin Casserole Recipe with Herbs

By Lisa MarcAurele · Jul 3, 2020 · 25 Comments

6.5K shares
Jump to Recipe
Low Carb Pumpkin Casserole Recipe

Savory pumpkin recipes like this pumpkin casserole are fantastic for a keto-friendly, holiday side dish. With its savory herb topping, the casserole will pair beautifully with a holiday turkey or ham.

Savory pumpkin casserole recipe
Article Index
  • What is the best pumpkin to cook with?
  • How to make pumpkin puree recipes
  • Can you freeze pumpkin casserole?
  • How many net carbs are in savory pumpkin casserole?
  • What else can I make with pumpkin?
  • Recipe

What is the best pumpkin to cook with?

If you want a quick and easy solution, canned pumpkin is definitely the way to go with this pumpkin casserole. However, you can also make your own pumpkin puree. 

When selecting a pumpkin to bake with, you don’t use the same criteria as selecting a jack-o-lantern pumpkin. The decorating pumpkins are large, but have watery, stringy flesh that will never give you the smooth texture you want in a side dish.

Instead, use sugar or pie pumpkins, which are small and circular. These pumpkins are sweeter and have a less grainy texture. 

Here are a few other tips to help you find the best pumpkin in the patch:

  • A well attached, dry, brown stem is a sign of a healthy, fully mature pumpkin
  • Avoid any pumpkins with cuts, bruises or soft spots
  • Press the bottom of the pumpkin to be sure it is still solid
  • Store them in a cool dry place until you are ready to use them
holiday pumpkin side dish

How to make pumpkin puree recipes

If you want to use real pumpkin rather than canned, you will have to make pumpkin puree first. What you purchase in a can is pumpkin puree so it’s fine to substitute if you don’t have time or access to whole pumpkins. The beauty of canned or frozen pumpkin is that you don’t have to wait until the pumpkin harvest to make this amazing pumpkin side dish.

If you are starting with a whole pumpkin, this is how to make pumpkin puree:

  1. Cut the whole pumpkin in half then in fourths.
  2. Scoop out the seeds (don’t throw them away - they taste great roasted!)
  3. Put the pumpkin quarters in a roasting pan, skin side down. 
  4. Add a little water to the pan.
  5. Bake at 300 degrees for about an hour. Test it with a knife for doneness
  6. Allow to cool and the skin will just pull away from the flesh. While the skin is edible, it tends to be too tough to be enjoyable.
  7. Cut it into chunks and puree in a food processor until smooth.

Refrigerate for five to seven days or freeze for up to a year. 

pumpkin puree casserole recipe

Can you freeze pumpkin casserole?

Pumpkin is a squash, and just like other vegetables in that family, it can be frozen. 

You can also freeze this casserole. After it has cooled, store it in an airtight container. Place it in the refrigerator, where it should last three to five days. Frozen pumpkin casserole will last up to two months.

Savory pumpkin casserole

How many net carbs are in savory pumpkin casserole?

This pumpkin casserole spotlights the healthy bright orange flesh of this seasonal food. 

There are carbohydrates in pumpkin, but the glycemic load is low because of the fiber it also contains. 

One of the most impressive benefits of pumpkin is the high concentration of beta carotene. The bright orange color of the flesh is an indication of this nutrient.

Beta carotene is an antioxidant that is necessary for heart health, vision, strong teeth and glowing skin. 

Pumpkin also delivers vitamin K, copper, vitamin C, iron and other important minerals. 

All of these nutritional benefits make pumpkin casserole a great snack or side dish for anyone on a low carb or keto diet. There are just 6 net carbs in one serving!

closeup of keto holiday side dish

What else can I make with pumpkin?

This pumpkin casserole will make you want pumpkin dishes all year long. If you made and froze your pumpkin puree, you have a nice stash to add to meals and baked goods all year long.

Or keep a can in your pantry, ready to add a nutritional, low carb boost to a dish. After you have mastered this savory pumpkin casserole recipe, try pumpkin in these other dishes, too.

  • Low Carb Smoothies
  • Pumpkin muffins
  • Low Carb Dip
  • Pumpkin chili
  • Low carb pumpkin cheesecake
  • Cream cheese pancakes

For another great savory dish, try baked pumpkin.

Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!

Recipe

Savory pumpkin casserole recipe

Savory Pumpkin Casserole

5 from 24 votes
A simple vegetable side dish made with pumpkin. Although fresh mashed pumpkin can be used, canned puree makes prep go even faster.
Prep Time:5 minutes mins
Cook Time:30 minutes mins
Total Time:35 minutes mins
Course: Side Dish
Cuisine: American
Print Pin Review Recipe Save Recipe View Collections
Servings: 6 people
Calories: 160

Video

Ingredients

  • ¼ teaspoon salt
  • 3 cloves garlic
  • 2 large eggs
  • ½ cup heavy cream
  • 15 ounces pumpkin puree
  • 6 tablespoons ricotta cheese
  • 2 tablespoons Parmesan cheese
  • ½ teaspoon rosemary dried
  • ½ teaspoon sage dried
  • ½ teaspoon thyme dried
US Customary - Metric

Instructions

  • Combine salt, garlic, eggs, and cream with whisk. 
  • Whisk in the pumpkin puree and spread mixture into casserole dish (I used a 7x11 pan).
  • Spoon ricotta cheese over pumpkin mixture then sprinkle with Parmesan cheese, rosemary, sage, and thyme.
  • Bake at 350°F for 25-30 minutes. Sprinkle on additional Parmesan and salt for each serving if desired.

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Nutrition

Serving: 1slice | Calories: 160 | Carbohydrates: 8g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 98mg | Sodium: 171mg | Potassium: 291mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6400IU | Vitamin C: 3.3mg | Calcium: 100mg | Iron: 1.3mg

Additional Info

Net Carbs: 6 g | % Carbs: 15.4 % | % Protein: 15.4 % | % Fat: 69.2 % | SmartPoints: 7
Values
Array
(
    [serving_size] => 1
    [calories] => 160
    [carbohydrates] => 8
    [protein] => 6
    [fat] => 12
    [saturated_fat] => 7
    [polyunsaturated_fat] => 1
    [monounsaturated_fat] => 3
    [cholesterol] => 98
    [sodium] => 171
    [potassium] => 291
    [fiber] => 2
    [sugar] => 3
    [vitamin_a] => 6400
    [vitamin_c] => 3.3
    [calcium] => 100
    [iron] => 1.3
    [serving_unit] => slice
)

Notes on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Copyright

© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

First Published: August 27, 2017...
Last Updated: October 1, 2019
« Keto Shepherd's Pie or Cottage Pie
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Reader Interactions

Comments

  1. Dawn Shipman

    October 14, 2021 at 5:13 pm

    This looks amazing... I just think it needs a crunch factor for texture ? Maybe some low carb breadcrumbs or even added bacon top or roasted pecans
    Thoughts?

    Reply
    • Lisa MarcAurele

      October 14, 2021 at 6:26 pm

      Either toasted pecans or crispy bacon would be amazing on top!

      Reply
  2. J

    November 13, 2019 at 9:14 pm

    I did a test run- it’s like soup!!! Followed recipe to the T.
    Put back in oven- another 30 min- finally set.. smells good, hope it is!

    Reply
    • Susane

      November 10, 2023 at 10:20 am

      This easy and delicious dish quickly became a household favorite. I have to set my oven a little higher (360) but then it comes out perfectly. The only thing I’ve changed is I usually use an Italian blend for the spice topping. Although it is savory, the rich sweetness of the ricotta gives it a wonderful sweetness. Thank you!

      Reply
  3. Pam

    October 19, 2019 at 10:55 am

    I'm thinking this dish can be made as a substitute for the sweet potato dish many (except me) like for the holidays. By adding Keto maple syrup to the main part, then topping it with spices like, cinnamon, nutmeg, pumpkin pie spice, etc., it might do just that. Not sure if adding the ricotta cheese would give it that marshmello effect or not. Not sure what to use or if just leave it off. Just a suggestion.

    Reply
  4. Virginia

    October 06, 2019 at 4:36 pm

    Can I substitute sour cream instead of the ricotta? My mate doesn't like cheese?

    Reply
    • Lisa MarcAurele

      October 07, 2019 at 8:35 am

      It might work, but I haven't tested it that way so I can't say for sure.

      Reply
    • Linda

      November 04, 2019 at 10:25 am

      5 stars
      I substituted cottage cheese for the ricotta and it came out fantastic!

      Reply
  5. Lisa

    September 02, 2019 at 12:10 pm

    Would like more of ur low carb Keto recipes

    Reply
    • Lisa MarcAurele

      September 02, 2019 at 4:20 pm

      The Low Carb Yum 5-Ingredient Keto Cookbook will be released in April 2020 and will have tons of new recipes!

      Reply
  6. Ettashultzsue

    November 22, 2018 at 2:32 am

    Followed your recipe and now trying to find a was ay to save it or maybe flush it. My husband doesn't like it either! Sorry!

    Reply
    • Lisa MarcAurele

      November 22, 2018 at 11:55 am

      It's not for everyone. Maybe some spices?

      Reply
  7. Linda

    November 21, 2018 at 4:45 pm

    5 stars
    I liked this convenient fall dish add is. A friend suggested it could use a crust for texture. I made it again with Pilsbury Crescent Roll dough unrolled on the bottom of the pan and did the rest of the recipe as shown. Liked it even more. Still convenient. Just adds to the texture a little bit.

    Reply
    • Lisa MarcAurele

      November 22, 2018 at 11:57 am

      Thanks for sharing that crust. I'm thinking a Fathead dough crust might work for low carb.

      Reply
  8. Prissymt

    May 21, 2018 at 10:30 am

    This looks wonderful. You asked for favorite savory pumpkin recipes. I had a can of pumpkin, so I used much the same formula with eggs and evaporated milk instead of cream. Then I just added cumin , salt and pepper and cayenne to taste. You can sprinkle it with a mexican blend grated cheese! Kind of a mexican twist and my family liked it!

    Reply
    • Lisa

      May 21, 2018 at 12:33 pm

      Thanks so much for sharing. Sounds delicious.

      Reply
  9. Donna

    March 22, 2018 at 6:55 pm

    5 stars
    I subbed fat free cream cheese for the cream, put it all in the food processor, and it came out fantastic!!!!!!!!!!!!
    Great recipe.

    Reply
  10. Sandra West

    February 26, 2018 at 2:59 pm

    5 stars
    So delicious alongside pork belly, pork shoulder, pork anything. Yumm.

    Reply
  11. Kristen

    January 13, 2018 at 9:05 pm

    5 stars
    Really enjoyed the casserole! Thanks for the recipe! We subbed salt, powdered onion, garlic, and thyme to mimic a Jamaican soup I had once. It was pretty good, but next time I'll add some pepper to kick up the heat. A really awesome base recipe you could take in lots of directions. So appreciate your work on it!

    Reply
    • Lisa

      January 14, 2018 at 5:51 am

      Absolutely! I'm always changing up the spice blend.

      Reply
  12. Melinda

    December 02, 2017 at 9:55 am

    5 stars
    I loved this recipe! Thank you!

    Reply
  13. DNN

    August 27, 2017 at 1:54 pm

    This Pumpkin Casserole looks quite healthy. One thing some people should consider is that consumption of more natural foods of the Earth will help purify their colon and provide the necessary fiber to keep a colon healthy. I believe personally Pumpkin does just that. And the good thing about making Pumpkin Casserole is that people are getting the necessary fibers and nutrients in them to not only keep their colons in good health, but also stimulate their metabolism to move faster which subliminally promotes healthy and long-term weight loss.

    Thank you for posting a thought provoking food blog. 🙂

    Reply
    • Lisa

      August 28, 2017 at 7:43 am

      Interesting thoughts. I never knew that about pumpkin.

      Reply
  14. Tobbe

    August 27, 2017 at 11:38 am

    Thanks for the recipe, and especially thanks for using dried herbs. It's so much easier (and cheaper) to have at hand than all different kinds of fresh herbs! Saves me trying to convert "a few sprigs of thyme" to something I can measure out with my dried herbs 🙂

    Reply
    • Lisa

      August 28, 2017 at 7:44 am

      I love fresh herbs, but hate that storage is much tougher. That's why I typically use the dried ones.

      Reply
5 from 24 votes (18 ratings without comment)

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