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    Home / Recipes / Kid Friendly

    Savory Pumpkin Casserole Recipe with Herbs

    By Lisa MarcAurele on Oct 1, 2019 24 Comments - This post may contain affiliate links. See Disclosure

    5249 shares
    5-Ingredient Recipes Simple Keto Meals Jump to Recipe
    Low Carb Pumpkin Casserole Recipe
    Nut-FreeKid FriendlyVegetarianOne Pan

    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
    Jump to:
    • 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.

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    📖 Recipe

    Savory pumpkin casserole recipe

    Savory Pumpkin Casserole

    Author: Lisa MarcAurele
    5 from 21 votes
    A simple vegetable side dish made with pumpkin. Although fresh mashed pumpkin can be used, canned puree makes prep go even faster.
    Prep Time5 mins
    Cook Time30 mins
    Total Time35 mins
    Course: Side Dish
    Cuisine: American
    Print Pin Review Recipe Save Recipe View Collections Save Recipe
    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

    low carb yum simple keto cookbook

    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
    )
    

    Note 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.

    © LowCarbYum.com
    Unauthorized use of this material without written permission from Lisa MarcAurele 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
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    Lisa MarcAurele has been creating keto friendly recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!

    Lisa's recipes have been featured on popular magazine sites including Fitness, Shape, Country Living, Women's Health, and Men's Health. Her long-awaited cookbook, 5-Ingredient Keto, is also a popular go-to for those on a low-carb lifestyle. Learn more about Lisa....

    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
    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

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