A simple savory pumpkin casserole recipe. It’s easy to prepare with canned puree and makes a wonderful side dish to holiday meals.
Can you believe summer is almost over? My daughter is starting full-day kindergarten in a couple days and I’m not ready for it.
Although I’m a little excited for her to meet new friends her age, it’s going to be a big adjustment. Her preschool class only met three days a week for a couple hours.
Between bus travel and class, it’s going to be more than an eight hour day, five days a week, for her. With such a long day, I’m pretty sure she’ll be one of the kids falling asleep on the bus ride home.
With my daughter away at school, I may have more time to focus on the blog. Even though I still work a regular day job, I’ll have a few hours after work in a quiet house.
I wanted to get started early on some recipes for fall, so I made a quick savory pumpkin casserole recipe using canned pumpkin puree. One day, I’ll try to make my own pumpkin puree using a recipe like this one.
Since I really liked the pumpkin lasagna I made a few years ago, I decided to add in some ricotta and Parmesan cheese. Both of those types of cheese go very well with pumpkin.
To top things off, I chose herbs that compliment the pumpkin flavor. The ones I chose are rosemary, sage and thyme.
I didn’t have any fresh herbs, so I sprinkled on some dry ones. And, I think I may have been a bit heavy handed so I adjusted the amount in the actual recipe.
The dish smelled wonderful when it was baking. Next time, I’m going to use some fresh herbs. In fact, I really need to learn how to an indoor herb garden.
Unfortunately, I’ve killed all the herb plants that I’ve attempted to grow in my house. Maybe I need to try an AeroGarden Herb Kit for indoors.
My husband actually takes care of all the houseplants so I’d have to have him keep an eye on the herb garden. He’s home a lot more than I am. If you start seeing more fresh herbs in my photos, you know we’ve been successful.
I’ll be saving this savory pumpkin casserole recipe to use over the holidays. It’s a good side dish for holiday meals, especially Thanksgiving turkey.
Do you have a favorite savory pumpkin recipe? Now that I’m less interested in sweets, I’m sure to be making more.
Savory Pumpkin Casserole Recipe – Low Carb and Gluten Free
Savory Pumpkin Casserole
Ingredients
- 1/4 teaspoon salt
- 3 cloves garlic
- 2 large eggs
- 1/2 cup heavy cream
- 15 ounces pumpkin puree
- 6 tablespoons ricotta cheese
- 2 tablespoons Parmesan cheese
- 1/2 teaspoon rosemary dried
- 1/2 teaspoon sage dried
- 1/2 teaspoon thyme dried
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.
Nutrition
Additional Info
- Net Carbs 6g
- % Carbs: 15.4%
- % Protein: 15.4%
- % Fat: 69.2%
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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.
Ettashultzsue says
November 22, 2018 at 2:32 amFollowed 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!
Lisa MarcAurele says
November 22, 2018 at 11:55 amIt’s not for everyone. Maybe some spices?
Linda says
November 21, 2018 at 4:45 pmI 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.
Lisa MarcAurele says
November 22, 2018 at 11:57 amThanks for sharing that crust. I’m thinking a Fathead dough crust might work for low carb.
Prissymt says
May 21, 2018 at 10:30 amThis 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!
Lisa says
May 21, 2018 at 12:33 pmThanks so much for sharing. Sounds delicious.
Donna says
March 22, 2018 at 6:55 pmI subbed fat free cream cheese for the cream, put it all in the food processor, and it came out fantastic!!!!!!!!!!!!
Great recipe.
Sandra West says
February 26, 2018 at 2:59 pmSo delicious alongside pork belly, pork shoulder, pork anything. Yumm.
Kristen says
January 13, 2018 at 9:05 pmReally 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!
Lisa says
January 14, 2018 at 5:51 amAbsolutely! I’m always changing up the spice blend.
Melinda says
December 2, 2017 at 9:55 amI loved this recipe! Thank you!
DNN says
August 27, 2017 at 1:54 pmThis 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. 🙂
Lisa says
August 28, 2017 at 7:43 amInteresting thoughts. I never knew that about pumpkin.
Tobbe says
August 27, 2017 at 11:38 amThanks 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 🙂
Lisa says
August 28, 2017 at 7:44 amI love fresh herbs, but hate that storage is much tougher. That’s why I typically use the dried ones.