Pumpkin Casserole That is Low Carb and Gluten Free

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Perfect for October

This is a pumpkin dish perfect for Halloween. It is easy to make, good for you and is perfect as a side dish! Fresh mashed pumpkin can be used, but canned puree makes prep go even faster.

Ingredients: yields 6 servings

  • 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 dried sage
  • 1/2 teaspoon dried thyme


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

Nutritional Information:

Calories 160; Fat 12g; Protein 6g; Carbohydrate 8g; Fiber 2g; Cholesterol 98mg; Iron 7%; Sodium 171mg; Calcium 10%