This Pumpkin Casserole is a healthy low carb spin on the classic sweet potato casserole. Creamy pumpkin filling, is topped with a sweet pecan streusel crumble that your family will go crazy over. It’s the perfect side dish for your holiday feast!

Jump to:

• ❤️ Why You'll Love This Low Carb Pumpkin Casserole Recipe
• 🛒 Ingredients for Pumpkin Pie Casserole
• 🔪 How to Make Gluten-Free Pumpkin Casserole
• ☑️ Storage Instructions
• 💡 Tips for Making Sugar-Free Pumpkin Casserole
• 🔄 Substitutions and Additions
• Is it okay to eat pumpkin on a low-carb diet?
• What are some healthy recipes for pumpkin casserole?
• Will pumpkin spike blood sugar?
• What are some low-carb pumpkin recipes?
• 🍽️ More Healthy Holiday Sides

❤️ Why You'll Love This Low Carb Pumpkin Casserole Recipe

• Similar to classic sweet potato casserole
• Creamy pumpkin puree
• Sweet pecan streusel crumb topping
• Cauliflower adds a healthy twist
• Classic pumpkin pie and maple flavors
• Perfect to serve with your holiday meal
• Gluten-free and low carb

If you miss sweet potato casserole, but don’t want the added sugar, marshmallows or carbs, try this pumpkin casserole.  It has a very similar flavor with a fraction of the carbs.  The pumpkin is blended with a secret ingredient (cauliflower) that helps give it more bulk and added nutrients, but you’ll never know it’s there, I promise!

The creamy pumpkin mixture is blended with mascarpone making it ultra decadent and silky smooth.  Then top with a classic streusel pecan crumble that makes it extra special and bake.  This is one healthy holiday side dish that your family will ask for again and again.

And the best part is, since it’s made using canned pumpkin puree, you can make it year round so you don’t have to wait for the fall!

🛒 Ingredients for Pumpkin Pie Casserole

• Pumpkin puree
• Cauliflower
• Mascarpone
• Sugar-free maple syrup
• Pumpkin Pie Spice
• Almond flour
• Pecans
• Brown Swerve
• Butter
• Salt
• Ground black pepper

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Casserole baking dish
• Microwave safe bowl
• Mixing bowl
• High powered blender

🔪 How to Make Gluten-Free Pumpkin Casserole

Preheat oven to 375°F.

Add the cauliflower to a microwave safe bowl and cover with a plate.  Cook for 8-10 minutes or until tender.  Cooking times will vary depending on the size of your florets.

While the cauliflower is cooking, grab a small mixing bowl and add in the almond flour, chopped pecans, brown sweetener and pumpkin pie spice, then mix to combine.

Pour in the melted butter and continue mixing until well combined, then set aside.

Once the cauliflower is cooked through, drain on power towels, pressing to make sure every bit of moisture is gone, then add to a high powered blender.

Add in the mascarpone cheese, pumpkin puree, butter, SF maple syrup, pumpkin pie spice, salt and pepper.

Blend until smooth and creamy.  This can take a few minutes, scanning down the sides of the blender between mixes.

Pour into a casserole baking dish that’s been sprayed with olive oil.  I used the larger casserole in this set.

Crumble the reserved almond flour/pecan mixture over the top. This step is completely optional, but I also like to add some pecan halves over the crumble for added flavor, crunch and presentation. 

Bake for 30 minutes and make sure to cover with aluminum foil if the top starts to get too brown. Allow to cool slightly before serving.

☑️ Storage Instructions

Store leftovers in an airtight container for 4-5 days or freeze.

💡 Tips for Making Sugar-Free Pumpkin Casserole

• If you don’t want to use the microwave to cook the cauliflower, you can either steam or roast it in the oven instead. I don’t recommend boiling it, as the cauliflower will be too moist and not as easy to dry out.  If the cauliflower isn’t perfectly dry, it will water down your casserole.
• Be sure to keep an eye on the casserole once it’s baking in the oven.  The topping can brown quickly, so if you see it getting darker, cover with a piece of aluminum foil until it’s cooked through. The topping will crisp up as it cools.
• If you wanted to make this casserole in advance, you can prepare the casserole, add the crumble topping, then cover and store it in the fridge until you are ready to serve it.  Then let it come to room temperature, bake as directed and serve.
• Adding the pecan halves, as I mentioned earlier, is an optional step.  I think it adds to the presentation, so your guests can see what’s in the crumble, it also adds a little extra crunch.  If you don’t feel like adding them, you certainly don’t have to.

🔄 Substitutions and Additions

• If you happen to make your own pumpkin puree during pumpkin season, by all means, use it instead. Just make sure if you use the canned version that you don't grab pumpkin pie filling which has additives and sugar.
• If you’re not following a low carb diet or trying to watch your sugar intake, you can use regular maple syrup.
• I use mascarpone cheese in this recipe because of its mild flavor and creamy texture.  Cream cheese has the same texture, so you can use it instead if you can’t find mascarpone cheese.
• Pecans are classic in this recipe, but if you only have walnuts or almonds on hand you can use them instead.

Is it okay to eat pumpkin on a low-carb diet?

Yes, you sure can! Pumpkin puree, which is used in this recipe, is low in carbs making it ideal for a low carb diet.

What are some healthy recipes for pumpkin casserole?

This recipe is a healthy alternative to the traditional sweet potato casserole that's made with sugar. I also added in some cauliflower for added nutritents and bulk, but you'll never even know it's in there.

Will pumpkin spike blood sugar?

Eating the pumpkin in this recipe should not spike your blood sugar.

What are some low-carb pumpkin recipes?

• Pumpkin Milkshake
• Pumpkin Donuts
• Pumpkin Cream Cheese Muffins
• Pumpkin Cookies

🍽️ More Healthy Holiday Sides

• Roasted Pumpkin
• Mashed Sweet Potatoes
• Caprese Roasted Asparagus
• Italian Cheesy Mashed Potatoes
• Glazed Carrots
• Garlic Potatoes and Green Beans