Pumpkin Casserole
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.
Ingredients
For the Filling
- 1 medium head of cauliflower, cut into florets
- 1 ½ cups pumpkin puree
- 8 ounces mascarpone cheese, room temperature (or cream cheese)
- 3 tablespoons sugar-free maple syrup, (or maple syrup if not low carb)
- 2 tablespoons butter, room temperature
- 1 teaspoon Pumpkin Pie Spice
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
For the Topping
- 1 cup almond flour
- 1 cup chopped pecans
- ¼ cup Brown Swerve
- ¼ cup unsalted butter, melted
- 1 teaspoon Pumpkin Pie Spice
Instructions
- 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.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Pumpkin Casserole
Amount per Serving
Calories
396
% Daily Value*
Fat
38
g
58
%
Saturated Fat
16
g
100
%
Carbohydrates
10
g
3
%
Fiber
4
g
17
%
Sugar
3
g
3
%
Protein
8
g
16
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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