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This Pumpkin Casserole is a low carb version of the traditional sweet potato casserole! It’s almost a dessert. Serve with low carb ice cream or homemade whipped cream – or just serve as a sweet side dish! THM S
Pumpkin is less sweet and more tangy/acidic than the traditional sweet potatoes, but it’s a great low carb substitute if you don’t want to turn Thanksgiving or Christmas into a THM Crossover or if you want to make this casserole a regular event! This idea is not original with me – check out Sarah Criddle’s Sweet Pumpkin Casserole recipe here!
How to eat this delicious Pumpkin Casserole:
My favorite way to eat this Pumpkin Casserole? Cold with whipped cream! It develops a more balanced flavor when cold, but it’s good warm too. It’s delicious on its own but you can serve with…
- low carb ice cream
- homemade whipped cream
- a little drizzle of half and half or unsweetened almond milk over the top, like a cobbler
Need to feed a crowd?
Feel free to make a double batch in a 9” x 13” pan! You may need to bake it longer.
Can I use fresh pumpkin to make pumpkin casserole?
I successfully used freshly baked pumpkin instead of canned when testing this recipe. FYI, if you want to use up those porch pumpkins.
Another sweet potato sub
For a happy medium between sweet potatoes and pumpkin with moderate carbs and a little more sweetness than pumpkin, try baked butternut squash in its place!
As always, check out the Notes section of the recipe for helpful info and answers to frequently asked questions!
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