Savory Pumpkin Casserole

Savory Pumpkin Casserole

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"This pumpkin casserole isn't sweet--perfect with roast pork."


1 h 20 m servings 165 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 165 kcal
  • 8%
  • Fat:
  • 8.7 g
  • 13%
  • Carbs:
  • 15.4g
  • 5%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 271 mg
  • 11%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. Preheat the oven to 375 degrees F (190 degrees C). Coat a large baking dish with oil or cooking spray.
  2. Cut pumpkin in half, and remove seeds; cut into 1/4 inch thick slices. Peel slices, and place pumpkin slices into a large bowl. Toss with onion and melted butter, and season with salt and white pepper. Arrange in prepared baking dish.
  3. Bake pumpkin in preheated oven for 30 minutes. In a mixing bowl, beat eggs with milk and cheese; pour mixture over pumpkin in baking dish. Continue baking for 20 minutes, or until golden brown.
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  1. 16 Ratings


I took this recipe to a multicultural potluck. it was rated as okay, people said it needed more salt and butter.

This recipe was wonderful! I followed it exactly and my whole family raved about how delicious the dish turned out. We really enjoyed it! Thanks!

I needed to use up some pumpkin and ricotta cheese so imagine my delight to find this recipe! My pumpin was pre-cooked so I fried the onion in a pan with olive oil (instead of butter), spread it...

Very yummy savory recipe. This recipe is a keeper. I added 2 Tablespoons chopped fresh sage and 1/8 tsp. nutmeg to the egg mixture before pouring over the pumpkin. Also mixed 1 cup panko crumbs ...

I sauted the onion and increased the salt to 1 tsp., the white pepper to 1/2 tsp., added 1/4 tsp. Rosemary, 1/2 tsp. Savory, and 1/4 c. Parmesan cheese. Yum yum!! Will make again! baked for 40 m...

This was a good but not great recipe. It was a nice change to use up that extra pumpkin from our garden as a side dish instead of a pumpkin dessert or soup. Both my husband and I like this but i...

I made this recipe as written and no one cared for it. It was bland. I took the left overs and mixed in garlic salt then topped with Italian bread crumbs and Parm. It turned out GREAT!

I expected sweet, but got savory. I had fried the onions in the butter before adding the pumpkin. Very tasty when you get over the fact that this isn't sweet!

I made this last fall and LOVED it! So creamy, perfect healthy substitute for mashed potatoes!