It’s officially Fall which means it is Pumpkin Season! Today Sarah takes a pumpkin from the garden and turns it into pumpkin puree AND THEN uses it to make a super tasty Keto-friendly Pumpkin Pie Casserole.
How to Make Pumpkin Puree:
1. Remove seeds and guts from the pumpkin.
2. Bake the pumpkin on a baking sheet in the oven at 350 degrees for at least an hour, until the flesh is soft.
3. Remove the pumpkin skin, let the flesh drip in a strainer for 30 minutes.
4. Blend flesh in a food processor.
Pumpkin Pie Spice:
4 tsp ground cinnamon
2 tsp ground ginger
1 tsp ground cloves
1/2 tsp ground nutmeg
Keto-Friendly Pumpkin Pie Casserole:
Filling-
2 cups pumpkin puree
1/2 cup heavy cream
3 large eggs
1/2 cup Swerve Confectioners Sugar
1/4 cup Swerve Brown Sugar
1 tbsp pumpkin pie spice
1/4 tsp salt
1/2 tbsp vanilla extract
2 tsp unflavored gelatin powder
Mix all ingredients. Pour into greased 9×9 baking pan.
Topping-
1 cup chopped pecans
1/3 cup Swerve Brown Sugar
1/4 cup almond flour
Pinch of salt
4 tbsp butter, softened
Cut butter into mixture of ingredients. Sprinkle on top of filling.
Bake pumpkin casserole on 300 degrees for 45-60 minutes until internal temperature reaches 165-170 degrees.
Let cool before serving.
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31 Comments
Pickuped up one of these pumpkins while with the kids at a local pumpkin patch on Saturday. I made the recipe on Sunday, using non-keto ingredients, and it is delicious!!! Overall, it was a pretty easy process. Thanks for the inspiration!
You make it all look so easy and pleasant! Enjoyed it.
Will try this as it looks wonderful. Will be using canned pumpkin if that is ok.
I've grown Long Island Cheese for many years and are our favorite. They do store well, and in my opinion the flavor is fantastic!
Excellent content. Kida decided to expand gardeb to include pumpkins and watermelons. Fairly sure we will have more than enough pumpkins for entire cul da sac. Perhaps more. Everything from sugar babies, to your standard decorating type to a few giant pumpkin experiments. Birds, bees of many varieties and winged dragonflies are now part of our backyard ecosystem. The salamanders are loving it.
Looks delicious!
Sarah, I live your hair, its so pretty with your natural coloring.
Looks good.
I live a KETO lifestyle also.
Thank you for the info on these pumpkins. I just now ordered me some seeds to plant for next year. Good Lord willing. Also I thought I would share a hack that I learned from someone on YouTube about cleaning out a pumpkin….use a canning jar lid. I have tried it and it works great. Thanks for your time as always and God Bless you and yours. Debbie from NC
I would love to try this pumpkin casserole. I need to rewatch this video.
The casserole looks great, but I would love to compare the ingredients between a pumpkin pie and the nutritional components regarding “keto“. I am not saying anything negative. I’m just curious.
I cut all pumpkin and squash with a child safe rounded serrated blade pumpkin knife from a carving kit I bought my kids 30 years ago. It works effortlessly great !🎉🎉🎉
Have you freeze dried pumpkin to make powder to add to soups?
I used a long Island cheese for my first foray into homemade pumpkin pies, and I LOOOOOVE it so much!! Such a delicious and rich pumpkin flavor! Will have to try this for sure!❤
I have a question for your next Q & A video, you may have answered this before, but has the types and amounts of foods changed since you both transitioned to a keto diet? I am keto too and would love an updated vegetable list of your garden. Thanks so much. Thank you for sharing this recipe. Looks delicious!
Could you use monk fruit?
Hi there, im a new sub and from New Zealand, we dont have canned pumpkin here and ive been wanting to cook with it and also will have a good harvest this year hopefully. I look forward to trying these!
Is there any chance you could show us how you make keto trail mix that you mentioned on this video. Been wanting to make a snack like that for a long time because my husband loves trail mix ( and maybe he wouldn’t cheat so much Lol)
I love you are sharing your Keto recipes! Keep sharing!
The "casserole" looks yummy and definitely made me think pumpkin pudding or pumpkin pie minus the crust. A word of caution though, if your Swerve sweetener contains Erythritol you need to consider swapping it for one that doesn't because the medical pros are now saying that there is a documented increased risk of cardiac events such as heart attack and stroke associated with the Erythritol. Given that you are following a keto lifestyle, you would be using artificial sweeteners on a more regular basis so this could impact you. This city gal would sure not be happy if you got sick because I love watching what you are doing on your homestead.
Hi Sarah, you should add some water to the baking sheet after you place it in the oven, it will evaporate and keep things moist. 🙂
What a beautiful pumpkin
And your wearing the appropriate pumpkin colored tshirt
looks yummy. Blessings from Arizona
I grew both long island cheese and burgess buttercup. The burgess buttercup I thought had a mich better flavor and texture. The flesh was smooth and dry. I had to add some liquid to puree it. The downside is it does not grow as big as the long island cheese, though from what you said yours didnt get that large anyway.
If you can you should definitely trial the burgess buttercup if you can. Since Long island cheese is a moschata and burgess buttercup is a maxima it should be fine.
Sara : great video .. can you tell me what is the name ? of the pumpkin you grew ? ❤️🙏
Cheese pumpkins are the best! I actually found this type out here in the New Mexican desert a few years ago and use that for puree prepping. I found another version called "candy", they are pretty sweet also.
Wherevdo you live in Missouri im in Roger's ark
Us ladies need a Sawzall in the kitchen! 😆For Pumpkin and squash cutting.
I love freezing fresh pumpkin. Thanks for sharing a different type of pumpkin you use. I've just used pie pumpkin b4. I'll have to try growing a different variety next year.
Your kitchen looks beautiful.
God bless
I grew the same variety!!!!! love it
I was just diagnosed with T2D and put on insulin and Mounjaro. I wasn't told how to cook for diabetes let alone how to use the meds they prescribed me. Your Keto recipes have been invaluable to me. I do a lot of keto and have cut sugar, flour, rice, potato, and all whites from our diet. More recipes, please!! 🙂