Inspiring healthier eating one dish at a time

Lightened Up Pumpkin Gratin

Anyone getting tired of pumpkin spice lattes and other sweet pumpkin treats yet? Yeah, I’m still enjoying them too. Give me another few weeks, and then I’ll be ready for the all too short peppermint season. And I just heard that Starbucks is introducing a new holiday flavor this week – Chestnut Praline Latte. Oh my deliciousness how I love the flavors of the holiday season! Why do these foods taste wrong in the summer? 

A while ago I was watching late night PBS (I know, it’s too wild around here), and I saw Jaques Pepin do a pumpkin gratin that sounded divine, and such a nice departure from the usually sweet pumpkin pie spiced treats. I lightened it up just a bit – it’s healthier but still quite decadent for your holiday table, and a lovely change from those marshmallow covered casseroles.


Pumpkin Gratin|Craving Something Healthy



The only pumpkin pie-like spice here is a pinch of nutmeg.  It’s flavored with Gruyere and Parmesan cheese and topped with buttery bread crumbs.  Hello Thanksgiving comfort food!


Pumpkin Gratin|Craving Something Healthy



Lightened Up Pumpkin Gratin

Prep Time: 15 minutes

Cook Time: 40 minutes

Yield: 8 servings

Serving Size: about 1/2 cup

Lightened Up Pumpkin Gratin


  • 1 medium shallot, minced
  • 1 tablespoon olive or canola oil
  • 1 15.5 ounce can pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • 4 oz Gruyere cheese, shredded
  • 1/4 cup grated Parmesan cheese, divided
  • 1/2 cup 1% milk
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • pinch of nutmeg
  • 1/2 cup fresh breadcrumbs
  • 1 tablespoon butter, melted


Preheat the oven to 350 degrees and spray a 6-casserole or gratin dish with cooking spray.

Heat the olive oil in a sauté pan on high, and sauté shallot in the oil until they begin to turn light brown in spots.

Spoon the shallots and pumpkin puree into the bowl of a food processor and add eggs, Gruyere, 2 tablespoons of parmesan, milk, salt, pepper and nutmeg. Process for about 15 seconds until smooth.

Toss breadcrumbs with butter and remaining 2 tablespoons Parmesan cheese.

Pour pumpkin mix into the casserole dish and top with breadcrumb mix.

Bake for 35-45 minutes until set and slightly browned on top. If crumbs start to get too brown before gratin is set, cover lightly with foil.


Adapted from Jaques Pepin

Nutrition Facts
Serving Size 1/2 cup
Servings Per Container 8

Amount Per Serving
Calories 168 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 69mg 23%
Sodium 384mg 16%
Total Carbohydrate 11g 4%
Dietary Fiber 2g 8%
Sugars 3g
Protein 9g 18%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


How are you doing pumpkin these days? Share your recipes and ideas please!

Eat well!


4 Responses to “Lightened Up Pumpkin Gratin”

  1. Meme says:

    This sounds delicious Anne! I had some pumpkin yogurt this morning for breakfast, but my favorite pumpkin recipe I’ve made this year is my pumpkin cornbread – it’s perfect with a bowl of chili

  2. Hey Anne, you win the prize! I think this is the first recipe for pumpkin that I’ve seen that doesn’t have sugar in it. It sounds so good, too!

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