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
Pumpkin Gratin|Craving Something Healthy

Lightened Up Pumpkin Gratin

A delicious side dish for Thanksgiving or fall dinners
5 from 1 vote
Print Pin
Course: Side Dish
Cuisine: French
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 8 servings
Calories: 171kcal


  • 1 medium shallot minced
  • 1 tablespoon olive oil
  • 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


Serving: 0g | Calories: 171kcal | Carbohydrates: 13g | Protein: 10g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 66mg | Sodium: 469mg | Potassium: 221mg | Fiber: 3g | Sugar: 4g | Vitamin A: 8810IU | Vitamin C: 3mg | Calcium: 238mg | Iron: 1mg
Did you make this recipe?Tag me @CravingSomethingHealthy!

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

Eat well!


  1. 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!

    1. Thanks Mireya – glad you like it! I think there’s a limit on how many sweet pumpkin treats one can take 🙂

  2. 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

    1. Oh that sounds so delicious Meme! I pinned that recipe a while ago, and it sounds perfect for dinner tonight!

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