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Pumpkin Gratin|Craving Something Healthy

Lightened Up Pumpkin Gratin

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Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 8 servings


  • 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-label id=6061]


Serving: 0g
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