Low carb baked pumpkin puree with pumpkin spices and toasted pecans

This pumpkin casserole is super easy and quick to make for a busy dinner night. Mix canned pumpkin puree with butter, low-carb sweetener, pumpkin spices, and pecans and bake for ten minutes and you have a delicious, low-carb side dish everyone can enjoy.

Serving Size: 8

Ingredients for Pumpkin Casserole

  • Canned pumpkin puree, from two 15 oz cans
  • Low-carb brown sweetener, 6 Tablespoons (divided)
  • Butter, 1/4 Cup
  • Sea salt, 1/4 teaspoon
  • Cinnamon, 1/4 teaspoon
  • Nutmeg, 1/8 teaspoon
  • Ginger, 1/8 teaspoon
  • Pecans, chopped, 1/3 Cup

Instructions for Pumpkin Casserole

1.Preheat the oven to 177˚C (350˚F).

2.In a medium saucepan, mix butter, pumpkin puree, 4 Tablespoons of sweetener, and spices over medium heat. Stir until it comes to a boil. Reduce the heat and let it simmer for two minutes. 

3.Transfer the pumpkin mix to a baking dish. In a small bowl, mix chopped pecans with 2 Tablespoon of sweetener. Sprinkle the pecan mix over the pumpkin casserole. Bake for about 10 minutes until the top turns brown. 

4.Broil for a couple of minutes until the pecans are well toasted. Serve when it’s warm.

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