Nothing says cozy family dinner quite like the warm, comforting aroma of pumpkin and herbs filling the kitchen. This Pumpkin Casserole with Herbs has been my go-to fall side dish for years – it’s creamy, packed with flavor, and comes together in just about 40 minutes from start to finish. As a busy mom of two, I love recipes that taste like you spent hours cooking but are actually simple enough for weeknights. Trust me, the combination of rosemary, sage, and thyme with rich pumpkin puree and creamy ricotta will have everyone asking for seconds. Whether you’re looking for the perfect Thanksgiving side or just want to bring some autumn warmth to your table, this casserole never disappoints.
Table of Contents
Table of Contents
Why You’ll Love This Pumpkin Casserole with Herbs
This pumpkin casserole is the kind of dish that makes everyone at the table pause between bites just to savor it. Here’s why it’s a staple in my kitchen:
- Creamy dreamy texture: The ricotta and heavy cream melt together with the pumpkin for a velvety, almost custard-like bite.
- Herb magic: Rosemary, sage, and thyme whisper “fall” in every forkful—rustic, cozy, and just fragrant enough.
- Weeknight hero: 10 minutes of prep? Yes! You’ll have it in the oven before the kids finish their homework.
- Leftover love: Tastes even better reheated the next day (if there’s any left).
Seriously, it’s the side dish that could steal the show.
Ingredients for Pumpkin Casserole with Herbs
Gathering your ingredients is the first step to pumpkin casserole bliss! Here’s exactly what you’ll need – and yes, I’ve learned the hard way that these measurements matter:
- 15 oz canned pumpkin puree (not pumpkin pie filling – trust me, there’s a big difference!)
- 3 cloves garlic, minced (fresh is best, but I won’t judge if you use pre-minced in a pinch)
- 2 large eggs, at room temperature (they blend smoother this way)
- ½ cup heavy cream (this is where the magic happens)
- 6 tablespoons ricotta cheese, packed (whole milk ricotta gives the creamiest texture)
- 2 tablespoons Parmesan cheese, grated (the powdery stuff from the green can works in a pinch)
- ½ teaspoon each of dried rosemary, sage, and thyme (but fresh herbs? Even better!)
- ¼ teaspoon salt (I always start with this and adjust after baking)
See? Simple pantry staples that come together to make something extraordinary. Now let’s get mixing!
Equipment You’ll Need
No fancy gadgets required here – just a few basics from your kitchen that’ll make this pumpkin casserole a breeze:
- 7×11-inch casserole dish (or similar size – I’ve used an 8×8 in a pinch!)
- Mixing bowl (medium size works perfect for whisking everything together)
- Whisk (or fork if you’re feeling rustic – I won’t tell)
- Measuring cups/spoons (because eyeballing herbs never ends well)
That’s it! Now you’re ready to create some autumnal magic.
How to Make Pumpkin Casserole with Herbs
Alright, let’s dive in! This pumpkin casserole comes together so easily, but I’ve got a few tricks to make sure it turns out perfect every time. Follow these steps, and you’ll have a golden, aromatic dish ready in no time.
Step 1: Prep the Pumpkin Mixture
First things first – preheat that oven to 350°F. While it’s warming up, grab your mixing bowl and let’s get whisking! Crack in those two eggs, pour in the heavy cream, and add the minced garlic along with the salt. Now, whisk like you mean it – you want this mixture smooth and fully combined, no streaks of egg white left behind.
Next, gently fold in the pumpkin puree. I like to do this in two additions, whisking well after each, to avoid any lumps. The batter should look velvety and uniform – if it’s a little thick, that’s perfect! It’ll lighten up as it bakes.
Step 2: Layer and Bake
Time to assemble! Pour your pumpkin mixture into that prepared casserole dish, using a spatula to spread it evenly into all the corners. Now for the fun part – dollop spoonfuls of ricotta across the top. Don’t worry about being neat here; those little pockets of creamy cheese will be heavenly once baked.
Sprinkle on the Parmesan and all those gorgeous herbs – I like to pinch the dried rosemary between my fingers as I add it to wake up the oils. Pop it in the oven and let it bake for 25-30 minutes. You’ll know it’s done when the edges are slightly puffed and golden, and the center barely jiggles when you nudge the pan.
Pro tip: For an extra flavor boost, sprinkle a little extra Parmesan and a pinch of salt over the top right when it comes out of the oven. Let it rest for 5 minutes before serving – I know it’s hard to wait, but this helps the flavors settle beautifully!
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Creamy Pumpkin Casserole with Herbs in Just 40 Minutes
A creamy and flavorful pumpkin casserole with herbs, perfect for a cozy family dinner.
- Total Time: 40 minutes
- Yield: 6 servings 1x
Ingredients
- ¼ teaspoon salt
- 3 cloves garlic
- 2 large eggs
- ½ cup heavy cream
- 15 ounces pumpkin puree
- 6 tablespoons ricotta cheese
- 2 tablespoons Parmesan cheese
- ½ teaspoon dried rosemary
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
Instructions
- Preheat oven to 350°F.
- Combine salt, garlic, eggs, and cream in a bowl. Whisk until smooth.
- Whisk in the pumpkin puree.
- Spread the mixture into a casserole dish (7×11 pan recommended).
- Spoon ricotta cheese over the pumpkin mixture.
- Sprinkle with Parmesan cheese, rosemary, sage, and thyme.
- Bake for 25-30 minutes.
- Optional: Sprinkle additional Parmesan and salt before serving.
Notes
- Use fresh herbs for a stronger flavor if available.
- Adjust salt to taste.
- Serve warm for best results.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
Tips for the Best Pumpkin Casserole with Herbs
After making this casserole more times than I can count, here are my tried-and-true secrets for pumpkin perfection:
- Fresh herbs make all the difference – triple the amount if using fresh rosemary, sage, and thyme (their flavors are milder than dried).
- Taste before serving – I always add an extra pinch of salt at the end if needed.
- Serve warm, not piping hot – letting it rest 5 minutes helps the flavors bloom.
- Room temp ingredients blend better – take eggs and ricotta out 30 minutes early.
Follow these, and you’ll have the most flavorful, creamy pumpkin casserole every time!
Serving Suggestions
This pumpkin casserole plays so nicely with others! Here’s how I love to serve it:
- Alongside roasted chicken – the herbs in both dishes sing together
- With a crisp green salad to balance the richness
- Next to crusty bread for soaking up every creamy bite
- As part of a Thanksgiving spread – it’s the perfect autumnal side
Honestly? It’s so good I’ve been known to eat it straight from the pan with a spoon!
Storage and Reheating
This pumpkin casserole keeps like a dream! Just cover leftovers tightly and refrigerate for up to 3 days. When you’re ready for round two, reheat in a 300°F oven until warmed through – about 15 minutes. The oven brings back that perfect creamy texture without drying it out. (Trust me, the microwave turns it sad and soggy.)
Pumpkin Casserole with Herbs Variations
One of my favorite things about this recipe is how easily you can tweak it to suit your taste! Here are some delicious twists I’ve tried over the years:
- Cheese swap: Try crumbled goat cheese instead of ricotta for a tangier bite – it’s heavenly!
- Herb upgrade: Fresh sage leaves chopped fine make all the difference if you’ve got them.
- Spice it up: A pinch of nutmeg or cinnamon adds warm autumn vibes.
- Creamy alternative: Swap half the heavy cream for whole milk yogurt for a lighter version.
The beauty? Every variation still tastes like cozy fall in a dish.
Nutritional Information
Here’s the nutritional breakdown per serving (because yes, you can feel good about seconds!):
- Calories: 180
- Fat: 12g (7g saturated)
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 6g
- Sodium: 200mg
*Estimates will vary slightly based on your exact ingredients – especially the cheeses and cream you use. But hey, it’s packed with vitamin A from all that pumpkin goodness!
Frequently Asked Questions
Over the years, I’ve gotten so many great questions about this pumpkin casserole! Here are the ones that come up most often:
Can I use fresh pumpkin instead of canned?
Absolutely! Roast and puree your own pumpkin – just make sure it’s thick like canned puree (no excess water). I’ve found sugar pie pumpkins work best for flavor.
What if I don’t have all three herbs?
No worries! The recipe still works with just one or two. Sage alone gives that classic fall flavor, or try oregano for a different twist.
Can I make this ahead?
You bet! Assemble the casserole (without baking), cover, and refrigerate overnight. Just add 5 extra minutes to the bake time.
Is there a dairy-free version?
I’ve had success with coconut cream instead of heavy cream and almond milk ricotta – the texture changes slightly but still tastes delicious!
Got your own twist on this recipe? Share your version in the comments – I’d love to hear how you make it your own!
If you enjoyed this recipe, be sure to check out our other delicious recipes! You might also like our Pumpkin Bread or our Canned Pumpkin Soup.
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