Pumpkin Parmigiana: the tasty, low-carb recipe you can’t miss this fall

Total time: 55 Min
Difficulty: Low
Serves: 8 people
By Cookist

Feeding a few low-carb friends or family members this Thanksgiving? Then this is the dish for you! This Pumpkin Parmesan is an easy, low-carb, layered main dish recipe. Because of the overabundance of pumpkin during this time of year, it’s the perfect dish to make for the Thanksgiving dinner table. So what is Pumpkin Parmigiana? It’s the fall variation of the classic eggplant parmesan.

The sweetness of the pumpkin goes so well with the saltiness of the speck. While the mozzarella and parmesan add richness and flavor. It’s a great dish for making ahead of time, as you can assemble the casserole and bake it when ready. The top becomes crispy, while the center remains deliciously creamy. You’ll love this fall-themed main dish, where pumpkin takes the center stage!

Tips For Making Pumpkin Parmesan Casserole

If you prefer, you can also use eggplants instead and make a classic Eggplant parmesan. Or you can add eggplant to stretch the dish!

There’s no need to cook the pumpkin beforehand. Just make sure to slice them thin enough, otherwise they won’t cook through in time.

Make it healthier by using ricotta cheese instead of mozzarella.

Make a vegetarian version by leaving out the speck.

You can leave out the speck and use another protein instead: cooked bacon, sausage, or turkey will all work well.

If you prefer the added texture, you can add a sprinkle of Panko breadcrumbs before baking.

To make the pumpkin parmigiana ahead of time, prepare the pumpkin and assemble the dish. Cover with plastic wrap, and store in the fridge. Bake before serving, adding 10 minutes to the baking time.

Add more flavor by adding more herbs or veggies. The following would work great:

  • Kalamata Olives
  • Roasted red peppers (use store-bought jar peppers, or roast your own)
  • Feta cheese
  • Sauteed mushrooms
  • Wilted spinach

How To Store Pumpkin Parmigiana

Pumpkin parmigiana leftovers can be stored in the fridge for up to 4 days. Cool the baked dish, cover it, and refrigerate. If you’re ready to serve the dish, heat it in the oven.


1 kg
Extra virgin olive oil
Parmesan cheese
speck slices
Mozzarella cheese

How To Make Pumpkin Parmigiana

Peel the pumpkin and remove the seeds. Use a sharp knife to cut the pumpkin into thin slices (maximum 5 mm or 1/5 inch).

Dust the pumpkin slices with flour.

Drizzle olive oil in a baking tray of about 20x30cm. Add the pumpkin slices.

Sprinkle with parmesan, then add slices of speck.

Add slices of ​mozzarella, a drizzle of oil, and a pinch of salt.

Continue to layer the ingredients in the same way, until finished. Finish with slices of pumpkin, salt, pepper, breadcrumbs, and parmesan, flavored with thyme a drizzle with oil.

Bake in a preheated oven at 200°C/400°F for 40 minutes. Remove from the oven and let it cool for a few minutes.

Slice, serve and enjoy!

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