Pumpkin Gratin with Crispy Rosemary-Parmesan Topping

Adapted from Weight Watchers

While the taste of this dish was good, I wasn’t thrilled with the consistency. (and I must have been sipping a pumpkin martini when I took photos. I mistakenly labeled a shot of the martini as gratin. Oops.)


  • Cooking spray
  • 1 tbs EVOO
  • 1 Vidalia onion, thinly sliced and separated into rings
  • 1 16 oz can pumpkin puree
  • ½ c egg substitute
  • ½ c fat-free evaporated milk
  • 2 tbs fresh rosemary, chopped
  • 3 tbs freshly-grated Parmigiano-Reggiano cheese
  • 4  tbs Panko or bread crumbs



  • Preheat oven to 400°.
  • Coat a 9 X 9 inch pan with cooking spray.
  • Heat oil in a large nonstick skillet over medium-high heat and cook onion until caramelized, stirring to prevent sticking, about 9 to 11 minutes.
  • Remove from heat to cool.
  • Place cooled onion, pumpkin, eggs and milk in a large bowl; mix to combine.
  • Add 1 tbs of rosemary, mix and  pour into prepared pan.
  • Combine remaining tbs of rosemary, cheese and bread crumbs in small bowl and mix well.
  • Sprinkle over pumpkin mixture.
  • Lightly coat with cooking spray.
  • Bake until firm and heated through, about 35 to 40 minutes.
  • Slice into 6 pieces and serve.

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