Photo of Pumpkin gratin with crispy rosemary-Parmesan topping by WW

Pumpkin gratin with crispy rosemary-Parmesan topping

SmartPoints® value per serving
Total Time
1 hr 8 min
18 min
50 min
This savory gratin is packed with caramelized onions and creamy pumpkin, and then nestled under a rosemary-Parmesan crust. Put aside enough time to get the onions nice and tender, which could take up to 10 minutes, as they add so much sweetness and depth of flavor to this gratin. It also features canned pumpkin, eggs, evaporated milk, and plain breadcrumbs, most of which you may already have on hand. The delicious cheesy breadcrumb topping is irresistible and really puts this dish over the top. Just make sure that the gratin bakes long enough for the breadcrumbs to get properly browned.


Cooking spray

2 spray(s)

Olive oil

1 Tbsp

Uncooked onion(s)

1 large, thinly sliced and separated into rings

Canned pumpkin

1 pound(s)


2 large egg(s)

Fat free evaporated milk

½ cup(s)


2 Tbsp, fresh, leaves, chopped, divided

Grated Parmesan cheese

3 Tbsp

Dried plain breadcrumbs

4 Tbsp, or fresh (fresh preferred)

Cooking spray

1 spray(s)


  1. Preheat oven to 400ºF. Coat a 9- X 9-inch pan with cooking spray.
  2. Heat oil in a large nonstick skillet over medium-high heat. Cook onion until soft and caramelized, stirring to prevent sticking, about 9 to 11 minutes; allow to cool.
  3. Place cooled onion, pumpkin, eggs and milk in a large bowl; mix to combine. Add 1 tablespoon of rosemary and pour into prepared pan.
  4. Combine remaining tablespoon of rosemary, cheese and bread crumbs in a small bowl; mix and 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.