Baked Sausage and Pumpkin Bites

These baked sausage and pumpkin bites are the perfect low carb appetizer or snack for fall! Crispy rounds of baked summer sausage get topped with a creamy pumpkin and thyme spread and a sprinkle of buttery caramelized pecans, and each one is just 2g net carbs.

This is a sponsored post written by me on behalf of Klement's. All opinions are my own. Please see my disclosure policy for more details.

I recently had the opportunity to try some of the many sausage products from Klement's. These authentic, European-style handcrafted sausages really appealed to me! Their premium meat range includes summer sausages, snack sticks, fresh sausages, cocktail smokies, ring bologna and more.

For this seasonal appetizer I wanted to take the flavors of a classic sausage stuffing, the kind that goes inside the holiday turkey, and turn them into a bite-sized party snack. (If you want the real thing, try my Low Carb Sausage Stuffing.) Sweet pumpkin, savory sausage and toasty pecans are a combination that just works, which is why sausage and pumpkin recipes show up on so many fall tables. These baked pumpkin bites are ready in about 30 minutes and disappear even faster.

Key Ingredients & Substitutions

• Summer sausage. The artisan summer sausage from Klement's was perfect for this, and it comes in four flavors: Original, Cheddar, Beef and Garlic. Because it isn't stacked full of fillers, one entire summer sausage is just 6g net carbs! I used the original flavor, but I bet the garlic sausage would be great too. Any firm, fully cooked summer sausage or salami-style sausage will work, so check the label for added sugar.
• Pumpkin puree. Use plain canned pumpkin, like Libby's 100% pure pumpkin, NOT pumpkin pie filling, which is loaded with sugar. Homemade roasted pumpkin puree works too if it's nice and thick.
• Cream cheese. This makes the pumpkin spread rich and creamy and helps it hold its shape on top of each slice. Full-fat cream cheese gives the best texture; mascarpone or soft goat cheese are tasty swaps.
• Thyme. Fresh thyme leaves give the spread that stuffing-like flavor, and a few extra leaves make a pretty garnish. Dried thyme is fine in the spread; use about a third as much.
• Pecans and sweetener. The pecans are cooked in butter with a little Lakanto monk fruit sweetener until caramelized. Walnuts work the same way if that's what you have in the pantry.

How to Make Baked Sausage and Pumpkin Bites

To make this appetizer, slice the summer sausage into 16 slices, about half an inch thick.

Place the slices on a metal rack that has been placed on top of a baking sheet. Bake in a preheated oven for 15 minutes, or until the edges start to darken.

Meanwhile, add the pumpkin puree, cream cheese, fresh or dried thyme and salt and pepper to a food processor. Blend until smooth and set aside (this can be made in advance if necessary).

In a small sauté pan, melt some butter. Add chopped pecans and a sweetener like Lakanto, and cook the nuts until caramelized, stirring frequently. Spoon the pecans onto wax paper, baking parchment or a silicone mat to harden.

When the sausage slices have cooked, let them cool slightly and then soak up any excess grease with kitchen paper. Place the slices on a serving platter, and add a spoonful of the pumpkin mixture to each one. Finish each one with a few pieces of caramelized pecan and some fresh thyme leaves.

Helpful Tips

Use a rack for crispier sausage. Baking the slices on a wire rack lets the fat drip away and the hot air reach both sides, so they firm up and crisp at the edges instead of sitting in grease. If you don't have a rack, bake them on parchment and flip them halfway through.

Slice evenly. Keeping all the slices about the same thickness means they all finish baking at the same time. Very thin slices can curl up into little cups, which isn't a bad thing, but they'll need a few minutes less in the oven.

Soften the cream cheese first. Room-temperature cream cheese blends into the pumpkin in seconds and gives you a silky, lump-free spread. If you forget, microwave it for 10 to 15 seconds before it goes in the food processor.

Watch the pecans closely. Nuts go from toasted to burnt very quickly, so keep the heat at medium and keep stirring. Want a bigger batch for snacking? My Low Carb Caramelized Pecans use the same idea.

Assemble just before serving. These pumpkin appetizers are at their best slightly warm, with crisp sausage and crunchy pecans. Top the slices right before your guests arrive so the pumpkin spread doesn't soften the sausage.

Variations

• Garlic or cheddar sausage. Swap the original summer sausage for Klement's garlic or cheddar flavor for a slightly different bite.
• Spiced pumpkin. Add a pinch of cinnamon, nutmeg or pumpkin pie spice to the pumpkin mixture for a warmer, sweeter-tasting topping.
• Sage and bacon. Replace the thyme with a little chopped fresh sage and swap the pecans for crumbled crispy bacon.
• Spicy kick. Stir a pinch of cayenne or chipotle powder into the pumpkin spread, or add a thin slice of jalapeño on top.
• Goat cheese topping. Use soft goat cheese instead of cream cheese for a tangier spread that pairs beautifully with the pecans.

Serving Ideas

This delicious appetizer is best served slightly warm. Your guests will love the authentic meaty sausage, the soft pumpkin cream and the crunchy butter pecan topping. Arrange the bites on a platter for Thanksgiving, a Halloween party, game day or any fall get-together; count on three or four bites per person if there are other snacks on the table.

To build a low carb appetizer spread, serve them alongside a Keto Thanksgiving Cheese Ball with celery and cucumber slices for dipping, a bowl of olives, and some cured meats and cheeses. A glass of dry white wine or sparkling water with lemon rounds it all out nicely.

Storing & Freezing

The pumpkin spread can be made up to 2 days ahead and kept covered in the fridge, and the caramelized pecans will keep in an airtight container at room temperature for up to a week. Leftover assembled bites will keep in an airtight container in the refrigerator for up to 3 days. Warm them in a 325°F oven for 5 to 8 minutes before serving; the pecans soften a little in the fridge, so add a few fresh ones if you have them.

The assembled bites don't freeze well, because the cream cheese spread turns grainy once thawed. The baked sausage slices on their own can be frozen for up to 2 months: cool them completely, freeze them in a single layer, then transfer to a freezer bag. Reheat from frozen on a rack at 350°F for about 8 minutes, then top with freshly made pumpkin spread and pecans.

Want to find out where to get Klement's products near you? Here's their store locator! Or follow Klement's on Facebook, X (Twitter) or Instagram for updates and tips.

More Pumpkin Appetizers and Fall Recipes

If you loved these bites, here are a few more low carb fall recipes you might enjoy:

• Low Carb Pumpkin Cauliflower Risotto
• Low Carb Jack O'Lantern Dip
• Roasted Pumpkin Seeds (Keto Friendly!)
• Low Carb Brie and Cranberry Bombs
• 30+ Low Carb Halloween Recipes

📖 Recipe

StepAwayFromTheCarbs.com

Baked Sausage and Pumpkin Bites

4.86 from 7 votes

Baked sausage and pumpkin bites are an easy low carb appetizer: crispy baked summer sausage rounds topped with a creamy thyme pumpkin spread and buttery caramelized pecans. Just 2g net carbs per bite!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Makes: 16 Bites

Net Carbs: 2

Calories: 97

Ingredients Method Nutrition Notes

Ingredients

 

US CustomaryMetric

• 1 Klement's Beef Summer Sausage 12 oz (340 g); I used the original flavor, but beef or garlic work too
• ½ cup pumpkin puree
• 2 oz cream cheese
• 1 teaspoon fresh thyme leaves
• salt and black pepper
• ¼ cup chopped pecans
• 1 tbs unsalted butter
• 1 teaspoon low carb sweetener such as Lakanto monk fruit sweetener
• thyme leaves for garnish

Step-by-Step Instructions

 

Cook ModePrevent your screen from going dark

1. Preheat the oven to 325°F (160°C). Set a wire cooling rack on top of a rimmed baking sheet.
2. Slice the summer sausage into 16 even rounds, about ½ inch (1 cm) thick. Arrange them on the rack in a single layer and bake for 15 minutes, or until the edges start to darken.
3. Meanwhile, add the pumpkin puree, cream cheese, 1 teaspoon of thyme and a pinch of salt and pepper to a food processor. Blend until smooth, then set aside.
4. Melt the butter in a small skillet over medium heat. Add the chopped pecans and sweetener and cook for 5-10 minutes, stirring often, until the nuts are toasted and caramelized. Spoon them onto parchment paper, wax paper or a silicone mat to cool and harden.
5. Let the sausage cool slightly, then blot any excess grease with paper towels and arrange the slices on a serving platter.
6. Top each slice with a spoonful of the pumpkin mixture, a few pieces of caramelized pecan and a few fresh thyme leaves. Serve warm.

Nutrition

Serving: 1biteCalories: 97kcalCarbohydrates: 2gProtein: 3gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0gCholesterol: 21mgSodium: 192mgPotassium: 69mgFiber: 0gSugar: 0gVitamin A: 1268IUVitamin C: 1mgCalcium: 9mgIron: 0mgNet Carbs: 2g

Notes

Nutrition is per bite (the recipe makes 16). The monk fruit sweetener isn't counted in the nutrition, since it adds no net carbs.

Use plain pumpkin puree, not pumpkin pie filling, which contains added sugar.

The pumpkin spread and the caramelized pecans can both be made up to 2 days ahead. Keep the spread covered in the fridge and the pecans in an airtight container at room temperature.

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.