Pumpkin Gratin

Wednesday, October 07, 2015

Courtesy of:  Jacques Pepin for


1 can (15.5 oz) pure pumpkin puree (not pumpkin pie filling)
3 large eggs
1 cup heavy cream
3/4 cup grated Swiss cheese
3/4 tsp salt
1/2 tsp freshly ground black pepper
1 tsp unsalted butter
1 tbsp grated Parmesan cheese

Preheat oven to 350 degrees.  Spoon the pumpkin puree into a food processor and add the eggs, cream, Swiss cheese, salt and pepper.  Process for 10 to 15 seconds to combine.  Coat a 6 cup gratin dish with the butter.  Fill the dish with the pumpkin mixture.   Sprinkle the Parmesan cheese on top and bake for 35 to 45 minutes until set and lightly browned on top.

Makes 4 servings.


Go Back


Potato blue cheese Leek baguette remoulade strata pineapple Farmers' Market gratin yellow onion brown sugar walnuts tenderloin pecans compote pork shiitake sour caesar buttermilk sour cream reggiano pork chop chocolate chili jam conserve cake zucchini gruyere chorizo absinthe feta Shitake Mushrooms crepes dijon plum prosciutto spring knots fritters beet wasabi steak radish hazelnuts chiles bruschetta sweet crisp couscous creme celery root jack coeur hickory bacon jack cheese garlic cilantro beef apples Recipes coriander radishes tostadas celeriac rhubarb dill biscuits scapes ramps snow peas sweet potato olives Cider kluski blueberry vinaigrette eggs buckwheat panzanella egg noodles chipotle spiced winter squash mint casserole capers egg rouille Red Onion strawberries Soup almond milk verde swiss bloody mary fondue peppers cornmeal curry Dressing cheese bbq bulgar white beans Spinach sauce peas flank leeks Cranberry Beans spelt turnips kohlrabi Eggplant walnut oil sausage cranberry dilly shrunken heads anchovy fraiche slaw beets gorgonzola turnip fennel bulb currants pudding carrot tops cauliflower sandwich watercress bell pepper Squash beer onions baby bok choy vanilla wafers Drinks polenta chimichurri tortillas goat Cheese cucumber pumpkin daisy pickled vegetable bok choy cantaloupe cointreau pie butter tomatoe shallots Beans Greens carrot top lemon grass almonds carrot fronds pesto okra sunchokes tomato juice Chevre tuscan bosc plums Tomatoes green beans mushrooms syrup carrots meatballs collins Apple Tomatillos sandwiches cream shelling berry vegetarian Vegan Swiss Chard Salad fennel seeds nectarine chimmichurri Bread chicken tomato scallions onion Salsa celebration tomato corn pie Spread chives anise cockaigne kalamata Kale bulgar wheat basil yogurt peach latkes mustard greens beet greens barley gazpacho parmesan pepper gouda parmigiano Side gin coeur a la creme wrap autumn pecan fennel chicken dinner salad honey flank steak pancake Jerusalem artichoke Rice wine vinegar sherry muffins stuffing wheat flour sesame pears roasted mushroom poblano chili peppers oats green pepper maple syrup celery hearts habanero coconut milk asparagus chilies maple bean paste tart shitake thai Corn plum tomatoes Poblano Chili pine nuts arugula pasta strawberry frittata cream cheese kirsch lettuce imam fritter bread pudding melon artichoke heavy whipping cream potatoes Butternut bayeldi