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


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