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


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