[Liz]

Pumpkin Gratin

JACQUES PEPIN The only way I ate pumpkin as a child was in a savory gratin, so the first time I had it in the United States — sweet, in a pie — I thought it was a mistake. I’ve come to love pumpkin pie and I still enjoy pumpkin in the gratin of my youth. The combination of Swiss cheese, eggs, and cream comes together into something like a smooth and creamy soufflé, capturing the flavors of fall. Canned pumpkin speeds things up.

4 servings

1 can (15.5 ounces) 100% pure pumpkin puree (not pumpkin pie filling)
3 large eggs
1 cup heavy cream
3/4 cup grated Swiss cheese
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon unsalted butter
1 tablespoon grated Parmesan cheese
Preheat the oven to 350 degrees. Spoon the pumpkin puree into a food processor and add the eggs, cream, 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. Serve.

[Diana in Wisconsin]

Yum! Was planning on doing ‘The Great Pumpkin’ thread for the week of 29 Oct - 4 November. GMTA! :)

Will do a re-post of this recipe, for sure. You cannot go wrong with Jacques!

[Pete from Shawnee Mission]

Liz, it sounds like a great thanksgiving day dish! (I think I will try it before then!) ( I would not be surprised if Jaques' mother was probably using one of these pumpkins!)

https://www.rareseeds.com/musquee-de-provence-pumpkin

120 days. These gorgeous, big, flat pumpkins are shaped like large wheels of cheese and are heavily lobed and ribbed. The skin is a beautiful, rich brown color when ripe. The flesh is deep orange, thick, and very fine flavored; fruit grows to 20 lbs each. This traditional variety from southern France is great for fall markets. Pure European seeds.

https://www.seedsavers.org/category/squash
Rouge Vif d'Etampes Squash

(aka Bright Red Etampes, Cinderella) Beautiful French pumpkin introduced in the United States by W. Atlee Burpee in 1883; documented by Vilmorin the same year. Very flattened red-orange fruit with wide ribs, weighs up to 20 pounds. Favored by French chefs for rich soup stock. 95 days.