Tuesday, October 4, 2011

Pumpkin Gratin

I thought of this dish while pondering what the heck else can be done with pumpkin.  I remember watching an episode of Jacques Pepin and he made a savory pumpkin dish, sort of like a pumpkin like quiche, without the pie filling.  Actually the term gratin only refers to the type of dish used to cook it in.  I do not have a gratin so I just used a square baking dish.  I guess it worked! But seriously if you can get over the fact that the texture is just like pumpkin pie but it's not sweet, it really does grow on you... I love it!

Of course I modified the ingredients.

Here are the original ingredients:  Pumpkin Gratin
  • 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.

My version of Pumpkin Gratin

- 1 can of pumpkin puree (14 oz jar was what I had)
-3 eggs
-3/4 cup of milk
- 1/4 greek yogourt
- 3/4 cup grated skim mozzarella 
- some peper
- a bit of butter for the pan
- a sprinkle of mozzarella cheese for the top  

all directions were the same, except it took my dish 60 minutes at 350F.  I think that next time I make it I will put the oven at 400F and hope to cook it in 40 minutes.

And for your interest here is the episode of (it's only 26 minutes and you can skip to the pumpkin gratin part) Jacques Pepin!  I love his accent!

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