4 servings
- 1 can (15.5 ounces) 100% pure pumpkin puree (not pumpkin pie filling). Here just make 2 cups pumpkin puree, which is better than canned American :)
- 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.
I made this today - it is delicious!
ResponderEliminarI made a few changes, I substituted somthing called "queso fresco batido" that has a very low fat content (bought in Mercadona for about a euro) for the cream. I also added some cooked pasta after mixing all the ingredients so it made a kind of pasta bake type thingy and could be our entire meal. I put a mix of pumpkin seeds and cheese on top. Made it while Leo napped and got Darren to put it in the oven while I was at work. The house smelt amazing when I got home and dinner was on the table as soon as Leo was alseep.
Oh and to make the "pumpkin" puree I just roasted a squash by cutting it in half and removing the seeds then sitting it in some water in a baking tray and putting it in the oven for 45 mins. You just scoop out all the insides when it's done and it's already in a puree form.
Thank you Soli - this is definately getting added to my repetoire!