Pumpkin gratin (or how to sneak in a whole package of spinach)

This is a twist on Jacques Pépin's recipe, who says "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, but as it's not available here in Spain, I use boiled, steamed, or baked pumpkin as instructed by Anne B., a mamamiga who moved back to the States a while ago.

Also, as I mention in the title, I put in the food processor a whole package of fresh spinach (Mercadona size), and sometimes, to make it more appealing to Maite I mix the parmesan with some breadcrumbs, to magnify the crispy top element, which she loves. Janet has mixed in pumpkin seeds to the topping, and of course, you can make infinite substitutions, change the kind of cheese, mix in some leftovers of, well, anything with a mild flavor, really!

4 servings

• 1 can (15.5 ounces, about 2 cups) 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 Farenheit (175ºC). Spoon the pumpkin puree into a food processor and add the eggs, cream, cheese, salt, and pepper (and spinach if using). 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.