Pumpkin and Sage Gratin

Pumpkin and Sage Gratin
Maria Nelson


1pound (16 oz) pumpkin puree
3 eggs
1cup heavy whipping cream
1cup grated Gouda or Gruyere cheese
1/4teaspoon ground cinnamon
1/4teaspoon ground nutmeg
1teaspoon salt
1/2teaspoon pepper
4 slices rustic white bread with the crusts removed
1cup grated Parmesan cheese
1teaspoon dried sage
3tablespoons melted butter


  1. Preheat oven to 350 F.
  2. In a large mixing bowl, combine the pumpkin puree with the eggs, whipping cream, cheese, spices, salt and pepper. Pour into a medium buttered baking dish. Place dish on a rimmed baking sheet and bake for 30-40 minutes until the edges are set and the inside of the gratin is still a bit wobbly.
  3. While the gratin bakes, add the bread, cheese and sage to the bowl of a food processor. Pulse for 15 seconds until crumbly. Pour the melted butter over the top and pulse briefly to combine. Remove the gratin from the oven, sprinkle the breadcrumb mixture over the top and return to the oven for 5 minutes or until the topping is browned and crisp, and the filling is completely set.

For more from Maria, visit her at Pink Patisserie.