Pumpkin Gratin
Found on a website, this recipe combines pumpkin puree, eggs, cream, and cheese for a savory gratin reminiscent of a soufflé. It's a quick and flavorful fall dish.
Found on a website, this recipe combines pumpkin puree, eggs, cream, and cheese for a savory gratin reminiscent of a soufflé. It's a quick and flavorful fall dish.
- Carbohydrate 32.2215112499932 g
- Cholesterol 868.877499975576 mg
- Fat 41.5405424907859 g
- Fiber 9.07506270694733 g
- Protein 31.4031937499034 g
- Saturated Fat 20.1993804941646 g
- Serving Size 1 1 Serving (356g)
- Sodium 994.40149999875 mg
- Sugar 23.1464485430459 g
- Trans Fat 4.52378049935498 g
- Calories 618 calories
Step-by-step
- 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.
Preserved Versus Fresh Ingredients
Many cooks assume that swapping canned pumpkin puree for a fresh roasted squash requires a direct one-to-one volume replacement, but moisture levels differ wildly between the two. Canned pumpkin is concentrated and dense, whereas roasted winter squash like sugar pumpkin or butternut often holds excess water that will make the custard runny. Roast fresh squash cut-side down at 400 degrees Fahrenheit until fork-tender, then drain the pulp in a fine-mesh sieve for 30 minutes before blending.
Achieving the Proper Texture
The base relies on eggs and heavy cream to form a delicate, soufflé-like structure that depends entirely on thorough emulsification in the food processor. Process the dairy, eggs, and seasonings for 15 seconds to incorporate enough air for lift without overworking the proteins. Baking at 350 degrees for 35 to 45 minutes finishes the dish when the center registers completely set and the Parmesan crust turns lightly golden brown.
Dietary Adjustments
Modifying this dish for different nutritional requirements is straightforward because the dairy and cheese can easily be swapped. Heavy cream accepts plant-based alternatives like full-fat canned coconut milk without breaking the emulsion, provided the fat content remains above 35 percent. Swiss cheese and Parmesan can be replaced with firm, aged vegan melting cheeses that feature similar fat profiles to ensure proper browning on top.
