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KCTS 9 Cooks

Jacques Pepin’s Pumpkin Gratin

Public television cooking legend Jacques Pepin turns 80 in December. We want to start the celebration now, honoring his gift of inspiring us to cook and eat well for almost 20 years on PBS. Enjoy one of his childhood favorites that captures the flavors of the season. This custardy side dish pairs well with salmon or a roast. Serves 4 to 6 1 teaspoon unsalted butter 1 15-ounce can pumpkin puree (not pumpkin pie filling) 3 large eggs 1 cup heavy cream 3/4 cup shredded Swiss cheese 1/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1-2 tablespoons grated or shredded Parmesan cheese Preheat the oven to 350 degrees. Coat a 6-cup gratin (soufflé) dish with the butter. Spoon pumpkin puree into a food processor and add eggs, cream, Swiss cheese, salt and pepper. Process for 15 to 20 seconds to combine. Fill the prepared 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 either warm or at room temperature.

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I am going to try to make this in individual ramekins-either as a side dish or dessert on Thanksgiving.Maybe people who don't like pumpkin pie will give it a try.  Thank you

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