Fresh Pumpkin Gratin

Several years ago I made my first Thanksgiving Pumpkin Pie from scratch. That means it's made from Sugar Pumpkins. They're not the Pumpkins you buy for Halloween to carve and put on the porch with a candle in it. They're Pumpkins specifically for cooking and they are delicious. If you have never made a recipe with fresh Pumpkin then you don't know what you've been missing all these years by buying canned Pumpkin for your Pies, Cakes, Cookies and.......... this Gratin.

Here's what you'll need:
Preheat the oven to 350 degrees
1 - 2qt. Gratin Casserole Dish. Typically these are either Oval or Round. Try not to use a deep one for this recipe. Grease it with Butter or use a Non Stick Vegetable Cooking Spray.

Sugar Pumpkins for cooking.

Fresh Pumpkin Gratin

3 small Sugar Pumpkins
4 Large Eggs
2 TBS Brown Sugar
3/4 Heavy Cream
1 tsp Cinnamon
Salt and Pepper to taste

Cut the pumpkins into 8 pieces.
Scrape the inside and remove the seeds.

In a large Soup Pot with a small amount of water:
Cook the Pumpkin on medium heat just until tender.
Drain
Purée with a hand held Immersion Blender.

Stir in:
Cream
Sugar
Cinnamon
Mix well.

Whisk in:
Eggs
Salt and Pepper to taste

Pour into the Gratin Casserole Dish.
Bake for 20 - 30 minutes.

Enjoy!
Peace in the Kitchen!