Found on http://www.kqed.org/w/morefastfoodmyway/pdf/206-recipe.pdf
The only way I ate pumpkin as a child was in a savory gratin, so the first time I had it in the United States sweet, in a pie I thought it was a mistake. I've come to love pumpkin pie and I still enjoy pumpkin in the gratin of my youth. 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.
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.
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|Serving Size: 1 Serving (356g)|
|Recipe Makes: 4|
|Calories from Fat: 374 (61%)|
|Amt Per Serving||% DV|
|Total Fat 41.5g||55 %|
|Saturated Fat 20.2g||101 %|
|Monounsaturated Fat 13.4g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 868.9mg||267 %|
|Sodium 994.4mg||34 %|
|Potassium 445.5mg||12 %|
|Total Carbohydrate 32.2g||9 %|
|Dietary Fiber 9.1g||36 %|
|Sugars, other 23.1g|
|Protein 31.4g||45 %|
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Calories per serving: 618
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