Fresh mashed pumpkin can be used or canned purée, which is faster.
Serve 4
Preheat the oven to 350F (175C)
2 cloves of organic garlic
2 organic eggs
1/3 cup (80 ml) organic heavy cream
1 1/4 cups (280 ml) pumpkin purée
4 Tbs. (60 ml) organic ricotta cheese
1 Tbs. (30 g) Parmesan cheese
1/2 - 1 tsp. (2,5 - 5 ml) dried: rosemary, sage, and thyme
chopped organic pecans
optional:
- an organic sweet potato (Microwave for 15 minutes. Cool and mash.)
- little organic brown sugar
A. If using a fresh pumpkin:
1. Bake in the oven for 2 hours.
2. Cut and scoop out the pulp and seeds.
3. Mash with or without the seeds.
4. Continue with B1
B. If using purée pumpkin:
1. Whisk the garlic, eggs, creams, and optional brown sugar together.
2. Whisk in the pumpkin purée and optionals mashed sweet potato.
3. Spread into a casserole dish.
4. Spoon the ricotta cheese over the pumpkin mixture.
5. Spread the Parmesan cheese and sprinkle the spices.
6. Top with withe the pecans
7. Bake for 25-30 minutes.
