Perfect for the autumn months when pumpkin is in season, this veganized pumpkin gratin is a healthier, yet delicious, take on the fall-time classic. (And if you happen to crave pumpkin during the rest of the year, you can just use canned pumpkin instead of fresh!) If you've never prepared your own homemade pumpkin puree before, read the Cook's Note at the bottom of the recipe to learn how!
As always, feel free to add more tasty things to your gratin; pecans, pine nuts, coconut, dried cranberries, dried figs, and fresh apple pieces are all welcome additions to this dish.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
- For the bread crumb topping:
- 3 slices white dairy-free bread (French bread, sourdough, or another white sandwich bread will do)
- 1/4 cup shredded dairy-free cheese, such as Daiya
- 1/2 t. salt
- 1/8 t. freshly ground pepper
- For the Filling:
- 3 cups pumpkin puree (from either steamed or canned pumpkin)
- 1/4 cup dairy-free sour cream, such as Tofutti
- 2 T. white granulated sugar
- 1 t. salt
- 1/2 t. sage
- 1/2 t. marjoram
- 1/2 cup finely chopped scallions (also known as green onions)
- 2 medium Bosc pears, cored and chopped
- Freshly ground pepper, to taste
- 4 T. softened dairy-free soy margarine, cut into small pieces
1. Preheat the oven to 450 F. Lightly grease a 1-quart gratin dish or casserole dish. Set aside.
2. Make the topping. In a food processor, process the bread crumbs, dairy-free cheese, salt and pepper, pulsing until the mixture resembles large crumbs. Transfer to a bowl and set aside.
3. Make the filling. Combine the pumpkin puree, dairy-free sour cream, sugar, salt, sage, and marjoram in a food processor, pulsing until well combined. Using a spoon, fold in the chopped scallions and pears. Transfer the pumpkin filling to the prepared casserole dish. Sprinkle evenly with the bread crumb topping, then dot with the dairy-free soy margarine. Bake for 15 to 20 minutes, or until the crumb topping is golden brown. Serve hot.
- For this recipe, I vastly prefer using Daiya Mozza Shreds over other varieties, but use whatever dairy-free cheese you're comfortable with.
- For gratins and other pumpkin casseroles, making your own puree from fresh pumpkin is always better than using canned. (Again, canned will work, so if you don't have fresh pumpkins available or the time to make your own puree, it is fine to use the canned.
- To prepare steamed pumpkin (for the pumpkin puree): Peel, seed, and cut a small to medium-sized pumpkin into 2-inch pieces. Place in a steamer basket set over a saucepan with 1-2 inches of boiling water. Cover and cook until tender, about 20 minutes. Puree the pumpkin and use in your pumpkin gratin or other pumpkin recipes!