Peel and slice the pumpkin into the thinnest slices possible.
Arrange ⅓ of the pumpkin slices on the baking tray.
1 ½ lb Pumpkin
Season with salt and aromatic herbs.
1 teaspoon Herbs de Provence, ½ teaspoon Salt
Sprinkle with cheese.
8 oz Cheese
Repeat the last three steps two more times.
Pour the cream evenly over the top.
1 cup Cream
Preheat the oven and bake at 350°F (175°C) for 60 minutes.
Serve while it is still hot.
Quick Note
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Notes
Type of Pumpkin: Choose a firm, dense-fleshed pumpkin variety for this dish. Butternut squash or kabocha can be good alternatives if pumpkins aren't in season.
Cheese Variations: While the recipe suggests a neutral cheese, other options like parmesan, fontina, or mozzarella can also be used based on personal preference.
Cream Alternatives: If you're looking to cut down on calories, you can use half-and-half or a mix of milk and cream. For a richer taste, heavy cream is ideal.
Herb Variations: Fresh rosemary or thyme can enhance the earthy flavors of the pumpkin. Alternatively, a sprinkle of nutmeg can bring out a festive warmth.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Crust Texture: If you'd like an extra crispy top, consider adding breadcrumbs or crushed croutons in between the layers or on top before baking.