Description

Layered Pumpkin & Pear Gratin with Brie, Pomegranate & Maple Pecan Crumble is an elegant autumn side dish made with tender pumpkin, sweet pears, creamy melted Brie, and a crunchy maple pecan topping. Fresh thyme, garlic, nutmeg, and juicy pomegranate seeds create a delicious balance of savoury, sweet, creamy, and tangy flavours.

Ingredients

For the Pumpkin and Pear Layers:

4 cups pumpkin, peeled and thinly sliced (600 g)

2 ripe but firm pears, thinly sliced (350 g)

2 tbsp olive oil (30 ml)

1 tbsp maple syrup (15 ml)

1 tsp fresh thyme leaves (2 g)

1/2 tsp garlic powder (1.5 g)

1/2 tsp kosher salt (3 g)

1/4 tsp black pepper (0.5 g)

For the Creamy Brie Layer:

200 g Brie cheese, thinly sliced

1/2 cup heavy cream (120 ml)

2 cloves garlic, minced (6 g)

1/4 tsp ground nutmeg (0.5 g)

For the Maple Pecan Crumble:

3/4 cup pecans, roughly chopped (85 g)

1/4 cup panko breadcrumbs (15 g)

2 tbsp maple syrup (30 ml)

1 tbsp unsalted butter, melted (14 g)

1/4 tsp ground cinnamon (0.5 g)

For Serving:

1/2 cup pomegranate seeds (85 g)

1 tbsp fresh thyme leaves (2 g)

1 tbsp maple syrup, for drizzling (15 ml)

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Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a medium baking dish with olive oil.

2. Place the thinly sliced pumpkin in a large bowl. Add the olive oil, maple syrup, fresh thyme, garlic powder, kosher salt, and black pepper. Toss gently until the pumpkin is evenly coated.

3. Arrange half of the seasoned pumpkin slices in overlapping layers in the prepared baking dish. Add a layer of sliced pears, followed by half of the Brie slices. Repeat with the remaining pumpkin, pears, and Brie, distributing the ingredients evenly.

4. In a small bowl, whisk together the heavy cream, minced garlic, and ground nutmeg. Pour the mixture evenly over the layered pumpkin, pears, and Brie.

5. Cover the baking dish loosely with foil and bake for 30 minutes, until the pumpkin begins to soften.

6. While the gratin bakes, combine the chopped pecans, panko breadcrumbs, maple syrup, melted butter, and ground cinnamon in a small bowl. Stir until the pecans and breadcrumbs are lightly coated and the mixture forms a coarse crumble.

7. Remove the foil and scatter the maple pecan crumble evenly over the gratin. Return the dish to the oven and bake uncovered for another 20–25 minutes, until the pumpkin is tender, the Brie is melted, and the topping is golden and crisp.

8. Remove the gratin from the oven and let it rest for 10 minutes. Scatter the pomegranate seeds and fresh thyme over the top, then drizzle with maple syrup.

9. Serve warm while the Brie remains creamy and the pecan crumble retains its crunch.

Notes

Slice the pumpkin evenly so all the pieces cook at the same rate. Choose ripe but firm pears to help them hold their shape during baking. Distribute the Brie evenly between the layers to create creamy pockets of melted cheese throughout the gratin. Keep the pecan crumble coarse for the best crunchy texture. Bake uncovered during the final 20–25 minutes to allow excess moisture to escape and the topping to become golden. Add the pomegranate seeds after baking to preserve their fresh colour, juicy texture, and tangy flavour. Allow the gratin to rest for 10 minutes before serving so the creamy sauce can settle. Butternut squash can replace pumpkin. Slice it evenly and check for tenderness during the final baking stage. A mild, creamy melting cheese can replace Brie, although the flavour and texture will vary. Prepare the sliced pumpkin and pears, cream mixture, and crumble ingredients separately in advance. Refrigerate them and assemble shortly before baking. Serve alongside roasted chicken, turkey, or pork, or pair with roasted vegetables and a crisp green salad. Refrigerate leftovers in an airtight container for 3–4 days. Reheat uncovered in the oven until heated through. The topping may soften during storage, but reheating can help restore some crispness. Nutrition information is approximate and may vary depending on the ingredients and brands used.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Side Dish
Method: Baking
Cuisine: American