Provencal pumpkin tian

Provencal pumpkin tian

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(2 ratings)

Cook: 40 mins


Serves 6 as a side dish

A creamy starter or side dish for 6 people – it works really well with roast meats and chicken

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal177
  • fat13g
  • saturates6g
  • carbs8g
  • sugars0g
  • fibre1g
  • protein8g
  • salt0.41g
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  • 750g seeded pumpkin (weight with skin but without seeds and fibres)



    Pumpkins are the most famous of all the winter squashes, and are most associated with Halloween…

  • pinch of grated nutmeg



    One of the most useful of spices for both sweet and savoury

  • 1 medium onion, roughly chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 25g vegetable oil
  • 1 tbsp plain flour
  • 250ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 1 medium egg, lightly beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 85g gruyère cheese, grated



    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

  • handful of flaked almonds


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…


  1. Preheat the oven to 200C/fan 180C/gas 6. Peel the pumpkin and cut the flesh into smallish pieces. Put it in a pan with about 6 tbsp water. Put the lid on and steam for 15-20 minutes until very soft.

  2. Mash with a masher or fork, season and add the nutmeg. If it is watery, return to the heat and cook for 1-2 minutes, stirring occasionally, until most of the liquid has evaporated.

  3. While the pumpkin is steaming, fry the onion in a medium-sized saucepan in the butter and oil for about 10 minutes, until softened but not brown. Add the flour and cook, stirring, for 1 minute. Gradually pour in the milk, a little at a time, stirring all the time to prevent lumps from forming, and cook over a low heat until the sauce thickens.

  4. Mix the white sauce with the pumpkin and the egg, and beat well. Pour into a well-buttered small ceramic baking dish. Sprinkle over the cheese and almonds and bake for 40 minutes, or until slightly firm and golden on top.

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Comments, questions and tips

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15th Apr, 2013
Just a generic comment about pumkins in general: I love pumpkin, but i have a real gripe with the big orange "halloween" pumpkins, which i always think are utterly flavourless and uninteresting. If you ever see the grey-skinned variety of pumpkins (extremely poplular in Australia/New Zealand) for sale in the UK they are DELICIOUS - I can't recomend them enough.
13th Oct, 2009
I really enjoyed this recipe. I was very skeptical, but it baked up beautifully and was a nice, light, comforting side-dish. I think it will make a nice addition to a Christmas dinner. I used a sieve to push all of the liquid out of the pumpkin after mashing which i think helped it to set while baking.
21st Dec, 2008
I had been meaning to try this for ages (having a glut of home grown pumpkin to use up in a 1000 different recipes) and nearly didnt because of the comments above. I am glad I did as it was absolutely delicious! We had it with roast pork and out of the 7 people eating everyone liked it. Highly recommended. Do try! but make sure you season well and I used some Parmesan on top since I didnt have anything else.
poshpause's picture
17th Nov, 2008
I tried this to go with a roast bacon joint. Both myself (and I can usually eat most things) and my family all thought it was beyond disgusting. Mine turned out really pale (although the cheesy top browned up well enough), and had the consistency of scrambled egg. It truly tasted of nothing. The cheesy top was nice - but that was as far as it went. I can only think I did something wrong, or something was left out of the recipe!
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