1 small pumpkin pie
1 tsbp. oil
½ cup water
3 tsbp. unsalted butter, cut into small pieces
½ tsp. salt
½ cup all-purpose flour
2 eggs
2 tsp. fresh sage, finely chopped
½ cup gruyere cheese, grated
Preheat oven to 400 degrees. Cut the pumpkin in half and scoop out the seeds. Rub the pumpkin halves with oil and place the cut side down on a baking sheet. Bake for 30-40 minutes or until pierced easily with a fork.
Remove from oven to cool. When cool, peel the skin away and discard. Measure out ¼ cup of pumpkin and refrigerate or freeze the rest for later use.
In a heavy-bottomed saucepan set over medium heat, combine the water, butter, and salt. Once the butter melts, stir in the flour. Stir quickly until the mixture binds together. Continue to stir for another minute while the pot sits on the heat.
Transfer the mixture to a bowl and let the mixture cool slightly. Stir in the 2 eggs, one at a time. Add the pumpkin, sage, and gruyere. Stir to combine well. Line a baking sheet with parchment paper. Pipe or spoon the mixture onto the baking sheet. Each Gougère should be 1 to 2 inches in diameter and should be spaced 1 inch apart.
Bake, without opening the door, for 10 minutes and then lower the temperature to 375 degrees for another 15 minutes, or until the gougers are golden brown and crisp on the outside.
Pierce each Gougère with a small sharp knife to release steam. Serve immediately.
