Oct 4
2010

Savory Pumpkin & Sage Gougère Recipe

Pumpkin & Sage Gougeres (Cheese Puffs) Recipe

With the arrival of fall and patches of pumpkins springing up everywhere, I am thinking of my family as they prepare to celebrate Thanksgiving. Canadian Thanksgiving is celebrated on the second Monday of October and, unlike the American version, has nothing to do with “the Pilgrims and the Indians”. Rather, it is a celebration of a successful harvest. Since Canada is further north than the United States, harvest season takes place at an earlier time, which explains the timing of the holiday. At least, that is what we tell ourselves. Really, we are trying to be quietly different. If you know any Canadians, you may notice that they are typically fairly understated, humble people. Unless, of course, the subject of hockey comes up. Then we are sure to gloat about certain Olympic hockey victories over our neighbor to the south.

So, what do Canadians eat at Thanksgiving? Some of the usual suspects turn up – turkey, stuffing, mashed potatoes, pumpkin pie, and cranberry sauce, to name a few. When the first cans of pumpkin appeared in our grocery store, I grabbed an armful and loaded up our cart. Visions of pumpkin breads, pies, and muffins floated through my head. That is, until I reflected on my infatuation with choux pastry and, more specifically, gougères (cheese puffs). Last year I made two versions of these quick and easy appetizers, Sage & Gorgonzola Gougeres and Bacon, Cheddar Cheese & Scallion Gougeres. The slightly crispy outside gives way to a soft inside filled with whatever flavors you dream up. They work well as finger-food appetizers with a glass of wine or as a side to your favorite chili. This version does not boast any cheese, but the creamy, tender texture would make you think otherwise.

PumpkinSageGougeres1

The recipe:

Preheat the oven to 400 degrees F.

In a heavy-bottomed medium saucepan set over medium heat, combine water, butter (cut into small pieces), and salt. Stir constantly and be certain the mixture does not come to a boil. 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.

PumpkinSageGougeres2

Transfer the mixture to a bowl and let the mixture cool slightly, about 10 minutes. Stir in 2 eggs, one at a time. Be certain that the first egg is fully combined into the mixture before adding the second egg. Add the canned pumpkin and minced sage. Stir to combine.

Line a baking sheet with parchment paper. You can either spoon or pipe the dough onto the parchment paper. If you decide to pipe it, use a 1/2-inch plain tip or just use a coupler. Each gougère should be 1 to 2 inches in diameter, and they should be spaced 1 inch apart. Sprinkle a few grains of kosher salt on the top of each gougère.

PumpkinSageGougeres3

Bake, without opening the door, for 10 minutes and then lower the temperature to 375 degrees F for another 15 minutes, or until the gougère are golden brown and crisp on the outside. Pierce each gougère with a small, sharp knife to release the steam, which will stop them from becoming soft. Serve immediately. If the gougère lose their crispness while sitting, reheat them in a 375 degree F oven for 3 minutes.

PumpkinSageGougeresLS

Other gougères recipes:

Cookin’ Canuck’s Bacon, Cheddar Cheese & Scallion Gougeres
Cookin’ Canuck’s Sage & Gorgonzola Gougeres
Anne’s Food’s Jalapeno Cheese Puffs
Food Wishes’ Black Pepper & Thyme Gougeres

Savory Pumpkin & Sage Gougère Recipe

Yield: Makes 15-18 large or 35-40 small gougères.

Savory Pumpkin & Sage Gougère Recipe

Ingredients

  • 1/2 cup water
  • 3 tbsp unsalted butter, cut into small pieces
  • 1/2 tsp salt
  • 1/2 cup flour
  • 2 eggs
  • 1/4 cup canned pumpkin (not pumpkin pie mix)
  • 1 1/2 tsp chopped fresh sage
  • 1/2 tsp (approximately) kosher salt

Instructions

  1. Preheat the oven to 400 degrees F.
  2. In a heavy-bottomed medium saucepan set over medium heat, combine water, butter (cut into small pieces), and salt. Stir constantly and be certain the mixture does not come to a boil. 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.
  3. Transfer the mixture to a bowl and let the mixture cool slightly, about 10 minutes. Stir in 2 eggs, one at a time. Be certain that the first egg is fully combined into the mixture before adding the second egg. Add the canned pumpkin and minced sage. Stir to combine.
  4. Line a baking sheet with parchment paper. You can either spoon or pipe the dough onto the parchment paper. If you decide to pipe it, use a 1/2-inch plain tip or just use a coupler. Each gougère should be 1 to 2 inches in diameter, and they should be spaced 1 inch apart. Sprinkle a few grains of kosher salt on the top of each gougère.
  5. Bake, without opening the door, for 10 minutes and then lower the temperature to 375 degrees F for another 15 minutes, or until the gougère are golden brown and crisp on the outside. Pierce each gougère with a small, sharp knife to release the steam, which will stop them from becoming soft. Serve immediately. If the gougère lose their crispness while sitting, reheat them in a 375 degree F oven for 3 minutes.

Notes

From the kitchen of Cookin' Canuck | www.cookincanuck.com

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{ 40 comments… read them below or add one }

1 Pegasuslegend October 4, 2010 at 11:56 pm

these are wonderful looking and that sage flavor and pumpkin! love it great job with these~

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2 Lydia (The Perfect Pantry) October 5, 2010 at 1:12 am

I'm not a huge fan of pumpkin so I often substitute canned squash puree for the pumpkin. My sage plants are standing ready to be plucked, and this looks like the perfect recipe to try.

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3 Drick October 5, 2010 at 1:27 am

fascinating … bet the flavor is just awesome

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4 marla {family fresh cooking} October 5, 2010 at 1:43 am

I have always loved canadians-great folks. Happy as heck. Gosh these gougeres look amazing. The pumpkin sage combo is wonderful. Love the dollops on the baking sheet :) See you in a few days. Soooo excited to meet you. xo

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5 danasfoodforthought October 5, 2010 at 1:49 am

Pumpkin cheese puffs?? I've never heard of such a thing, but I like the sound of it!!

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6 Elin October 5, 2010 at 3:04 am

Hi CC,
It must be pumpkin season now for I see many recipe using pumpkins :) This is sure great. First time I see pumpkins in a gougere recipe. Nice job..all the gougere looks the same size :)

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7 Lora October 5, 2010 at 4:33 am

wonderful. fantastic flavors!

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8 even-star October 5, 2010 at 11:58 am

oh my squee! these are lovely. I love the colour. I didn't know you could add like other stuff to a basic choux pastry. They look so fluffy and light too!

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9 Emily Malloy October 5, 2010 at 1:08 pm

Wow. These are beautiful. I bet they are so full of flavor, too!

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10 bellini valli October 5, 2010 at 2:22 pm

These would be the perfect beginning to a "gut busting" Candian Thanksgiving dinner. I can't wait.

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11 blackbookkitchendiaries October 5, 2010 at 4:57 pm

they look so perfect! i love the touch of sage in here. thank you for sharing.

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12 Isabelle October 5, 2010 at 7:04 pm

Oh wow. I was planning on keeping Thanksgiving pretty low-key this year, but I don't think I can resist making a batch of these pretties… the colour alone is worth the effort!
Besides, I've been trying to think of uses for my sage plant, since it's nearly done for the season, so this is perfect. Thanks ever so much for this recipe.

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13 alison @ Ingredients, Inc. October 5, 2010 at 7:19 pm

Wow these look great and very few ingredients!

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14 Bree October 5, 2010 at 9:26 pm

These look amazing! This would be a perfect pre-turkey appetizer this weekend. Could they be made ahead and reheated or would they lose too much texture?

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15 Island Vittles October 5, 2010 at 10:27 pm

These look delicious! And your explanation of choux pastry was great too. These are a great seasonal treat. Theresa

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16 Chef Fresco October 6, 2010 at 1:14 am

These little guys looks so cute! Great fall recipe!

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17 Barbara | VinoLuciStyle October 6, 2010 at 2:05 am

These look unique and amazing; what' not to love about puffy pastry with cheese?

By the way, although our American tradition seems rooted in the story of Pilgrims and Indians, Thanksgiving was actually intended as a day to set aside and thank God for the abundance that was bestowed on the those early settlers. In our home that remains a constant to this day; a day of thankfulness. Well, and food.

http://www.wnd.com/news/article.asp?ARTICLE_ID=25419

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18 Robyn October 6, 2010 at 2:18 am

What a great combination in this little beauty!

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19 Belinda @zomppa October 6, 2010 at 2:19 am

One word: yum.

Two words: I want.

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20 Tickled Red October 6, 2010 at 1:19 pm

These look so good! I have never made them before but I can't wait to see if I can make some just as nummy.

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21 Maria October 6, 2010 at 3:27 pm

I love the bright orange color. I am sure they are tasty too:)

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22 allythebell October 6, 2010 at 3:38 pm

These look amazing. I am definitely trying them this Thanksgiving (the Canadian version, of course).

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23 Michelle October 6, 2010 at 4:31 pm

How cute are these and such a gorgeous color too!

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24 Jenny October 6, 2010 at 4:45 pm

How festive and adorable are these? Great recipe!

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25 Table Talk October 6, 2010 at 6:28 pm

I remember the sage/gorgonzola version—this would be a nice addition to the Thanksgiving table. A little bite (or two) is all you need to round out the plate.
Happy (Canadian)Thanksgiving!

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26 Sortachef October 6, 2010 at 8:13 pm

Wow, Daria. I'm trying to imagine cheese with pumpkin, but my taste bud memories come up short every time… I'll have to give these a shot! And I really like the photo of the raw gougettes on parchment.
Thanks and Happy Thanksgiving!

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27 Evan @swEEts October 6, 2010 at 8:13 pm

I've never heard of these, but I sure am glad I have now.. they sound/look wonderful!

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28 bunkycooks October 6, 2010 at 11:51 pm

I love these little puffs! I make them with cheese, but need to try your version for the Fall.

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29 Nancy October 7, 2010 at 12:58 am

Well, my mother was born in Canada so I have a special fondness for the country and the people!! I also have a fondness for gougeres as well and I love your version with pumpkin – can't wait to try these!!

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30 Celeste October 7, 2010 at 2:05 am

Yes, yes, YES! These are perfect for Thanksgiving. Thank you for sharing. They sound amazing!

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31 Tracy October 7, 2010 at 12:57 pm

Wow, these are AMAZING! What a wonderful fall version of gougères!

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32 A SPICY PERSPECTIVE October 7, 2010 at 5:46 pm

Gorgeous! This is a keeper–perfect for holiday parties!

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33 healy October 9, 2010 at 8:29 am

a floating treat. . .In love. =)

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34 Angie October 10, 2010 at 6:08 pm

These look too good! I love savory pumpkin recipes.

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35 Ari October 11, 2010 at 3:12 am

Sage is my absolute favorite herb, not to mention perfect for all things fall. I've made gougères in the past and am always so amazed at how simple the dough is to prepare. Thanks for posting, can't wait to try this!

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36 Cristina October 15, 2010 at 12:28 am

I'm definitely trying these, sounds like a great combination – the pumpkin and sage.

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37 Pretend Chef October 15, 2010 at 2:27 pm

I love this time of year and seeing all of the autumn goodies and meal ideas! These sound and look delicious!

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38 Kate October 15, 2010 at 2:55 pm

Wow, this recipe looks great, but I don't suppose you could freeze and reheat? I guess the crispiness would not survive…

I, too, am a Canuck living in another country. I started out in Winnipeg, moved to Germany after university, and am now in Grenada in the Caribbean – talk about nice spices! My (German) husband and I run a little holiday resort (with good food). He does the cooking, I do the baking and sides, work with fruit (lime marmalade is my latest favourite), etc.

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39 Kara October 7, 2011 at 7:02 am

I am having a mini thanksgiving this weekend! I will definitely make these!

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40 michele September 3, 2013 at 1:03 pm

Yum. Thank you for saving me some recipe experimentation time. I have been planning on devising a recipe for a sweet potato Parisian gnocchi — I think the airiness of puff will lighten the gnocchi as opposed to the traditional Italian sweet potato or squash gnocchi. Whenever I make cheese gougere (a favorite appetizer in my home) I make extra to boil for gnocchi, freeze them, then lightly pan fry them in browned butter with vegetables and herbs. And now you have given me the proportions for a sweet potato or squash version — so lovely with browned butter! Can’t wait!

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