Pumpkin gratin

Preparation 

Cut the flesh of the pumpkin into pieces, put in a casserole with three-quarters of the butter and cook over medium heat until softened.  

Put in a blender and purée it. Drain. The purée should be pasty. 

Heat the remaining butter in a casserole, sprinkle with flour and cook while stirring for 2 or 3 minutes. 

Add the milk, then the cream. Let boil a few minutes and add the pumpkin purée. Season with the salt, pepper, nutmeg.  

Beat the eggs and add them to the pumpkin purée. Pour the mixture into a greased oven dish and sprinkle with little pats of butter. Put it to brown in a hot oven preheated