White Pumpkin Gratinee

White Pumpkin Gratinee

1-1/2 pounds Peeled, de-gunked and cut into large chunks White Pumpkin

1/2 cup Dried Sweetened Cranberries

8 oz Reduced fat White Cheddar, shredded

1/2 cup Whole Roasted Pecans

3 T Flour

3 T Butter

2 cups Milk
1 t Salt
1/2 t Pepper

6 Crushed Gingersnap Cookies & 1 T butter

Preheat the oven to 359oF
Butter or spray a casserole dish.

Warm 1/2 cup of the milk in the microwave till hot, pour over the cranberries in a bowl, let sit.

Melt the butter and flour in a pot till just bubbling, add the milk and cranberries and the other milk. Stir till thickened, Add the cheese and stir till melted Taste and season with salt and pepper.

Place the pumpkin and pecans in a baking dish and pour the sauce over all, gently stir to combine.
 Cover and bake for 45-50 mins or until a knife inserted in a piece of pumpkin indicates its tender.
Uncover and mix the cookies and butter in a bowl and sprinkle some over all and bake uncovered till brown and bubbly.
Serve with extra gingersnap/butter mixture to top.