This autumn lasagna was inspired at the Portland Farmer’s Market amid the baskets of pumpkins and squash and the piles of kale. Since the air is cooler, I naturally gravitate towards rich food, and this certainly is that. Layers of kale, italian sausage, sugar-pie pumpkin béchamel, herbed-ricotta, and fresh mozzarella marry perfectly between lasagna noodles. The béchamel base is that of the one-and-only Julia Child with some pureed cooked pumpkin and nutmeg added for depth.
Buttermilk Pumpkin Pie is not for the faint of heart. It is for anyone who loved pumpkin pie but with a slightly sour twist. You’ll want to bake the crust a bit before you fill it because before the custard forms, the filling is pretty wet and dense. Don’t let that hold you back. Indulge. Enjoy. Who care’s if it’s the holidays?! This pie is good anytime!