Sweet Pumpkin Timbale by Chef Tell

📖 History & Tradition: The Timbale

The word timbale comes from the French for “kettledrum,” a nod to the drum-shaped molds in which these dishes were baked. Popularized in 19th-century French cuisine, timbales were considered the height of elegance—small, molded portions of custard, pasta, rice, or vegetables, often served as a centerpiece at banquets.

By the early 20th century, American cookbooks were filled with both savory and sweet variations. Cooks embraced the timbale not only for its refined presentation, but also for its versatility. With a simple base of eggs and cream, nearly any vegetable, grain, or puree could be transformed into a delicate custard that held its shape when unmolded.

🎩 Chef Tell’s American Touch

The Sweet Pumpkin Timbale you see here is a modern descendant of that tradition. Inspired by Chef Tell (Friedman Paul Erhardt), the German-American culinary showman who brought European techniques to American homes through syndicated television in the 1970s and 1980s, this dish is an adaptation of his famous Carrot Timbale.

Tell believed in taking “very easy, very nice” French classics and making them approachable for everyday cooks. His playful humor, booming accent, and larger-than-life personality made him the first true celebrity chef in America—long before the Food Network era.

🎃 A Holiday Tradition, Reinvented

In this version, pumpkin replaces carrots, marrying Old World French technique with New World harvest flavors. Nutmeg, honey, and cream echo the warm notes of traditional holiday fare, while the waterless cooking method preserves the pumpkin’s natural sweetness and nutrients.

The result is a dish that honors culinary history while creating new family traditions—perfect for Thanksgiving, Christmas, or any festive gathering.

🎃 Sweet Pumpkin Timbale

Preparation Time: 20 minutes
Cooking Time: 45–50 minutes
Servings: 8–10

Equipment Needed

• Kitchen Machine Food Kutter (with #1 shredder-grater cone)
• 3 qt. (2.85 L) Saucepan with vented vapor-seal lid
• Blender or electric food processor
• 3 qt. mixing bowl
• 8 stainless steel timbale molds or ramekins
• 13” Chef Pan

Ingredients

• 4 cups (about 2 pounds / 1 L) pumpkin, shredded (No. 1 shredder-grater cone)
• 2 whole eggs, beaten
• 1 egg yolk, beaten
• ½ cup (0.06 L) heavy cream
• 2 Tbsp unsalted butter, softened
• ½ tsp freshly grated nutmeg (No.1 shredder cone)
• 1 Tbsp honey
• Salt and freshly ground black pepper, to taste

Variation: Pumpkin may be replaced or combined with butternut squash, acorn squash, carrots, or turnips.

Preparation

1. Shred the Pumpkin

1. Lock the Kitchen Machine Food Kutter suction cup to a firm, clean surface.
2. Remove the Food Guide and attach the #1 shredder-grater cone.
3. Place a large mixing bowl under the cutting cone.
4. Cut the pumpkin into strips 1 ½–2 inches wide.
5. Position each strip with the tough outer skin facing away from the cone blade, then turn the handle at a steady pace.
• The Kitchen Machine will grate and peel the pumpkin in one motion.

2. Waterless Cook the Pumpkin

1. Place enough shredded pumpkin into a 3 qt. saucepan to fill it to the top (about 3–4 slices).
2. Cover with the vapor-seal lid and close the vent.
3. Set heat to Medium-Low (200°F) and cook for 15 minutes.
• Do not open the lid while cooking.

3. Make the Timbale Base

1. Allow pumpkin to cool slightly.
2. Puree half of the cooked pumpkin in a blender or food processor and reserve the other half shredded.
3. In a mixing bowl, combine pureed pumpkin and shredded pumpkin.
4. Stir in the eggs, egg yolk, cream, butter, nutmeg, honey, salt, and pepper.
5. Let mixture rest for several minutes.

4. Bake the Timbales

1. Preheat oven to 425°F (218°C).
2. Butter the timbale molds or ramekins generously.
3. Spoon the filling evenly into molds.
4. Place molds into a 13” chef pan (or French chef pan) and add hot water to create a water bath (bain-marie).
5. Bake for 45–50 minutes, poaching gently until set.

Serving

• Unmold timbales onto warmed plates by running a thin knife around the edge and inverting.
• Serve hot as a side dish for roasted meat or poultry, or as a savory-sweet entrée with a salad.
• Garnish with fresh herbs, a drizzle of honey, or a dusting of nutmeg for presentation.

Chef’s Notes

• This recipe is a seasonal adaptation of Chef Tell’s classic Carrot Timbale, with pumpkin lending a festive holiday flavor.
• The waterless cooking step preserves more nutrients, color, and natural sweetness than traditional boiling.
• Timbales can be prepared ahead, refrigerated, and reheated gently in a covered pan with a little hot water.