Food Recipes Pumpkin Grilled Cheese Be the first to rate & review! For a quick dinner that appeals to both kids and adults, sandwich grated cheese and pumpkin puree between two pieces of pumpernickel bread. By Rebekah Peppler Rebekah Peppler Rebekah Peppler is a writer and food stylist with over a decade of experience in culinary journalism. Highlights: * Began her career as a researcher and culinary advisor to CBS News * Spent two years as food editor at the Tasting Table * Became a freelance food writer and stylist in 2010 * Her latest cookbook, À Table, was published in April 2021. * She is currently working on her next, le SUD, to be published in 2024. Real Simple's Editorial Guidelines Updated on October 18, 2022 Print Rate It Share Share Tweet Pin Email Photo: EdnaM/Getty Images Yield: 8 serves Ingredients ½ cup pure pumpkin puree 16 slices pumpernickel or white bread 2 ounces Gruyere, grated (about ½ cup) 4 tablespoons (½ stick) unsalted butter Directions Spread the pumpkin puree on half of the bread, dividing evenly. Top with the cheese and the remaining bread to form sandwiches. Melt ½ tablespoon of the butter in a large skillet over medium-low heat. Cook the sandwiches, in batches and turning once (adding an additional ½ tablespoon of butter to the skillet for each batch), until the bread is toasted and the cheese is melted, 4 to 6 minutes. Use 3-inch pumpkin-shaped cookie cutters to cut the sandwiches into shapes. Rate it Print