The Great Pumpkin

I promise to keep this brief. I know you are thinking that anything with pumpkin in the title enduces ranting and raving. I will keep it to the point. Slashfood is hosting a Pumpkin event! I think I am late since there is already a round-up on the site. Oops, but here is what I made.
Sage Scented Pumpkin Bleu Cheese Custards. These are quite rich and I don't recommend consuming them in large doses. But a little bit is delightful. The richness of the custard off-set by the sweetness of the pumpkin with the heavenly sage-I liked it. I promise to post the recipe later, for now I am going to bed. It would be nice between a salad and the main course.....Really, I've been participating in this event for a long time. Afterall, I already made salad with candied pumpkin seeds, pumpkin cookies, pumpkin enchiladas, pumpkin waffles....

Ok, long over due, here it is...
Preheat oven to 275. In a skillet over medium heat saute until barely soft (it will cook the rest of the way in the oven):

• 1 cup of pumpkin, cut in a 1/2 inch dice
• 1 tablespoon olive oil
  

Divide pumpkin among 4 buttered ramekins.
Place into a small pot and warm until cheese is melted:

• 1/2 cup heavy cream
• 2/3 tablespoons bleu cheese (depending on how strong you want it)
• 6 fresh sage leaves, minced
• cracked pepper

Slowly wisk into:

• 2 egg yolks

Pour this mixture over the pumpkin, dividing evenly among the ramekins. Place into a water bath. Cover the pan with foil. Bake for about 30 minutes, until set. Serve warm.