Adapted from Martha Stewart
2 slices white sandwich bread
1/4 cup grated Pecorino Romano cheese
Coarse salt and ground pepper
3 cups Sugar-Pumpkin Puree
2 Tbsp butter, cut into small pieces
Heat oven to 450°F. Place bread, cheese, salt and pepper in a food processor and and pulse to combine until large chunks form.
Sprinkle salt and pepper on the pumpkin puree and place puree in a 1-quart baking dish. Top pumpkin with bread and cheese mixture and small dots of butter. Place in oven and bake fro 15-20 minutes or until browned.
Season sugar-pumpkin puree with salt and pepper; spoon into a 1-quart baking dish. Sprinkle with crumb mixture, and dot with butter. Bake until crumbs are browned, 15 to 20 minutes.