Pumpkin Fondue
User Reviews
5
Pumpkin Fondue
Description
The Pumpkin Fondue recipe involves hollowing out a sizable Sugar Sweet pumpkin and seasoning its interior. The filling layers consist of French bread slices, shredded provolone and jack cheeses, and a mixture of heavy cream blended with minced garlic, vermouth, black pepper, and chopped chives. The layering of bread and cheese-soaked cream inside the pumpkin results in a warm, rich fondue that develops a toasty crust from the bread soaking in excess moisture. Brushing the pumpkin exterior with olive oil and baking it gently melds the flavors while softening the pumpkin flesh slightly.
Toasted crostini rubbed with garlic provide a flavorful crunchy texture to dip into the creamy cheese blend. The vermouth adds subtle complexity, while fresh herbs brighten the fondue's richness. The combined textures—from the juicy pumpkin shell to the melty cheese and tender bread—make this a comforting dish to serve as an appetizer or a light communal snack.
Serve the fondue warm with the garlic-rubbed crostini alongside celery sticks or crackers for dipping. The pumpkin bowl offers a seasonal appeal and can be the centerpiece for an inviting small gathering or holiday setting.
Take care to remove all seeds and fibers from the pumpkin before layering. Press leftover bread on top to soak excess moisture and create crispy cheesy bits during baking. This pumpkin fondue recipe showcases a unique presentation and combines sweet pumpkin with savory creamy textures for a satisfying experience.
Ingredients
- 1 pumpkin about 5 pounds, Sugar Sweet variety
- 2 cloves garlic 2 cut in half for the crostini and 1 finely minced for the fondue, divided
- 1 loaf French bread thinly sliced
- 1½ teaspoons kosher salt divided
- 2 cups heavy whipping cream
- 2 tablespoons vermouth
- ½ tablespoon black pepper coarse ground
- 2 tablespoons chives or herbs of choice, chopped
- 2 cups provolone cheese about 6 ounces, grated
- 2 cups jack cheese about 6 ounces, grated
- 1 tablespoon olive oil
- 1 lemon
Instructions
- Preheat the oven to 375 degrees F.
- Place the sliced bread on a sheet pan and transfer to the oven to toast for 2 minutes or until lightly browned. Remove from the oven and rub each slice of bread with the cut side of the garlic, discard the garlic. Set aside.
- Using a small knife, remove the top of the pumpkin by cutting a 3” circle around the stem. Remove all the seeds and fibers from the inside of the pumpkin. Season the inside of the pumpkin with 1⁄2 teaspoon of kosher salt.
- Mix the remaining salt, cream, vermouth, pepper, garlic and chives in a small bowl. Place three pieces of bread in the bottom of the pumpkin, sprinkle with ⅓ of the cheese and ⅓ of the cream mixture. Repeat two more times, gently pressing the bread down. If you have any leftover bread, press it on the top to soak up excess moisture and it’ll create some toasty cheesy bits.
- Using a pastry brush, brush the pumpkin with the olive oil and place in a baking vessel that's large enough to fit the pumpkin comfortably. The lid should be alongside the pumpkin rather than on top and transfer in the oven and roast for approximately 1 hour and 20 minutes or until the filling is melted and the pumpkin is browned and the inside of the pumpkin is fork tender. Rotate the pan a quarter turn every 15 minutes or so to ensure even baking
- Once you remove, stir the filling to incorporate. Remove from the oven and squeeze the lemon over the top. Serve with lightly toasted crostini.
Notes
- Use French bread slices rubbed with garlic as crostini for dipping the fondue.
- Remove all pumpkin seeds and fibers before filling the pumpkin to ensure even steaming and flavor.
- Press leftover bread on top of the fondue inside the pumpkin to soak excess moisture and form toasty cheese bits.
- The fondue pairs well with celery sticks or crackers as alternative dippers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 838 kcal
% Daily Value*
| Calories | 838kcal | 42% |
| Carbohydrates | 55g | 18% |
| Protein | 33g | 66% |
| Fat | 56g | 86% |
| Saturated Fat | 34g | 170% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 16g | 80% |
| Cholesterol | 154mg | 51% |
| Sodium | 1553mg | 65% |
| Potassium | 1054mg | 22% |
| Fiber | 3g | 12% |
| Sugar | 13g | 26% |
| Vitamin A | 21190IU | 424% |
| Vitamin C | 31mg | 34% |
| Calcium | 758mg | 76% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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