Cheese Fondue Stuffed Roasted Pumpkin + A Virtual Pumpkin Party

It’s a virtual pumpkin partaaaay people! Remember last year’s soiree where recipes with alllll the pumpkins were shared at epic proportions? Well it’s back and it’s bigger than ever. Sara of Cake Over Steak and Aimee from Twigg Studios have brought together a giant group of bloggers to get exceedingly pumpkin-y up in here.

See last year’s Pumpkin Ale Cake Recipe

Believe it or not, I’ve never cooked or baked with a whole pumpkin before—I’ve always defaulted to canned pumpkin puree because it’s generally easier and more cost effective in pie-land. But I wanted to make something different and step outside of my sweet comfort zone. So I went savory and cheesy and everything else wonderful in a pumpkin package. This recipe is seriously the only thing you need for cozy feelings with your closest friends this fall. We all know how much I’m obsessed with this time of year, and this recipe turned the season up to 11. (That’s when you know it’s good)

The only problem was…how do I work with a pumpkin? A huge jack-o-lantern can’t possibly taste good, can it? Hmmmm….

Pumpkins are a group of plants that branch off from the squash. They are the typical orange thick-shelled, pulpy, seedy, fleshy things we love to pick in the fall at the neighborhood pumpkin patch. Hay rides and all. Pumpkins are native to North America which explains why they’re so popular for capping off the annual Thanksgiving meal.

Fun fact: the orange color on the outside of the pumpkin is caused by carotenoid pigments!

Large pumpkins you carve for Halloween are selectively cultivated so that they are bigger which tends to yield pumpkins that harbor a bunch more water in their flesh. This makes them ideal for carving, but not the best flavor-producer for your fall treats.

Sugar pumpkins are smaller, about 6-8 inches in diameter. They have smoother, sweeter flesh because there is less water per square inch which concentrates the inherent flavor of the pumpkin. Additionally, because these pumpkins are used to produce sweet purees for pies and cakes, the sweeter sugar pumpkins can be selected for and cultivated. That is why you definitely want a sugar pumpkin for all of your from-scratch baking. But also a kick-butt cheese fondue stuffed roasted pumpkin! Nobody wants stringy, watery pumpkin treats.

And that pretty much does it folks! Sugar pumpkins for the win! This recipe couldn’t be easier, and it feels so fun to make and get autumn-level cozy. Serve alongside a pumpkin beer and some delicious pumpkin seeds (see bonus recipe below), and you’ve got yourself an ideal get together.

Don’t forget to check out the rest of the virtual pumpkin party recipes at the links below the recipes!

Cheese Fondue Stuffed Roasted Pumpkin

Adapted from Food52

1 sugar pumpkin, about 3 ½-4 pounds

1 baguette

3 ½ ounces hard Swiss cheese (such as Emmental), coarsely grated

3 ounces gruyere cheese, coarse cheese

1 cup heavy cream

¼ teaspoon cumin

A pinch nutmeg

Kosher salt

Black pepper

Honey

  1. Preheat oven to 450⁰F with rack on the lower third of the oven.
  2. Slice the baguette into ½ inch slices. Set half of these aside. Cut the other half of the slices into ½ inch cubes. On a parchment-covered sheet pan, evenly space the bread cubes. Bake in the oven, drying the cubes out, for about 7 minutes. You don’t want to brown the cubes, but you want them to be crisp. Set aside to cool. Leave the oven on.
  3. Use a sharp knife to cut the top of the sugar pumpkin off—in a circumference of about 1 ½ to 2 inches from the stem all the way around. Scrape out the fibers and seeds. Set the seeds aside if you wish to make pumpkin seeds (recipe below).
  4. Season the inside of the pumpkin with salt and drizzles of honey. Whisk together the heavy cream, cumin, nutmeg, ½ teaspoon of salt, and several substantial cracks of black pepper (at least ¼ teaspoon).
  5. Put a third of the bread crumbs in the bottom of the pumpkin. Cover with a big handful of the cheese and a third of the cream mixture. Drizzle with honey over the top. Continue to layer until your pumpkin is full or you’re out of bread/cheese/cream.
  6. Put the top back on the pumpkin and put in an oiled small roasting pan or Dutch oven. Brush the pumpkin all over with olive oil on the outside. Bake in the oven for 1 hour.
  7. After the 1 hour is up, remove the top of the pumpkin. Return the rest of the pumpkin to the oven and bake until the cheese is browned and bubbly, about 15 minutes. Serve with the baguette slices from step 2.

Onion-y, Paprika-y Roasted Pumpkin Seeds

Seeds from one small pumpkin, rinsed and patted dry

Olive oil

Kosher salt

Pepper

Onion powder

Paprika

  1. Preheat oven to 350⁰F. Cover a sheet pan with parchment paper. Sprinkle the seeds evenly on top of the parchment-covered sheet pan.
  2. Drizzle with olive oil and sprinkle liberally with salt, pepper, onion powder, and paprika. Toss a bit to coat evenly.
  3. Bake in the oven for about 15 minutes, until toasted. Store in an airtight container if not eating/using right away.

Cake Over Steak • Quick Pumpkin and Kale Risotto + Arancini

Twigg Studios • Sausage Stuffing Baked in a Pumpkin

Donuts, Dresses and Dirt • Pumpkin Spice Latte Popsicles

Cloudy Kitchen • Pumpkin Cake with Vanilla German Buttercream

Vegetarian Ventures • Smoky Pumpkin & Black Sesame Hummus

Eat Boutique • Pumpkin Scallion Dumplings

A Little Saffron • Pumpkin Stuffed Shells

Two Red Bowls • Pumpkin & Maple Caramel Baked French Toast

Wallflower Kitchen • Mini Pumpkin & Cinnamon Sugar Donuts

Wit & Vinegar • Pumpkin Butterscotch Banana Split

Style Sweet CA • Pumpkin Creme Brulee Cake

Nommable • Pumpkin Biscuits with Mushroom Thyme Gravy

With Food + Love • Cinnamon Raisin Pumpkin Seed Bread

Hortus • Creamy Roasted Pumpkin Soup

Sevengrams • Vegan Pumpkin Pie Ice Cream

Jojotastic • 1 Pumpkin, 2 Ways: Pumpkin Trail Mix & Dog Treats

Grain Changer • Pumpkin Spice Baked Oatmeal

Girl Versus Dough • Pumpkin Cranberry Flax Crisps

Earthy Feast • Pumpkin Grits + Pumpkin Home Fries + a Fried Egg

Harvest and Honey • Truffled Pumpkin Papardelle Alfredo with Frizzled Sage

Tasty Seasons • Pumpkin Chocolate Chip Cake

Broma Bakery • Pumpkin Butter Pop Tarts

Tending the Table • Roasted Pumpkin and Barley Salad

The Sugar Hit • Super Soft Pumpkin Cinnamon Rolls

Delicious Not Gorgeous • Waffles with Spiced Pumpkin Butter and Brown Sugar Walnut Crumble

Taste Love and Nourish • Pumpkin Bread Pudding

The Green Life • Pumpkin Spice Chocolate Chunk & Hazelnut Skillet Cookie (Vegan)

Foolproof Living • Pumpkin Creme Fraiche Pasta with Sage

The Monday Box • Pumpkin Mini Bundt Cakes

Design Crush • Pumpkin Whiskey Cocktail

The Road to Honey • Pumpkin Pie & Chocolate Layer Cake

My Name is Yeh • Roasted Pumpkin with Yogurt and Hazelnut Dukkah

Give Recipe • Orange Chocolate Pumpkin Bread

Heartbeet Kitchen • Magic Vegan Pumpkin Pie Fudge

Beard and Bonnet • Marbled Pumpkin Muffins

Eat Within Your Means • Vegan Pumpkin Blender Muffins

Snixy Kitchen • Pumpkin Tapioca Pudding with Candied Pumpkin Seeds

Ruby Josephine • Moroccan Sweet Pumpkin + Beef Tagine

Lab Noon • Pasta Bake with Roasted Pumpkin and Saffron Sauce, Pistachio and Goat Cheese

An Edible Mosaic • Pumpkin Spice Chia Seed Pudding

Hey Modest Marce • Mascarpone Pumpkin Pie

Inspired By the Seasons • Pumpkin Applesauce Smoothie

CaliGirl Cooking • Pumpkin Praline Cinnamon Rolls with Spiked Cream Cheese Glaze

Sally’s Baking Addiction • Pumpkin Cream Cheese Bundt Cake

Well and Full • Spicy Chipotle Pumpkin Hummus

Appeasing a Food Geek • Cheese Fondue Stuffed Roasted Pumpkin

SweetPhi • Pumpkin Chili Biscuit Bake

Warm Vanilla Sugar • Buttermilk Pumpkin Doughnuts

Mademoiselle Poirot • Cinnamon-Pumpkin Mousse on Honey Panna Cotta topped with Hazelnut Brittle

Heart of a Baker • Pumpkin Sticky Buns with Vanilla Bean Frosting

Flourishing Foodie • Massaman Curry with Pumpkin and Chickpeas

Ginger & Toasted Sesame • Pumpkin Jeon

Lindsay Jang • Best Ever DIY Pumpkin Spiced Latte

Fix Feast Flair • Hokkaido Pumpkin + Sage Mac and Gouda

Will Frolic for Food • Pumpkin Kale Patties with Coconut Cilantro Rice

A Couple Cooks • Pumpkin Pecan Baked Steel Cut Oats

Vermilion Red • Pumpkin Pie Souffle

Britnell • Vegan Pumpkin Pie

Displaced Housewife • Brown Butter Pumpkin Donuts

Sweet Gula • Pumpkin Cake with Cream Cheese Frosting

La Pêche Fraîche • Pumpkin and Condensed Milk Cakes

Kitchen Konfidence • Pumpkin Ricotta Gnocchi with Rosemary Brown Butter Sauce

Loves Food, Loves to Eat • Savory Pumpkin Bread Pudding

Kale & Caramel • Goat Cheese & Sage-Stuffed Pumpkin Challah

Okie Dokie Artichokie • Pumpkin Chorizo Chili with Sweet Potatoes + Pinto Beans

Salted Plains • Easy Pumpkin Bread

Liliahna • Chicken Legs with Pumpkin and Tortellini

TermiNatetor Kitchen • Whole Wheat, Pumpkin & Brown Sugar Brioche

Vermilion Roots • Sweet Rice Dumplings with Pumpkin

Celebrate Creativity • Pumpkin Mini Cheesecake Tarts

Serendipity Bakes • Pumpkin Chocolate Cheesecake

So Much Yum • Vegan Maple-Glazed Pumpkin Spice Doughnuts

The Brick Kitchen • Pumpkin, Pecan & White Chocolate Ice Cream Sandwiches

Lisli • Pumpkin Pie Cake

Cookie Dough and Oven Mitt • Pumpkin Pie Dip

Fig+Bleu • Pumpkin Granola

The Speckled Palate • Pumpkin Caramel Cream Cheese Swirl Blondies

Cook Til Delicious • Fall Cliche Cake (Pumpkin Spice Cake / Maple Cream Cheese Frosting / Apple Cider Caramel Sauce)

Floating Kitchen • Chicken and Pumpkin Chili

The Wood and Spoon • Pumpkin Pecan Cake with Burnt Sugar Frosting

Fork Vs Spoon • Pumpkin Streusel Muffins

Lemon & Vanilla • Pumpkin and Coconut Caramel Flan

Dunk & Crumble • Pumpkin Chocolate Icebox Cake

Chicano Eats • Pumpkin Butter Pan de Muerto

On the Plate • Pumpkin Pancakes, Salted Caramel & Pecans

Rough Measures • Cosy Pumpkin Spice Latte (Caffeine and Dairy Free)

Brewing Happiness • Pumpkin Ginger Breakfast Cookies

A Butterful Mind • Pumpkin Cheesecake with Vanilla Whipped Cream

The Little Loaf • Pumpkin Oatmeal Chocolate Chunk Cookies

Fork to Belly • Pumpkin Gnocchi

The Little Epicurean • Chocolate Hazelnut Pumpkin Pie

Bourbon and Honey • Spicy Roasted Pumpkin with Honey and Feta

What to Cook Today • Spicy Pumpkin Noodle Soup

Food by Mars • Pumpkin Pie (Grain-Free, Diary-Free)

The Bojon Gourmet • Pumpkin Butterscotch Pudding

Oh Honey Bakes • Pumpkin Cake with Gingersnap Toffee

Long Distance Baking • Layered Pumpkin Cheesecake

The Jam Lab • Pumpkin Madeleines Dipped in White Chocolate

The Lemon Apron • Pumpkin Gingerbread Loaf with an Olive Oil Glaze

Sun Diego Eats • Thai Pumpkin & Sticky Rice Cakes

A Cozy Kitchen • Pumpkin Chai Scones with Black Tea Glaze

A Cookie Named Desire • Pumpkin Shrubs

Eating Clean Recipes • Vegan Pumpkin Chia Pudding

Kingfield Kitchen • Vegan Fresh Pumpkin Soup

Drink and Cocktail Recipes • Pumpkin Dirty Chai

The Pig & Quill • Pumpkin Sage Cannelloni (Dairy-Free)

My Lavender Blues • Pumpkin, Banana & Olive Oil Bundt Cake

Betty Liu • Pumpkin + Pear Butter Baked Melty Cheese

Happy Hearted Kitchen • Cinnamon Roasted Pumpkin with Tahini Yogurt + Hazelnut Dukkah

InHappenstance • Pumpkin Scones with Maple Butter

Live Eat Learn • Pumpkin Gingerbread Hot Cocoa

Bloglovin

12 Comments

  1. October 24
    Reply

    this sounds like the cutest and most delicious fall appetizer! i love that the pumpkin gets baked too so that you can scoop out some roasted pumpkin along with the cheese.

    • Kelsey
      October 30
      Reply

      It’s honestly my favorite fall thing I’ve made so far!

  2. Wow! Such a great explanation on pumpkins. I’m definitely keeping that in mind if I do decide to use non canned pumpkin (I really should be doing that).

    And this fondue. . .it looks so cheesy. . . in good. . .so irresistible (can you tell I’m digging it?) Serving it in the pumpkin is pure genius. . .and so much fun.

    Oh. . .and I just love the photo of the pumpkin in the pan. It looks like a baby pumpkin taking a bath. Cute!

    • Kelsey
      October 30
      Reply

      Hi Lynn! Thanks for the comment! (And PS I love that photo too–I couldn’t resist!) xoxo

  3. October 26
    Reply

    SO CUTE!! I’m loving all these little food facts too :) Is it generally the bigger the squash, the less tasty it is? Zucchinis are also this way I think, and it’s handy to know that bigger may not always be better!

    • Kelsey
      October 30
      Reply

      Hi Sarah! And generally that does seem to be the case–it’s one or the other on size versus taste. That’s how I choose my strawberries and tomatoes too!

    • Kelsey
      October 30
      Reply

      Thanks Joyce! Just as delicious and fun to eat as it looks 😉

    • Kelsey
      October 30
      Reply

      Hi Courtney! You’re welcome over anytime 😉 Just bring some pumpkin-y gnocchi xoxo

  4. October 30
    Reply

    This is the most photogenic pumpkin I ever did see! What a fun appetizer for any fall party.

    • Kelsey
      October 30
      Reply

      Thanks Kate! Pumpkins and cheese and bread FTW :) xoxo

Leave a Reply

Your email address will not be published. Required fields are marked *