Please stop everything you're doing - may I present to you.... Pumpkin Fondue!
Matt and Adam have been raving about this recipe for no less than 10 years since they took their first pizza making class. We finally got around to re-creating it and putting a WGC spin on this insanely incredible / decadent / mind blowing Pumpkin Fondue!! Its Fondue INSIDE OF A PUMPKIN. I cannot even deal. It's perfection. And perfect for Halloween and any fall dinner party!
Here's the deal. I love fondue. Molten cheese that warms your mind, body and soul... what's not to love. This Pumpkin Fondue is the best I've ever made!
This Pumpkin Fondue is extra special. It's loaded with 2 kinds of cheese, a splash of vermouth and some bread do you get some crispy carby bits in every bite. Here's how to make it:
First you'll need a Sugar Sweet pumpkin that's roughly 5 pounds! Spend the extra 2 minutes to find one that's as round as possible so it bakes evenly and sits flat on a table. Go ahead and cut the top off and clean out all the seeds. No need to remove any of the pumpkin flesh, that's delicious to eat!
Once you're pumpkin is cleaned and ready to go, you'll just season it, stuff it, and then bake it! I prefer to bake this without the pumpkin top so the cheese and bread on top can get nice and caramelized and crispy.
Once the cheese is melted and gooey, you'll just remove from the oven, let it rest for a few minutes and then serve it up with crostini!! YOU ARE WELCOME!
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today!
- 1 Sugar Sweet pumpkin about 5 pounds
- 2 cloves garlic, divided (2 cut in half for the crostini and 1 finely minced for the fondue)
- 1 loaf French bread thinly sliced
- 1½ teaspoons kosher salt divided
- 2 cups heavy whipping cream
- 2 tablespoons vermouth
- ½ tablespoon coarse ground black pepper
- 2 tablespoons chopped chives or herbs of choice
- 2 cups grated Provolone cheese about 6 ounces
- 2 cups grated Jack cheese about 6 ounces
- 1 tablespoon olive oil
- 1 lemon
- 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.