Pumpkin Fondue

5 from 6 votes

The incredibly delicious Pumpkin Fondue will be the star of any dinner party! It's wildly impressive yet very easy to make! You'll be obsessed.

Prep Time30

Cook Time1 30

Total Time2

Course: Appetizer, Snack

Cuisine: American

Servings: people

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.

I recommend serving with crostini, but you can also use celery sticks or crackers.