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Pumpkin Fondue

5 from 10 reviews
  • Author: Ashley @ Sweetpea Lifestyle
  • Prep Time: 15
  • Cook Time: 1.5 hours
  • Total Time: 0 hours
  • Yield: 8 1x
  • Category: main dish
  • Method: oven-baked
  • Cuisine: american


Ooey gooey melty gruyere cheese layered with bread and cream for the most incredibly decadent dinner recipe idea all Fall long.


  • 46 pound pumpkin with the top removed, and the seeds & fibers removed.
  • 1214” inch baguette, sliced into 1/4” slices and toasted slightly
  • 2 cups gruyere cheese, shredded (Also feel free to use any other Alpine cheese)
  • 3 eggs
  • 8 ounces half and half (or cream!)
  • 1 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 teaspoon freshly grated nutmeg


  1. Preheat oven to 350˚
  2. Cut the top off the pumpkin, and scoop out seeds & fibers, making a nice bowl for the cheese & bread. Reserve the top for baking.
  3. Place pumpkin in a rimmed baking dish (I used a 9×13 pan, on top of a half sheet pan)
  4. Layer bread and cheese three layers inside the pumpkin, ending with cheese
  5. In a spouted bowl, mix eggs, half & half, salt, pepper, and nutmeg until combined.
  6. Slowly pour the egg and cream mixture over the bread & cheese, inside the pumpkin. If it looks like it’s going to overflow, just give it a few seconds to soak in….
  7. Bake for 1.5 hours at 350˚ with the top on the pumpkin (or until it’s completely melted inside and the pumpkin is wilting).
  8. Remove the top of the pumpkin, and place back in the oven, and broil the top until golden brown.
  9. Serve by scooping everything out (including the pumpkin, yum!) and devour together with good friends, great wine, and lots of laughter!

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