Kyle and I participated in the HWA Halloween pumpkin recipe contest. How could we not? We chose a pumpkin Kyle grew himself and made a pumpkin baked fondue.
Toasted sourdough slices
1 (3-pound) Cinderella or Sugar Pie pumpkin
3/4 cups heavy cream
1/2 cup reduced-sodium chicken or vegetable broth
1/4 teaspoon grated nutmeg
2 packages of Brie
2 spoonfuls of blue cheese
1 spoonful of minced garlic
2 spoonfuls of bacon bits (optional)
1 tablespoon olive oil
Splash of white cooking wine
Pinch of pepper
Preheat oven to 450°F.
Toast sourdough slices.
Remove top of pumpkin by cutting a circle around stem with a small sharp knife. Scrape out seeds and any loose fibers from inside pumpkin with a spoon including pumpkin lid. Season inside of pumpkin with 1/4 teaspoon salt.
Whisk together cream, broth, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl. Mix together cheeses in another bowl.
Put a layer of toasted bread in bottom of pumpkin, then cover with about 1 cup cheese and about 1/2 cup cream mixture. Continue layering cheese and cream mixture until pumpkin is filled to about 1/2 inch from top, using all of cream mixture.
Cover pumpkin with top and put in an oiled small roasting pan. Brush outside of pumpkin all over with olive oil. Bake until the pumpkin’s skin wrinkles and turns darker. You can take the lid off to check if it’s bubbling, 1 hour. When it’s done, dip sliced toasted sourdough bread into the mixture and enjoy.
(Must scoop the guts out first.)
(Bread on the bottom.)
(Ready for the oven.)
(Dunk and enjoy!)