A friend of ours told us about this idea of using a hollowed-out pumpkin to melt a creamy concoction of cheese. We were skeptical but decided to give it a try. The results are fantastic, all of the flavors compliment each other…and it makes a tasty edible centerpiece for your buffet. Best of all it probably takes more time to crack open the pumpkin and empty it then it does to stuff it. Very low maintenance recipe. You can increase or decrease the ingredients to match the size of your pumpkin.
1 medium size pumpkin
Salt and pepper
2 cups mozzarella cheese, shredded
2 cups Gruyère cheese
2 cups half & half
1 bag croutons
Cut a wide opening at top of pumpkin. Clean out the seeds. Rub garlic inside of the pumpkin. Salt and pepper the inside of pumpkin.
Mix together the shredded mozzarella and Gruyère. Layer croutons, cheeses, croutons, cheeses inside the pumpkin, then pour half and half over the top.
Bake at 350 degrees for 2 hours with pumpkin top on. Cook it on a cookie sheet to keep the oven clean. Serve with oven baked garlic toast or sliced baguette.