I had an abundance of pumpkins left over from decorating one year and suddenly I thought...why not use one as a baking vessel. I have often made a cheesy pumpkin bread pudding..why not just bake it in the pumpkin? It's much easier than peeling and stewing the pumpkin flesh. We love it how it looks and tastes!
Cheesy Baked Pumpkin
Author: Mary Leverette
Serves: 4 to 6 people
- 1 7-pound fresh sugar pumpkin
- 1 cup chicken broth
- 1 1/2 cups heavy cream
- 1 teaspoon nutmeg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 French baguette, sliced and lightly toasted
- 1 cup grated Gruyere
- 1 cup grated white cheddar
- Remove stem from small pumpkin (about 7 pounds). Cut a lid on top of pumpkin – like making a jack-o-lantern. Remove all the pulp and seeds from inside leaving all the flesh.
- Whisk together chicken broth, cream, nutmeg, salt and pepper.
- Put a layer of bread in the bottom of the pumpkin, followed by a handful of cheese and a half cup of the stock/cream mixture and then repeat until full. If you cannot use all the bread or cheese, that is fine. But use all of the liquid mixture.
- Place the filled pumpkin in an oiled roasting pan. Brush the pumpkin with a little olive oil and place in a 450 degree F. oven for an hour and 15 minutes or until tender.Serve by scooping out some of the cooked pumpkin with the cheesy bread filling.