Roasted Cheese Pumpkin

This Roasted Cheese Pumpkin is will compliment any dinner as an appetizer especially now that fall has arrived!

Serves 8 appetizer servings


  • Roasted Cheese Pumpkin 21 pumpkin, 4-5 pounds
  • 4 ounces smoked gruyere, shredded
  • 4 ounces swiss cheese, shredded
  • 1 teaspoon fresh thyme leaves
  • 1 cup heavy cream
  • 1 cup milk
  • 1/3 cup chardonnay
  • 1 1/2 teaspoon honey
  • a few pinches/grates of nutmeg
  • 1 teaspoon kosher salt
  • 112-inch baguette, sliced
  • 2 cloves garlic, peeled but intact
  • Vegetable oil


Cut the top out of the pumpkin and scrape out the innards. Save the seeds for another use, if desired.

Toss the cheeses and thyme together in a bowl. In a large measuring cup or a bowl with a spout, combine the cream, milk, chardonnay, honey, nutmeg, and salt.

Toast the baguette slices and rub each slice with garlic. Lay a few baguette slices in a single layer inside the pumpkin. Top with some of the cheese mixture, then pour on some of the cream mixture. Repeat this until all of your ingredients are used up. (You might have a bit left over; no problem.)

Pop the top back on the pumpkin, place the pumpkin in an oven-safe dish of some kind, and coat the outside liberally with oil. Roast at 375 degrees for about 2 to 2 1/2 hours, or until the pumpkin is tender all over. Let it stand for about 15 minutes before diving in.

Serve with toast rounds, raw veggies (yeah, right), crackers, or pita chips. Try to scoop a little pumpkin onto each bite.

Roasted Cheese Pumpkin

Recipe and photo from