Elevate your entertaining with one of our fall classics, an irresistibly easy, cheesy stuffed pumpkin appetizer. A whole pumpkin is transformed into an edible serving dish, filled to the brim with a savory blend of Gruyere, Parmesan, toasted bread, and a luscious creamy mixture infused with garlic, fresh sage, and a splash of cognac. After baking, the tender pumpkin walls mix into the gooey filling, creating a rich, flavorful dip perfect for spreading on toasted baguette slices. This showstopper is sure to be the highlight of your autumn table. Makes 8-14 servings.
1 baguette, cut into ⅜“ slices
2 tbsp melted butter
Kosher salt
3-lb. whole Pie Pumpkin
Olive oil
1 ¼ cups heavy cream
2 tbsp cognac
¾ cup unsalted chicken stock
¼ tsp freshly ground black pepper
1 tsp finely chopped fresh sage
2 garlic cloves, minced
1 cup grated Parmesan
1 cup grated Gruyere
Preheat the oven to 350˚F.
Brush one side of the baguette slices with melted butter and top with a pinch of salt. Toast baguette slices in one layer on a baking sheet in the oven until lightly browned, about 15 minutes. Remove and set aside. When cooled, cut 6-7 slices into cubes. Set aside and save the remaining slices to serve with the pumpkin.
Cut around the pumpkin stem using a knife to make a lid and remove the top. Scrape out seeds and any loose fibers from inside the pumpkin. Lightly salt the inside of the pumpkin. Place the pumpkin on a foil-lined sheet pan. Brush the outside of the pumpkin and lid all over with olive oil.
Whisk the cream, cognac, stock, pepper, sage, garlic cloves, and ½ teaspoon of salt in a small bowl. Combine the cheeses in another medium bowl.
Start with a layer of the toasted and cubed baguette, adding ⅓ to the bottom of the pumpkin. Cover with ⅓ of the cheese. Continue layering the bread and cheese two more times. Whisk the cream mixture again, then pour it into the pumpkin, frequently stopping to allow it to soak in until the pumpkin is filled to about ½” to the top. You may not use all the cream mixture; discard any remaining cream mixture.
Cover the pumpkin with its top. Place in the oven and bake until the pumpkin is tender and the filling is puffy, 55-60 minutes.
To serve, scoop out some of the flesh with the cheesy filling and spread on the remaining baguette slices.
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