The Ultimate Autumn Indulgence: Pumpkin Cheese Fondue

There are those who wait for autumn with almost a childlike glee. Cozy sweaters, warm leggings, and of course, pumpkin-spiced drinks with heavy doses of caffeine. While we are all about the former, the idea of sipping on a pumpkin latte only solidifies our purism when it comes to coffee beans. That said, we do love pumpkins and celebrating the season, albeit in a more decadent way. One that involves heaps of gooey cheese on crispy bread and paired with a really yummy sauvignon blanc.

We love Ian Knauer‘s recipe in Bon Appétit (see below) and have used Ashley Mason’s amazing modifications ( <—- click this link) to the recipe to create what we believe is the most epic fondue you’ll ever make at home.

INGREDIENTS
1 15″ length of baguette, cut into 1/2″ slices (7 oz. total)
1 6-7-lb. orange pumpkin
1 3/4 tsp. kosher salt, divided
1 1/2 cups heavy cream
1 cup low-salt chicken or vegetable broth
1/2 tsp. freshly ground black pepper
1/4 tsp. cayenne pepper
8 oz. grated white cheddar
8 oz. grated Swiss cheese such as Emmenthal or Gruyere
1 Tbsp. vegetable oil plus more for pan

PREPARATION
Arrange a rack in lower third of oven and preheat to 450 degrees F.

Toast baguette slices in one layer on a baking sheet in oven until tops are browned. Set aside.

Using a sharp knife, cut a wide circle around pumpkin stem; remove top. Scrape out seeds and any loose fibers from inside pumpkin (reserve seeds for another use). Season pumpkin flesh with 3/4 tsp. salt.

Whisk together cream, broth, pepper, cayenne, and 1 tsp. salt in a medium bowl. Mix together cheeses in another bowl.

Put a layer of toasted baguette slices in bottom of pumpkin, then cover with about 1 cup cheese and about 1/2 cup cream mixture. Continue layering bread, cheese, and cream mixture, using all of cream mixture, until pumpkin is filled to within about 1/2″ of opening.

Cover pumpkin with its top. Place pumpkin in a small oiled roasting pan. Brush outside of pumpkin all over with 1 Tbsp. vegetable oil. Bake until pumpkin is tender and filling is puffed, 1 1/4 – 1 1/2 hours. To serve, scoop out some of the flesh and cheesy pudding-like stuffing into each bowl.

Brenda Della Casa

Brenda Della Casa is an author, writer and ghostwriter with a passion for mentoring, mezcal and supporting other women. She is the former Director of Content for Celebrity Designer, Preston Bailey, and has written for over 200 publications and websites including, POPSUGAR, Men’s Health, Cosmopolitan, Glamour, Redbook and Huffington Post. A proud New Yorker, Brenda left NYC when she received the Global Talent Status from the UK Government in 2016. She currently lives in London with her (very British) husband, Kit and their daughter, Sophia Rose.