Best 2 Pumpkin Cheese Fondue Recipes

Welcome to the world of cheese fondue, where melted creamy goodness meets the flavors of pumpkin. In this article, we'll take you on a culinary journey to explore the realm of pumpkin cheese fondue, a delectable dish that combines the richness of cheese with the earthy sweetness of pumpkin. Indulge in the warmth and comfort of this fondue experience, perfect for gatherings, special occasions, or a cozy night in. Let's dive into the world of pumpkin cheese fondue and discover the perfect recipe to tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

ROAST PUMPKIN WITH CHEESE "FONDUE"

Roast Pumpkin with Cheese

As the pumpkin roasts, its skin becomes gorgeously burnished, while inside, slices of baguette, Gruyère, and Emmental coalesce into a rich, velvety concoction that is utterly fabulous served with a scoop of tender pumpkin flesh.

Categories Cheese Appetizer Bake Thanksgiving Vegetarian Dinner Pumpkin Fall Swiss Cheese Gourmet Peanut Free Tree Nut Free Soy Free

Yield Makes 8 (main course) servings

Number Of Ingredients 8

Ingredients

1 (15-inch) piece of baguette, cut into 1/2-inch slices (7 ounces total)
1 (7-pound) orange pumpkin
1 1/2 cups heavy cream
1 cup reduced-sodium chicken or vegetable broth
1/2 teaspoon grated nutmeg
2 1/2 cups coarsely grated Gruyère (6 ounces)
2 1/2 cups coarsely grated Emmental (6 ounces)
1 tablespoon olive oil

Steps:

Preheat oven to 450°F with rack in lower third.
Toast baguette slices in 1 layer on a baking sheet in oven until tops are crisp (bread will still be pale), about 7 minutes. Transfer to a rack to cool.
Remove top of pumpkin by cutting a circle (3 inches in diameter) around stem with a small sharp knife. Scrape out seeds and any loose fibers from inside pumpkin with a spoon (including top of pumpkin; reserve seeds for another use if desired). Season inside of pumpkin with 1/2 teaspoon salt.
Whisk together cream, broth, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Mix together cheeses in another bowl.
Put a layer of toasted bread 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 until pumpkin is filled to about 1/2 inch from top, using all of cream mixture. (You may have some bread and cheese left over.)
Cover pumpkin with top and put in an oiled small roasting pan. Brush outside of pumpkin all over with olive oil. Bake until pumpkin is tender and filling is puffed, 1 1/4 to 1 1/2 hours.

PUMPKIN CHEESE FONDUE

Pumpkin Cheese Fondue image

This a a great Halloween treat,Thanksgiving Appetizer or just a nice way to spend a Autumn Day. And yes you can eat the pumpkin. Keep the fondue warm over as low heat as possible to avoid scorching the cheese.

Provided by Rita1652

Categories Cheese

Time 1h

Yield 1 small pumpkins

Number Of Ingredients 14

Ingredients

1 small pumpkin
2 tablespoons butter, melted
1 pinch nutmeg, for baking the pumpkin
1 pinch cinnamon, for baking the pumpkin
1 1/2 tablespoons olive oil
3 scallions, finely sliced
2 garlic cloves, minced
8 ounces emmenthaler cheese, grated
8 ounces gruyere cheese, grated
1 cup sherry wine or 1 cup dry white wine
1 tablespoon cornstarch, mixed to a smoothpaste with some water
grated nutmeg
1/4 teaspoon cinnamon
paprika

Steps:

Cut a slice off the top of the pumpkin and scoop out seed.
Use to make Spicy Roasted Butternut (the butternut seeds can be replaced with the pumpkin) Seeds recipe #50958 or your favorite recipe.
Brush the inside of the pumpkin with melted butter season with nutmeg and cinnamon place on cookie sheet with tops on and bake at 350 degrees for 30 minutes.
Meanwhile heat the oil in a pan saute scallions and garlic for 2 minutes add wine or sherry, and cornstarch paste heat and then add the cheeses to the simmering wine, stir in a zig zag rather than circular motion to help break up the cheese.
Season with salt, pepper, nutmeg and cinnamon.
Heat gently stirring till melted and combined. If to thick can add some water or chicken broth to thin.
Pour into the baked hot pumpkin sprinkle with paprika and serve with apple, pears, celery, peppers, cubes of crusty bread cooked shrimp, cooked chicken, and or cooked potato skins .
Instead of making the paste you can also dust the cheese cubes with the cornstarch then add to the warmed wine.

Tips to Make the Best Pumpkin Cheese Fondue:

- Use a good quality cheese blend. A combination of Swiss, Gruyère, and Parmesan is a classic choice, but you can also experiment with other cheeses like Gouda, Fontina, or Havarti. - Grate the cheese yourself instead of using pre-shredded cheese. This will help the cheese melt more evenly and smoothly. - Use fresh pumpkin puree for the best flavor. You can make your own pumpkin puree by roasting a pumpkin and then pureeing it, or you can use canned pumpkin puree. - Add some spices to the fondue for extra flavor. Pumpkin pie spice is a classic choice, but you can also try other spices like nutmeg, cinnamon, or allspice. - Serve the fondue with a variety of dipping options. Bread, crackers, vegetables, and fruit are all great choices.

Conclusion:

Pumpkin cheese fondue is a delicious and festive dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a fun and easy appetizer or snack, give pumpkin cheese fondue a try!

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