Cheese-Stuffed Pumpkin

Cheese-Stuffed Pumpkin


Ingredients List


Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Alpine-Style, Emmentaler or Swiss can be used in this recipe.


  1. Heat oven to 325°F. Place bread cubes on a rimmed baking sheet. Bake for 20-25 minutes or until toasted. Cool on a wire rack. Set aside.
  2. Meanwhile, remove top of pumpkin (similar to carving a pumpkin). Scrape top and insides of pumpkin, removing seeds and fibers. Season inside of pumpkin with salt and pepper. Line another rimmed baking sheet with aluminum foil; place pumpkin bottom on pan.
  3. Increase oven temperature to 425°F.
  4. Melt butter in a Dutch oven over medium-high heat. Add mushrooms and thyme. Season with salt and pepper. Cook and stir mushrooms until juices just begin to release. Remove from the heat; cool slightly.
  5. Bring cream, bay leaves, nutmeg and cayenne pepper to a gentle boil in a large saucepan over medium heat, stirring contantly. Add garlic, cook and stir 1 minute longer. Remove from heat. 
  6. Combine alpine-style and emmentaler swiss in a large bowl. Spoon a sixth of the reserved bread cubes into the pumpkin, covering the bottom. Top with a sixth of the mushroom mixture. Season with salt and pepper. Sprinkle with 1 1/3 cups cheese. Drizzle with about 1/3 cup cream mixture. Gently pack down layers. Repeat layers five times.  
  7. Place top on pumpkin. Bake for 50-60 minutes, depending on pumpkin size, or until pumpkin is tender and filling is bubbly. Remove from oven. Let stand 10 minutes before serving.

Recipe Tip

  • Any brand of Wisconsin alpine-style and swiss cheeses can be used.

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