Perfect showstopper appetizer for any fall gathering!
1- 5lb. sugar or pie pumpkin
1/2 loaf of crusty bread cut into small chunks
1 green apple or pear pealed, cored, and chopped
1 cup Gruyere cheese cut into small cubes
1 cup cheddar cheese cut into small cubes
2 garlic cloves crushed
4-6 slices of bacon, cooked and chopped
1 green onion chopped
1 tablespoon thyme chopped
1 teaspoon freshly grated nutmeg
½ cup heavy cream
1 tablespoon maple syrup
salt & pepper
Preheat oven to 350°. Line a baking sheet with parchment paper and set aside.
Carve the cap out of the top of the pumpkin and leave a fairly large opening for easy access to the inside. Scoop out the seeds and stringy stuff and season the inside with salt & pepper and a pinch of the nutmeg. Place in the center of a parchment lined baking sheet.
In a large bowl, toss together the bread, pear or apple, cheese, garlic, bacon, green onions, and thyme.
Fill the pumpkin with the mixture and add more bread if it doesn't fill the pumpkin.
In a small bowl blend the cream, salt & pepper, nutmeg, and maple syrup. Pour over the bread mixture and make sure stuffing is moist. Add a little more cream if needed.
Bake with cap on a 350° for 60 minutes, then remove the cap and return to oven for another 30 minutes.
Remove from the oven and carefully transfer to serving platter. Serve with crostini or crusty bread slices around it on the platter.
For larger serving and presentation, use a larger pumpkin and adjust measurements.