If you’re looking for something a little different to serve this fall, this pumpkin fondue is such a fun one to try. It combines two of my favorite things about fall cooking: pumpkin and a good, cozy appetizer to share around the table.

The fondue is made with Gruyère cheese and pumpkin beer, served right inside a small pumpkin. It makes a pretty presentation for a fall gathering, a casual dinner with friends, or an evening when you want to make something a little more special without putting together an entire meal.

I love recipes that can double as part of the table, and this one certainly does. Set the pumpkin in the middle of a platter, add some toasted baguette slices for dipping, and let everyone dig in. It’s warm, cheesy, and perfect for those cooler fall evenings when we start spending a little more time gathered around the table.

What to Serve with Pumpkin Fondue

Toasted baguette slices are my favorite choice for dipping, but you could also serve this fondue with crisp apple slices, pretzels, or a selection of crackers. A small board with a few different options makes it easy for everyone to find something they love.

If you’re entertaining, you can prepare the dipping accompaniments ahead of time and arrange everything on a platter just before serving.

A Few Tips for Making Pumpkin Fondue

Choose a small sugar pie pumpkin that will fit comfortably on your serving platter. These are a good size for a centerpiece-style appetizer and are easier to handle than larger carving pumpkins.

Gruyère is a lovely choice for fondue because of its nutty flavor and melting qualities. Freshly grated cheese is best for a smooth, creamy result.

Since pumpkin naturally holds moisture, be sure to remove any liquid that collects inside the pumpkin during preparation. Serve the fondue warm, while the cheese is melted and ready for dipping.

This pumpkin fondue is best enjoyed fresh, straight from the oven, with plenty of toasted bread and good company.

Baked Pumpkin Fondue with Gruyère Cheese

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Ingredients

• 1-7-8 inch sugar pie pumpkin
• olive oil for brushing
• 3 cups gruyere cheese
• 1/2 cup Parmesan cheese
• 1/3 cup pumpkin beer
• 1 teaspoon Dijon mustard
• 1 glove garlic, minced
• 1 teaspoon fresh thyme plus more for garnish
• pinch of ground nutmeg
• fresh pepper taste
• 2 tsp Arrowroot powder or cornstarch, tossed with the grated cheese before adding the beer
• salt to taste
• toasted baguette slices for serving

Instructions

1. Preheat oven to 375 degrees F.
2. Cut the lid from the top of the pumpkin and scoop out the seeds and stringy fiber. Brush the inside of the pumpkin with olive oil and season with salt and pepper.
3. Place the pumpkin in a hollowed out baking dish and roast for about 15 minutes, just until it starts to soften. Remove from oven and pour out and liquid that accumulated. Blot with paper towels
4. Toss the Gruyere and Parmesan with the Gruyere cheese until evenly coated.
5. Stir in the beer, Dijon, garlic, thyme, nutmeg, and pepper.
6. Spoon cheese mixture inside the pumpkin. Place the lid beside it in the baking dish.
7. Return the pumpkin to the oven and bake for approximately 50-60 minutes until the pumpkin is tender and cheese is melted.
8. Remove from oven, garnish with thyme and serve warm with toasted baguette slices for dipping. Make sure to scoop up tender pumpkin with the cheese too!