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Whole Pumpkin Baked with Cream and Cheese


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  • Gruyère cheese or any melting cheese, up to 1 pound
  • a few cups of cream
  • Freshly grated nutmeg, to taste
  • Salt and freshly ground pepper, to taste
  • a knob of butter
  • crusty bread
  • 2 cups of apple
  • rosemary
  • lemon juice


Servings 2


Step 1


Preheat the oven to 375ºF/191ºC.

Using a narrow pointed knife, slice around the stem of the pumpkin at a 45-degree angle. Scoop out pulp and seeds. Fill the pumpkin with grated Gruyère cheese until about a third full.

Whole Baked Pumpkin - Filled with Cheese

Fill the pumpkin with cream until about two-thirds full. Season with salt, pepper, and nutmeg. Throw in a knob of butter, because we all know that pumpkins and butter always pair well.

Whole Baked Pumpkin - Filled with Cream and Butter

Replace the pumpkin top. The filled pumpkin is now ready to bake.

Whole Baked Pumpkin - Covered

Bake at 375ºF/191ºC for about 45 minutes to 1 1/4 hours, until tender and spoonable. Check the pumpkins for doneness by removing the lid and poking it with a knife or skewer.

Whole Baked Pumpkin - Side
To Serve:

Scoop out the pumpkin flesh with the cream and cheese into warmed soup bowls. Serve piping hot.

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