Stuffed Pumpkin

by Robert Booz

A Crowd Pleaser


  • 1 four-to-five pound cooking pumpkin (try a Baby Pam, or a New England Pie Variety)
  • 1 loaf good country-style French bread, about 1/2 lb.
  • 6 ounces grated Gruyere cheese
  • 1 cup dried, unsweetened cranberries
  • 1 cup crème fraîche
  • Salt and black pepper, to taste
  • 2 Tbsp. cooking oil
Stuffed Pumpkin

Elizabeth Cecil

Preheat the oven to 425°F. Cut the top off of the pumpkin as you would a jack-o-lantern and scoop out the seeds and pulp. Cut the bread into ½-inch cubes and toast in the oven until they are brown and crunchy, about 10 to 15 minutes. Mix the cheese, crème fraîche, cranberries, bread, and salt and pepper to taste (this mixture should be on the salty side). Stuff the pumpkin with the filling. Replace the top and rub cooking oil all over the pumpkin. Wrap the entire pumpkin in foil and place on a baking sheet. Cook for about an hour and a half, or until a sharp knife can easily pierce through the flesh of the pumpkin. Before serving, scrape the pumpkin flesh from the sides and mix it into the filling. Serve this dish straight from the pumpkin.