Ingredients for Stuffed Pumpkin With Bacon Gruyere Stuffing
- 1 medium sugar pumpkin (about 3 pounds)
- Salt & Freshly Ground Black Pepper
- 4 cups cubed day-old bread
- Fresh Garlic Clove
- Gruyere Cheese
- 4 slices bacon, cooked and crumbled
- Chives
- Fresh Thyme
- Heavy Cream
- 1/4 teaspoon freshly grated nutmeg
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How to Make Stuffed Pumpkin With Bacon Gruyere Stuffing
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Using a sharp knife, carefully cut a cap from the top of the pumpkin at a 45-degree angle. Make the cap large enough for easy access to the inside.
- Scoop out and discard the seeds and stringy pulp from both the pumpkin and the cap.
- Generously season the inside of the pumpkin with salt and pepper. Place the pumpkin on the prepared baking sheet.
- In a large bowl, combine 4 cups cubed day-old bread, 1 cup shredded Gruyere cheese, 2 cloves minced garlic, 4 slices cooked and crumbled bacon, and 1/4 cup chopped fresh sage.
- Season the stuffing mixture with salt and pepper to taste. Pack the stuffing firmly into the pumpkin.
- In a small bowl, whisk together 1/2 cup heavy cream and 1/4 teaspoon freshly grated nutmeg. Season with salt and pepper.
- Pour the cream mixture evenly over the stuffing inside the pumpkin.
- Replace the pumpkin cap.
- Bake for 90 minutes.
- Remove the cap and bake for an additional 20-30 minutes, or until the stuffing is bubbling and the pumpkin flesh is tender when pierced with a fork.
- Carefully remove the pumpkin from the oven and let it rest for 10 minutes before serving.
- To serve, either spoon out portions of the filling and pumpkin meat, or gently mix the filling and pumpkin together before serving.
- Serve directly from the pumpkin or transfer to a serving platter.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
11g
Fat
113g
Carbs
10g
