Pumpkin and Gruyère dip

Source: Adapted from the cookbook, “The Organic Seasonal Cookbook”- 2007

Fondue in a pumpkin!

Pumpkin and Gruyere dip is not only the perfect appetizer, but its an absolute crowd pleaser. It’s warm, creamy, and a total symbol of Fall. Coincidentally, this is my favorite time of year. The lovely gifts from fall, such as the pumpkins are a sight to behold. This charming little cindarella pumpkin was the center-stage of the evening’s meal. Not to mention a great idea, the presentation draws the interest of all those involved, and you’ll find your guests wont leave until they have this recipe.

There are a few differences between this little compact version of Fondue to the real thing. This pumpkin gruyere dip recipe has cream and thyme. Both of which you would never find in the original Swiss fondue. However, it’s not meant to be a authentic replacement, more like a nice sit-in. How would you go about serving this? Well, as I mentioned above, it’s the fondue in a pumpkin. It goes perfectly when served along with cubes of bread, and fondue forks. Not only is the dip a self-entertaining appetizer, but it gets your guests involved to share a fun and festive evening together. The changing of the leaves, the pumpkins and the finale of the growing season. This dip is an excellent option for a Halloween gathering, or Thanksgiving appetizer.

Pumpkin and Gruyère dip

Want to see how easy you can please the crowds? Serve this warm along with a fresh French baguette.
Course Appetizer
Cuisine American
Keyword Dip
Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 15 minutes
Total Time 50 minutes
Servings 5 people


  • 1 medium pumpkin choose a nice french cindarella type, but not bigger than a plate, preferably a smaller one.
  • 1 1/4 cups heavy cream
  • 3 cloves garlic
  • 1 TBS thyme fresh or dry
  • 4 1/2 oz gruyère cheese grated, about 125 grams
  • 1 pinch salt and pepper
  • 1 TBS cornstarch added based on my experience.


  • Preheat the oven to 350*/180*C. Take your small to medium pumpkin and put on a baking sheet, and pop in your warm oven to bake until pumpkin is soft.
  • When baked, take out, let cool to the touch. Cut the top off in a circular fashion. Scrape out the seeds, and the flesh. Put aside.
  • Heat the cream and garlic together in a saucepan until just below boiling point. Remove from the heat, then season to taste with salt and pepper and stir in the thyme and stir in your grated Gruyère. Pour into the pumpkin and pop the lid on top.
  • Return to oven and bake for 15-20 min, or until mixture is warmed and well combined.
  • Take out, slice up french bread for dipping and serve.


A few notes:  First, I had a split in the bottom of my pumpkin on the first bake, which made this a faulty bowl for the cheese.  I decided to do the cooking of the cheese all on the stove, and just pour the finished product in the pumpkin. 
Make sure the mouth of the pumpkin is big enough.  I had to make mine larger in order to pour the content in. 
I also found the mixture to be too liquidy…thus, I added a TBS of cornstarch to thicken the mixture and it worked perfectly. 
The split on the bottom worked out fine, just rotated it so the pumpkin was slightly tilted, and it held the cheese mixture perfectly.
BTW-totally delicious!!!  and a huge hit with my party guests. 
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