Hot, cheesy dip baked and served in a pumpkin shell.

Difficulty Rating: Intermediate
Recipe Created By:
Recipe From: Tennessee Home and Farm


  • 1 4-pound pumpkin, washed and dried
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 4 slices white bread, toasted and crumbled
  • 6 ounces Swiss cheese, shredded
  • 2 ounces mozzarella, shredded
  • 1 pint half-and-half
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon freshly ground nutmeg

Tips & Notes

Give the dip ample time to cool before serving – the pumpkin will be hot after baking in the oven for 2 hours! Alternately, you can bake the dip in a square or round baking dish and serve in a pumpkin shell for a pretty presentation.



  1. Preheat oven to 350 degrees.

  2. Cut a 2-inch slice from top of pumpkin and reserve. Remove seeds and fibers.

  3. Blend oil and garlic, then rub mixture inside pumpkin and place in a large roasting pan. Alternate layers of toasted crumbs and cheeses inside pumpkin. Combine half-and-half, salt, pepper and nutmeg, then pour over layers.

  4. Replace pumpkin top and bake for 2 hours, gently stirring contents after 1 ½ hours.

  5. Serve with French bread or corn chips.


Recipe From: Farm Flavor -

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  1. Sheryl says:

    I love your recipe! Would you come over to CAST PARTY WEDNESDAY at Lady Behind The Curtain and share your recipe with us tomorrow?
    I hope to see you there!

  2. Jessy Yancey says:

    Linked up at Mix It Up Monday.