Stuffed Pumpkin with Alpine Cheese and Bread

This recipe popped up on my Instagram feed and I wanted to share it with you. The stuffed Pumpkin is delicious and will be perfect on your Thanksgiving table next week! The rich, nutty cheese flavor infuses with the sweet pumpkin. The cheese melts into the tender pumpkin and forms a creamy texture. I added a hint of hot pepper for a jolt. The result: a warm, tasty comfort food that will serve as an impressive appetizer for your family and friends.

A stunning centerpiece on your Thanksgiving table, the stuffed pumpkin with Alpine cheese is a delicious blend of nutty richness and seasonal warmth.

Which cheeses are alpine? They are a diverse grouping from mountainous regions of Europe. Varieties include gruyère, emmental, comté, taleggio, swiss and raclette. Alpine has a long history dating back centuries, rooted in the traditional practices of alpine communities where cheese-making served as a crucial means of preserving surplus milk. These cheeses are crafted with attention to detail and benefit from the high-altitude alpine vegetation and flora. This creates their distinctive, robust taste – nuttiness, earthiness, and a touch of sweetness.

Makes 2 stuffed pumpkins

2 sugar pumpkins
½ loaf semolina bread (or preferred bread)
2 cups, cubed alpine cheese
2 tablespoons butter, more for coating pumpkin and baking sheet
1 3/4 cup creme fraiche or substitute with sour cream
1 tablespoon nutmeg
½ tablespoon or more, hot pepper flakes
Salt and fresh ground pepper to taste

FYI Lisena Garden Center (125 Cross Bay Blvd.) has sweet pumpkins for a sweet price!


  1. Preheat the oven to 400 degrees and adjust the oven racks if needed. With a sharp knife, cut the top of the pumpkin off, as if you were making a jack o’lantern. Then  scoop out the seeds. Save the seeds for toasting. Salt the inside of the pumpkin. Lightly coat the pumpkin and baking sheet with butter. Roast for 25 minutes.
  2. In the meantime, cut the cheese and bread into half inch cubes. In a bowl combine the bread, cheese and spices with the creme fraiche, mix.
  3. Remove the half-baked pumpkins. Keep the oven on. Let the pumpkins cool a little until you can handle them. Stuff the pumpkin and put them back in the oven without tops for 20 minutes or until the cheese is melted. Transfer to a plate and serve hot!