Giant Pumpkin Fondue Pudding Recipe By Tasty

BAKED PUMPKIN FONDUE

Steps:

• Heat oven to 180C/160C fan/gas 4. Start to prepare your pumpkin as you would for carving: cut off a 'lid' and scoop out all the seeds and membranes. Put the lid back on and sit the whole pumpkin on a sturdy baking tray. Bake following our size guide (see 'Tip', below left).
• Mix the grated cheeses with the cornflour until completely coated and no excess flour remains. Remove the pumpkin from the oven, discard the lid (or scrape off the roasted flesh and save for the Squidgy pumpkin & ginger loaf, see 'Goes well with') and increase the oven to 200C/180C fan/gas 6. Layer up the cheese, crème fraîche, white wine, shallot and garlic inside the pumpkin. Lift back into the oven and bake for 30 mins or until the fondue is melted and bubbling. Eat with spoons, scooping out chunks of soft, roasted pumpkin with the melted cheese.

PUMPKIN CHEESE FONDUE

Steps:

• Cut a slice off the top of the pumpkin and scoop out seed.
• Use to make Spicy Roasted Butternut (the butternut seeds can be replaced with the pumpkin) Seeds recipe #50958 or your favorite recipe.
• Brush the inside of the pumpkin with melted butter season with nutmeg and cinnamon place on cookie sheet with tops on and bake at 350 degrees for 30 minutes.
• Meanwhile heat the oil in a pan saute scallions and garlic for 2 minutes add wine or sherry, and cornstarch paste heat and then add the cheeses to the simmering wine, stir in a zig zag rather than circular motion to help break up the cheese.
• Season with salt, pepper, nutmeg and cinnamon.
• Heat gently stirring till melted and combined. If to thick can add some water or chicken broth to thin.
• Pour into the baked hot pumpkin sprinkle with paprika and serve with apple, pears, celery, peppers, cubes of crusty bread cooked shrimp, cooked chicken, and or cooked potato skins .
• Instead of making the paste you can also dust the cheese cubes with the cornstarch then add to the warmed wine.

ROAST PUMPKIN WITH CHEESE "FONDUE"

Steps:

• Preheat oven to 450°F with rack in lower third.
• Toast baguette slices in 1 layer on a baking sheet in oven until tops are crisp (bread will still be pale), about 7 minutes. Transfer to a rack to cool.
• Remove top of pumpkin by cutting a circle (3 inches in diameter) around stem with a small sharp knife. Scrape out seeds and any loose fibers from inside pumpkin with a spoon (including top of pumpkin; reserve seeds for another use if desired). Season inside of pumpkin with 1/2 teaspoon salt.
• Whisk together cream, broth, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Mix together cheeses in another bowl.
• Put a layer of toasted bread in bottom of pumpkin, then cover with about 1 cup cheese and about 1/2 cup cream mixture. Continue layering bread, cheese, and cream mixture until pumpkin is filled to about 1/2 inch from top, using all of cream mixture. (You may have some bread and cheese left over.)
• Cover pumpkin with top and put in an oiled small roasting pan. Brush outside of pumpkin all over with olive oil. Bake until pumpkin is tender and filling is puffed, 1 1/4 to 1 1/2 hours.

GIANT PUMPKIN FONDUE PUDDING RECIPE BY TASTY

Steps:

• Make the pumpkin pudding: Place the pumpkin in a medium bowl, cover the bowl with plastic wrap, and microwave for 5 minutes, until the pumpkin starts to soften. Let cool.
• In a microwave-proof ramekin, combine the water and gelatin and mix well. Set aside. Microwave the gelatin mixture for 10 seconds, then mix well.
• Combine the pumpkin, milk, heavy cream, maple syrup, and gelatin mixture in a blender. Blend until smooth.
• Place a medium bowl into a large bowl filled with ice. Strain the pumpkin mixture through a sieve into the medium bowl. Whisk until the mixture begins to thicken.
• Transfer the mixture to bundt pan and chill in the refrigerator for 2 hours.
• Make the chocolate ganache: Heat the heavy cream in a small saucepan until just boiling.
• Transfer to a medium bowl with the chocolate and mix until well combined and smooth.
• Invert the pudding onto a serving dish.
• Pour the chocolate ganache in the center hole until it overflows over the pudding cake and dust the cake with cocoa powder.
• Enjoy!