Home > Recipes > Halloween recipes > Mini pumpkin fondues

Mini pumpkin fondues

Name: Mini pumpkin fondues
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: Serves 4
Ingredients: 4 small pumpkins or squash; Olive oil; 100g red leicester, grated; 200g gruyère or emmental, grated; 100g brie; 2 tbsp cornflour; 1 tsp mustard powder; 50g crème fraîche; 200ml dry cider; 2 shallots, finely sliced; 2 garlic cloves, crushed; 2 medium gherkins, finely chopped; 1 tbsp capers, finely chopped; 5g flatleaf parsley, finely chopped; To serve; Crusty bread; Raw veg

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 13 Sep 23
Updated: 26 Sep 24

How do you make a pumpkin even tastier? Fill it with cheese, of course! Make the most of sweeter mini pumpkins by using them as an edible bowl for fondue, complete with a punchy gherkin and caper salsa to cut through the richness.

These mini pumpkins make a fun starter or vegetarian main for a Halloween get together. Browse all our Halloween recipes.

Easy
October 2023

Test kitchen approved

Serves 4
Hands-on time 15 min. Oven time 50 minutes

These mini pumpkins make a fun starter or vegetarian main for a Halloween get together. Browse all our Halloween recipes.

Nutrition: per serving

Calories: 448kcals
Fat: 35g (22g saturated)
Protein: 20g
Carbohydrates: 13g (3.7g sugars)
Fibre: 1.1g
Salt: 1.2g

Save recipe

Save

Save recipe Print

Rate

Ingredients

4 small pumpkins or squash
Olive oil
100g red leicester, grated
200g gruyère or emmental, grated
100g brie
2 tbsp cornflour
1 tsp mustard powder
50g crème fraîche
200ml dry cider
2 shallots, finely sliced
2 garlic cloves, crushed
2 medium gherkins, finely chopped
1 tbsp capers, finely chopped
5g flatleaf parsley, finely chopped

To serve

Crusty bread
Raw veg

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Heat the oven to 180°C fan/gas 6. Cut the top off and scoop out the seeds of the small pumpkins or squash. Drizzle with a little oil, pop the lids back on and sit on a baking tray. Roast for about 30 minutes until tender.
Meanwhile, put the grated red leicester, gruyère and chopped brie in a bowl and stir through the cornflour and mustard powder, followed by the crème fraîche and cider. Add the shallots and crushed garlic. Season, then divide among the pumpkins. Bake for 10-15 minutes until the cheese mixture is melted and bubbling.
Stir the chopped gherkins, capers and parsley together in a small bowl and drizzle with a little more of the olive oil. Spoon over the melted cheese inside the pumpkins. Serve with crusty bread and raw veg to dip in the fondue mixture, scooping out the pumpkin flesh as you eat.