Pumpkin Fondue

I am going to go out on a limb here and say that this may be my favorite recipe of all time. A bold statement, indeed. Why, you ask? Because it’s equal parts satisfying, indulgent, shareable, and perhaps the easiest thing you’ve ever made. Plus it’s crafted by Ruth Reichl - food editor, esteemed restaurant critic at both the Los Angeles and New York Times newspapers, and former editor of every foodie’s favorite, Gourmet magazine. When thinking of Halloween this year, my plan is to have a couple friends over to cozy up to a beautiful bottle of wine, hand out candy to trick or treaters, and devour forkfuls of this gooey, gratifying fondue that is lit’rally baked into a pumpkin. She calls it a “Swiss pumpkin.” I call it the best f%^ing thing I’ve ever eaten. I cannot imagine a more delicious way to spend this, or any night. As Ruth shares in her most recent cookbook, My Kitchen Year, “The invention of a new recipe does more for mankind than the discovery of a new star.” Cheers to that, Ms. Reichl, and cheers to a most happy Halloween!

Ingredients

Directions

1. Preheat the oven to 350 degrees.
2. Carefully cut a 1-inch slice off the top of the pumpkin. Reserving the top, scoop out and discard the seeds and strings.
3. Make 3 layers each of the toast and cheese in the pumpkin cavity, alternating layers and ending with cheese.
4. Whisk together the half and half, eggs, salt, pepper and nutmeg and slowly pour the mixture into the pumpkin.
5. Replace the top of the pumpkin and bake on a shallow baking pan in the middle of the oven until the pumpkin is tender, about 2 hours.
6. Serve by scooping out the pumpkin flesh with the bread and cheese. Serves 4.

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