Pumpkin Fondue…Baked in a Pumpkin!

Directions

1. Set your oven to 450°F. Place 8 to 10 baguette slices on a baking sheet and bake until golden, roughly 7 minutes. Let them cool, then crumble into breadcrumbs.
2. Slice a 3-inch circle around the stem of the pumpkin and lift off the top. Scoop out the seeds and stringy fibers from the inside and the lid. Combine the olive oil with the minced garlic and massage this mixture over the interior of the pumpkin. Sprinkle with salt and pepper.
3. Lower the oven temperature to 350°F. Set the pumpkin on a baking sheet and roast for 20 to 30 minutes.
4. In a medium bowl, whisk together the heavy cream, broth, nutmeg, dry mustard, white wine, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper.
5. Put the shredded Emmentaler and Gruyère into a large zip-top bag with the flour or cornstarch. Seal and shake well to coat the cheese evenly.
6. Take the pumpkin out of the oven. Build three layers inside it, each layer going: a sprinkling of breadcrumbs, then cheese, then some cream mixture. Repeat until the pumpkin is full.
7. Put the lid back on the pumpkin and return it to the oven for another hour. Stir the fondue and continue baking if it hasn't fully melted.
8. Optionally, rinse the reserved pumpkin seeds and pat them dry. Spritz with olive oil and season with sea salt, garlic powder, and onion powder. Roast them in the oven and use as a topping for the fondue when serving.
9. Once the cheese is completely melted and the pumpkin is soft, remove it from the oven. Place on a serving platter with the remaining baguette slices. Dust with paprika and scatter roasted pumpkin seeds on top if you made them.