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Why limit your pumpkin use to carving jack-o’-lanterns when there are so many other uses? Countless pumpkin recipes are floating around this time of year after all – especially Pumpkin Spice anything! But have you ever tried stuffing a pumpkin with cheesy fondue and eating it? That’s right, it’s a thing, and it doesn’t just taste amazing, it looks fantastic! This year why not give your pumpkin a fun spin with this Hard Cider Fondue recipe, made with dry hard cider. It’s the perfect snack to have out during Thanksgiving, and also makes a beautiful table presentation.
Fall Vibes and Comfort Food
The Fall season always brings with it amazing recipes – warm, hearty, and full of flavor. I stumbled on this Pumpkin Fondue recipe and couldn’t resist giving it a try. It’s easily going to become my favorite snack this season. It’s only 8-ingredients and stores easily, so you can make it ahead of time and reheat it right as guests show – perfect for the busy holiday season.
This recipe calls for dry hard cider, but the great thing about cooking is you can do whatever you want! Making this family-friendly is as easy as switching the hard cider for your favorite apple cider. I’ve tried it both ways now, and while there is a difference the recipe is delicious either way. Fondue is one of those favorite comfort foods that really sets the tone for the Fall season.
Dipping Options Galore!
Let’s be honest, we all know why fondue is such a hit – it’s the dipping. People love to dip! I know my family does, especially Lawrence (LTP). He pretty much took over the task of coming up with the best dipping options to pair with this Pumpkin Fondue recipe. There are so many options, but we love carbs so we tend to love any variety of bread or cracker – crusty bread is easily the BEST option for soaking up this cheesy fondue though. LTP’s favorite is the pretzel sticks, but he loves having fun with different flavored potato and corn chips too – so much dipping!
- 8 oz of dry hard cider*
- 1/3 cup heavy cream
- 1 crushed garlic clove
- 8 oz of Gruyere cheese, grated
- 8 oz of Swiss cheese, grated
- 8 oz Sharp Cheddar cheese, grated
- 1 medium-sized pumpkin, scooped (save and use for baked pumpkin seeds)
- ½ tbsp. of pepper
- 2 tbsp. cornstarch
*For a family-friendly version of this recipe, you can use a non-alcoholic apple cider.
- Preheat your oven to 350°.
- Place the hollowed pumpkin on a baking sheet open side down. If you like, you can season the pumpkin with salt and pepper at this time as well. Bake in the oven for 30 minutes.
- In a large saucepan, combine the corn starch, hard dry cider, pepper, garlic, heavy cream, and three cheeses.
- Stir over medium heat until all the cheese has melted.
- Once the pumpkin has finished baking, pour the fondue into the pumpkin, season with pepper, and serve with your choice of dippers!