Baked Pumpkin Cheese Fondue

A Jerry James Stone Recipe


Appetizer, Yellow


  • 1 small Pie pumpkin
  • 1 Clove garlic
  • 1 cup dry Chardonnay
  • 2 cups Brie, outer rind removed and cubed
  • 1 tablespoon cornstarch
  • 2 tablespoons kirsch
  • 1 baguette
Jump to instructions


  • Rub a saucepan with 1 clove of garlic.
  • Add 1 cup of dry Chardonnay and 1 tablespoon of cornstarch and warm over a low heat. Do not let the mixture boil.
  • Add 2 cups of Brie one handful at a time while slowly increasing the heat. Do not let it boil.
  • Turn off heat and finish with 2 tablespoons of kirsch.
  • Using a pencil or a sharpie, mark 1 pie pumpkin around the top.
  • Carefully carve out the top.
  • Scoop out all of the pumpkin seeds and the stringy flesh so that only the meat of the pumpkin is left intact.
  • Fill the pumpkin with baguette slices and fondue. Think of it like French Onion Soup – you want enough bread so that it pokes out a bit.
  • Place the pumpkin in a baking dish and bake it in a pre-heated oven at 375 degrees for about a half hour. You want the top to form a crust but the pumpkin should still have structure to it.