What type of cheese goes well with pumpkin?

Creamy, melty cheeses like Gruyère, cheddar, or fontina are fantastic with pumpkin. They balance the natural sweetness with saltiness and richness. Parmesan adds a nice nutty edge, while cream cheese gives the filling a smooth texture. For a smoky flavor, try smoked mozzarella or gouda.

What's the difference between canned pumpkin and pumpkin filling?

Canned pumpkin is pure, cooked pumpkin with no added sugar or spices—perfect for savory dishes like cheese-stuffed pumpkin. Pumpkin pie filling, on the other hand, includes sugar, cinnamon, cloves, and nutmeg. It’s best reserved for desserts.

How to make crispy pumpkin in an air fryer?

Slice pumpkin into thin fries or cubes, toss with olive oil, salt, and spices, then air fry at 375°F for 12–15 minutes. Shake halfway through. For a flavorful variation, check out air fryer pumpkin fries .

Are cheese pumpkins good for baking?

Yes, cheese pumpkins (named for their flattened, wheel-of-cheese shape) have dense, sweet flesh that roasts well. They’re larger than sugar pumpkins but still perfect for stuffed recipes or purées—especially in savory dishes like cheese-stuffed pumpkin.

Cheese-Stuffed Pumpkin – 9 Delicious Secrets Every Home Cook Should Know

Name: Cheese-Stuffed Pumpkin
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 small sugar pumpkin (about 3–4 lbs); 4 oz cream cheese, softened; 1 cup shredded Gruyère or cheddar cheese; ½ cup grated Parmesan; ½ cup heavy cream; 1 clove garlic, minced; 1 tablespoon chopped thyme or sage; Salt and pepper, to taste; Olive oil, for brushing

Description

Creamy, herby cheese-stuffed pumpkin baked to golden perfection—perfect for cozy fall dinners.

Ingredients

Scale

1 small sugar pumpkin (about 3–4 lbs)

4 oz cream cheese, softened

1 cup shredded Gruyère or cheddar cheese

½ cup grated Parmesan

½ cup heavy cream

1 clove garlic, minced

1 tbsp chopped thyme or sage

Salt and pepper, to taste

Olive oil, for brushing

Instructions

1. Preheat oven to 375°F (190°C) and line a baking sheet.

2. Slice off the top of the pumpkin, scoop out seeds and pulp.

3. Brush inside with olive oil and season with salt and pepper.

4. Mix cheeses, cream, garlic, and herbs into a smooth filling.

5. Stuff the pumpkin ¾ full and place the lid back on.

6. Roast for 60–75 minutes until pumpkin is tender and filling is bubbly.

7. Remove the lid for the final 10 minutes to brown the cheese.

8. Let rest slightly before serving in slices or spooned over bread.

Notes

Use a sugar pumpkin for best flavor and texture.

Customize with different cheeses or add-ins like bacon or herbs.

Leftovers keep well and can be repurposed into toast or wraps.

Prep Time: 15 minutes
Cook Time: 75 minutes
Category: Fall Recipes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/4 stuffed pumpkin
Calories: 310
Sugar: 4g
Sodium: 460mg
Fat: 26g
Saturated Fat: 14g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 11g
Cholesterol: 70mg

Keywords: cheese-stuffed pumpkin, baked pumpkin, fall recipes