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

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Creamy and rustic cheese-stuffed pumpkin filled with chunks of bread, cheese, garlic, and herbs soaked in spiced cream—baked to golden perfection.

Author: recipesloop.com
Prep Time: 20 minutes
Cook Time: 120 minutes
Total Time: 2 hours 20 minutes
Yield: 4 servings 1x
Category: Fall Recipes
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 pumpkin, about 3 pounds
Salt and freshly ground pepper
1/4 pound stale bread, thinly sliced and cut into 1/2-inch chunks
1/4 pound cheese (Gruyère, Emmenthal, cheddar, or a combination), cut into 1/2-inch chunks
2–4 garlic cloves (to taste), split, germ removed, and coarsely chopped
About 1/4 cup snipped fresh chives or sliced scallions (optional)
1 tablespoon minced fresh thyme
About 1/3 cup heavy cream

Pinch of freshly grated nutmeg

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Instructions

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment or use a Dutch oven slightly larger than the pumpkin.
Cut a cap from the top of the pumpkin and scoop out seeds and stringy pulp. Season the inside with salt and pepper.
In a bowl, toss bread, cheese, garlic, thyme, and chives or scallions. Season with pepper.
Stir the cream with nutmeg, salt, and a little pepper, and pour it over the filling just enough to moisten.
Stuff the pumpkin with the mixture. Add more cream if needed, but don’t overfill. Replace the pumpkin lid.
Bake for about 2 hours, checking after 90 minutes. Remove the lid in the final 20 minutes to brown the top.

Carefully bring the hot pumpkin to the table and serve warm by spooning or slicing.

Notes

You can mix different cheeses for more depth—try smoked cheddar for extra flavor.
Don’t overfill with cream; the filling should be moist, not soupy.

For easy serving, let it cool slightly before slicing. Leftovers reheat well in the oven.

Nutrition

Serving Size: 1/4 stuffed pumpkin
Calories: 330
Sugar: 2g
Sodium: 440mg
Fat: 25g
Saturated Fat: 14g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 2g
Protein: 12g
Cholesterol: 65mg

Find it online: https://www.recipesloop.com/cheese-stuffed-pumpkin/