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Gruyere Pumpkin is, in effect, a bread pudding baked right into a sugar pie pumpkin. So easy to assemble, you can sit back and drink some wine with friends as the pumpkin cooks for two hours. Don't forget to save the seeds, and roast them for a yummy snack!
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103.59375

Gruyere Pumpkin

November 23, 2008

30 min or less active, fall, main, side, vegan, winter

Gruyere Pumpkin is, in effect, a bread pudding baked right into a sugar pie pumpkin. So easy to assemble, you can sit back and drink some wine with friends as the pumpkin cooks for two hours. Don't forget to save the seeds, and roast them for a yummy snack!
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Information

Servings: 6
Time: About 20 minutes active; 2 hrs 20 min total
Price:  About $11.00 total; $1.85 per serving
Nutrition (per serving):
Calories: 436.2
Protein: 20.2g
Fat: 4.9g
Saturated fat: 4.9g
Carbohydrates: 65.3g
Fiber: 6.8g
Sodium: 1177.4mg
Cholesterol: 91.6mg
High In:
Good Source:
Low In:

Ingredients

  • 1 pumpkin, about 3-4 lbs
  • 8 oz bread cubes from a baguette or other loaf
  • 1/4 lbs gruyere, grated
  • 1 3/4 cups milk
  • 2 large eggs
  • 1/2 Tbsp SnP
  • 1/2 tsp ground nutmeg

Preparation

  1. Preheat oven to 350 degrees.
  2. Carefully cut around the pumpkin stem and remove, but reserve. Scoop out all the seeds and strings as best you can. Removing all the seeds is most important.
  3. Place bread cubes in a single layer on a cooking-sprayed baking sheet. Toast in the oven for 5-10 minutes being carefully not to burn. Remove and set aside.
  4. Alternate layers of bread and cheese inside the cavity of the pumpkin until it's full.
  5. Whisk together the milk, eggs, SnP and nutmeg in bowl. Slowly pour the mixture into the stuffed pumpkin. Replace the stem and put it on the already prepped baking sheet used for toasting the baguette.
  6. Bake in the oven for about 2 hours. Slice and serve hot. You can eat the pumpkin skin as well.

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