These Mini Pumpkin Fondues Make the Cutest and Most Comforting Appetizers for Thanksgiving

There is no vegetable more evocative of fall and winter than the pumpkin, yet there are so many other ways to cook with it than just baking it in a pie – for example, they provide an excellent and delicious vessel for a bubbling fondue. These mini pumpkin fondues make a wonderful starter for a Thanksgiving menu.

Miniature Baked Pumpkins With Gruyère Fondue

This indulgent yet laid-back supper is perfect for chilly nights or to serve as an appetizer or conversational sharing dish at a fall gathering or Thanksgiving dinner. Use the finest quality Gruyère you can find for the best results.

Ingredients (Serves 4)

• 4 small pumpkins or winter squash (about 1–1½ lb each)
• 3½ tablespoons soft salted butter
• Handful of sage leaves (about ¼ cup)
• Salt and freshly ground black pepper
• 1½ cups dry white wine
• ⅔ cup milk
• 4 cups grated Gruyère cheese
• 2 tablespoons all-purpose flour
• Crusty bread, for serving, such as baguette or sourdough

Method

• Pre-heat the oven to 400°F. Slice the top off each pumpkin, about a quarter of the way down. Scrape the seeds out of the pumpkins and the tops using a spoon (or a specific tool such as this Chef'n 3-in-1 pumpkin tool from Amazon). If the seeds are plump and shiny, rinse and reserve. Rub the insides of the pumpkins and the tops with most of the butter.
• Pop a sage leaf or two into each pumpkin and season, then stand on a baking tray (we recommend a non-stick one like this Caraway Ceramic baking sheet, from Amazon), with the tops tucked in alongside. Roast for 40 minutes, until the flesh is tender and the skin is beginning to darken. Remove from the oven and set aside. Turn the oven down to 350°F.
• Pour the wine into a medium saucepan and bring to the boil for a few seconds. Reduce the heat so that the wine is barely simmering. At the same time, pour the milk into a small saucepan and gently warm through. Toss 3½ cups of the grated Gruyère with the flour to coat the strands.
• Add the flour-coated cheese to the wine, a small handful at a time, stirring between each addition and making sure the cheese has melted smoothly before adding more. Gradually whisk in the hot milk, then season.
• Divide this mixture between the pumpkins, filling them almost to the top. Rub the remaining butter over the rest of the sage leaves and place on and around the pumpkins, along with a handful of pumpkin seeds, if they were reserved.
• Top the pumpkins with the remaining Gruyère and return to the oven for 15-20 minutes, until bubbling and golden. Serve with warm crusty bread for dipping and spoons to eat the flesh of the pumpkin containers.

Looking for more pumpkin recipes to make the most of this harvest favorite while it's at its best? We have a whole collection here, featuring fragrant Asian-inspired soup, a baked lamb dish, and honeycomb hotcakes made with squash.