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October 15, 2010


This looks amazing! Can't wait to try it!!

Oh my gosh, this looks so good. And we even have the perfect pumpkin waiting to be baked.

I can't wait to try this but need to know what is Emmental- a kind of cheese?

Julie, Yes, it is a kind of Swiss cheese, also sometimes known as Emmentaler.

I printed the recipe, handed it to my husband and told him it is what I want for my birthday dinner next week!

How beautiful! I forwarded the link to our friends in Portland, OR. We are both going to try it and compare results. I picked the pumpkin yesterday during school field trip. Fun!

We made this for dinner tonight and it was delicious. I must have done something wrong since ours ended up with a lot more liquid in it than I expected. Our pumpkin was too big, but I had such a hard time finding one the right size. All in all, it was a delicious recipe!!

Jamie, Thanks for the input. This recipe is a tough one to write precisely because of the variability that we will have in choosing the size and variety of pumpkin. I made it again in a larger pumpkin, too, and had a different experience so I added an additional note to the recipe. Thanks for coming by and trying this recipe. I hope you had a great birthday.

Thanks so much for sharing this recipe - I made it last night using leftover fall pumpkins. It was the first night of December so it was a perfect way to say farewell to Fall. We all had fun eating out of the little pumpkins - they were really delicious. I used half-n-half instead of regular cream - and it worked fine.

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