Fondue-Stuffed Mini Pumpkins

Pumpkins are at the top of everyone's fall ingredient list. Impress your friends and family with these cheesy, Fondü filled bowls of joy.
6 servings
Prep Time
Cook Time
Total Time


  • 6 mini pumpkins
  • Olive oil
  • Salt
  • Black pepper
  • 14-ounce pack Emmi ready-to-serve Fondü
  • Accompaniments for serving (such as roasted vegetables, toasted bread and charcuterie)


  1. Heat oven to 400F.
  2. Thoroughly wash pumpkins. Cut off tops and scoop out seeds and stringy parts. Discard or reserve seeds for roasting separately.
  3. Place scooped out pumpkins and tops on baking sheet lined with parchment paper. Drizzle insides of pumpkins with olive oil and season with salt and pepper. Bake 15 minutes; remove from oven.
  4. Remove Fondü from package and cut into 1-inch cubes. Divide cubes between pumpkins. Cover with tops and return to oven. Bake additional 15-20 minutes, until Fondü is fully melted. Serve immediately with accompaniments for dipping.