Stuffed Sugar Pumpkin with Greek Cheeses
Prep time
Cook time
Total time
Inspired by Gourmet Magazine this stuffed pumpkin appetizer is a sure hit for your holiday table. It makes a knock-out presentation for your guests. I used Greek cheeses that are available at all cheese shops, or use cheeses of your choice.
Recipe type: Appetizer
Serves: 6-8
  • 1 - 4 lb.sugar pumpkin
  • ½ baguette, cut into ½ inch slices,toasted
  • ¾ cup heavy cream
  • ½ cup chicken or vegetable broth
  • ¼ teaspoon grated nutmeg
  • ¾ cup grated Kasseri cheese
  • ¾ cup grated Vlahotiri cheese
  • 1 tablespoon olive oil
  • salt and pepper
  1. Preheat oven to 450 degrees.
  2. Toast the baguette slices on a cookie sheet in the oven until tops are crisp. Cool.
  3. Remove the top of the pumpkin using a sharp knife,cutting around the stem 3 inches in diameter.Set aside.
  4. Scrape out the seeds and pulp with a spoon from the inside of the pumpkin.
  5. Season the inside of the pumpkin with ¼ teaspoon salt.
  6. Whisk together cream, broth,nutmeg,1/2 tsp. salt, and ¼ teaspoon pepper in a bowl.
  7. Mix together cheeses in another bowl.
  8. Place a layer of bread in the bottom of the pumpkin. (Do not overlap)
  9. Cover with ½ cup of the cheese mixture.
  10. Add ¼ cup of the cream mixture.
  11. Repeat one more time with bread, cheeses, and cream until 1 -inch from the top.(You may have bread and cheese left over)
  12. Cover the pumpkin with the top, and place on a parchment covered sheet pan.
  13. Brush the outside with olive oil.
  14. Bake until the pumpkin sides are tender and filling is puffed, 1-1½ hours.
  15. Remove from pan and place on serving platter with remainder baguette or crackers.
The pumpkin can be stuffed 2 ours before baking and chilled.
Bring to room temperature before baking.
If the pumpkin gets cold, you can place it in the microwave or reheat it in the oven to reheat the pumpkin.
Best when served warm!
Recipe by California Greek Girl at