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Roasted Pumpkin Fondue

Perfect for a Fall fête or holiday get-together, this whole roasted pumpkin is filled with oooey, gooey, bubbling cheese fondue!

Prep Time: 10 minutes

Cooking Time: 40 minutes

Serves: 8




  • 1 pumpkin (about 3 pounds), washed
  • 1 tablespoons olive oil
  • 1 cup Frigo® Whole Milk Mozzarella, shredded
  • 1 cup Frigo® Aged Parmesan Cheese Wedge, shredded
  • 1/2 cup Frigo® 3-Cheese Italian Blend
  • 1 cup white wine
  • 1 clove garlic, smashed
  • 1 tablespoon corn starch
  • 1/2 teaspoon dry mustard
  • Salt and Pepper to taste


Heat oven to 450°F.

Prepare your pumpkin by slicing the top off 1 to 2-inches below the stem. Scoop out all the seeds and stringy membranes. Rub the inside of the pumpkin with a tablespoon of olive oil and a pinch each of salt and pepper. Place the scooped out pumpkin and the lid on a sheet tray and pop into the oven.

Meanwhile in a blender, blend Frigo® Whole Milk Mozzarella, Frigo® Aged Parmesan Cheese Wedge, Frigo® 3-Cheese Italian Blend, dry white wine, garlic, cornstarch, dry mustard, and salt and pepper until smooth.

Remove pumpkin from the oven. Scoop the cheesy mixture into the pumpkin and then pop back into the oven for 40 minutes or until pumpkin is fork tender and the cheese fondue is hot and bubbly.

Arrange an assortment of bite-sized dipping foods like cubes of bread, apples, roasted potatoes, blanched vegetables, and cooked shrimp on a platter with the pumpkin fondue pot in the center. Spear dippers with fondue forks or wooden skewers, dip, swirl and enjoy!