1 3 lb pie pumpkin
1/4 lb stale bread, cut into 1/2” cubes
1/4 lb Gruyere or Cheddar cheese, cut into 1/2″ cubes
3 garlic cloves, peeled & minced
4 strips bacon, cooked until crisp, drained & diced
1/4 cup minced onion
1 Tbsp fresh thyme
1/3 cup heavy cream
Pinch nutmeg

Directions:
Preheat oven to 350 degrees. Carefully cut a
cap out of the top of the pumpkin. Remove
seeds. Season the inside of the pumpkin
generously with salt and pepper. Place on foil
lined baking sheet.

In a large bowl, toss the bread, cheese, garlic,
bacon, and herbs together, then stuff the
mixture inside the pumpkin. In a small bowl,
combine cream, nutmeg, and a pinch of salt
and pepper. Pour over stuffing inside pumpkin.
Put the pumpkin cap in place and bake about
2 hours until the flesh of the pumpkin is
tender.