- 35-40 cm (large) pumpkin, top cut off (reserve) and seeds removed
- 1 stick butter
- 1 bunch parsley, chopped
- ½ loaf white bread, diced
- 3 bulbs garlic, chopped
- 3-4 shallots, diced
- ½ pound mushrooms, cut into 1-inch pieces
- 2 pounds bacon, diced
- 16 oz comté (or gruyère or similar cheese), grated
- 2-6 tbsp pumpkin jam (optional)
- 1 cup dry white wine
- 4 cups crème fraîche
- Salt and pepper
- Freshly grated nutmeg
Preheat the oven to 400°F
Sauté the parsley and bread in 4 tbsp butter in a large sauté pan until browned. Add the garlic and cook for 2 minutes. Transfer to a clean bowl and sauté the shallots and mushrooms in the remaining butter until soft. Salt and pepper to taste. Transfer to a clean bowl and cook the bacon in the pan until browned.
In the pumpkin, layer in the following order: bread, bacon, mushrooms, cheese, pumpkin jam. Repeat the layers until the pumpkin is almost full. Add the wine and crème fraîche, stopping 2cm from the top. Add salt, pepper and nutmeg to taste. Cut a small vent hole in the lid of the pumpkin and place it on top. Place the pumpkin on a baking sheet and bake for 2-3 hours or until the pumpkin is soft and the filling is bubbling through the lid. Remove carefully from the oven!
Stir the stuffing inside the pumpkin and serve each scoop of stuffing with a portion of flesh from the inside of the pumkin.