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This recipe serves eight. You can also use a larger pumpkin and simply double the recipe!

Ingredients:

1 4-pound pumpkin, washed and dried

2 tablespoons vegetable oil

2 cloves garlic, minced

4 slices white bread, toasted and crumbled

6 ounces Swiss cheese, shredded

2 ounces mozzarella, shredded

1 pint half-and-half

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon freshly ground nutmeg

Procedure:

Preheat oven to 350 degrees. Cut a 2-inch slice from top of pumpkin and reserve. Remove seeds and fibers. Blend oil and garlic, then rub mixture inside pumpkin and place in a large roasting pan. Alternate layers of toasted crumbs and cheeses inside pumpkin. Combine half-and-half, salt, pepper and nutmeg, then pour over layers. Replace pumpkin top and bake for two hours, gently stirring contents after 1 1/2 hours.

Serve with French bread finger or corn chips.