Creamy baked pumpkin

Creamy baked pumpkin

Autumn is a time for getting together to celebrate the harvest, the chills, and thrills of Halloween and the excitement of a cold night and light of bonfire night. Whatever you are hosting ideas for quick, warming meals is a must. Our baked pumpkin recipe filled with three simple ingredients is just the thing to warm your friends and family.

  • 700g pumpkin
  • Half a 113g pot of Cornish clotted cream
  • 75g of Curds & Croust Smokey Duke Smoked Cornish Brie or Boy Laity Cornish Camembert
  • Sprig of rosemary

Preheat your oven to 200 oC

Cut the top of the pumpkin off (keep as a lid when baking) and scoop out the seeds*.

Score the inside of the pumpkin flesh.

Add the Cornish clotted cream inside

Dice the cheese and add to the pumpkin.

Roughly chop the rosemary and include.

Return the pumpkin lid on top and place into the oven on a baking tray.

Bake for 40mins.

Remove from the oven and allow to cool for 5 mins before serving the pumpkin whole on a plate with a spoon (or more if sharing).

*As a garnish consider baking the pumpkin seeds with some olive oil



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Time: 50 mins
Makes: 1-2

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