Autumn Pumpkin Tureen

1 pumpkin (4 lb) washed and dried

2 Tablespoon vegetable oil

2 cloves garlic, minced

6 oz baby Swiss cheese, shredded

4 slices white bread, toasted, crumbled

2 oz mozzarella cheese, shredded

1pt Half and half

1 tsp salt

½ tsp pepper

½ tsp freshly grated nutmeg

-French bread fingers, buttered, toasted, for dipping

Preheat oven to 350. With serrated knife, cut 2 inch slice from top of pumpkin and reserve. Remove seeds and fibers. Blend oil and garlic and rub into interior of pumpkin, then place in a large roasting pan. Alternate layers of taste crumbs and cheeses inside pumpkins.  Combine half and half, salt, pepper, and nutmeg and pour over layers. Replace top and bake pumpkin 2 hours, gently stirring contents after 1 ½ hours. Four a fondue, accompany with French bread fingers for dipping. By using a larger pumpkin, the recipe may be doubled.