1 (2-lb) pumpkin, able to stand up and with few blemishes
2 tablespoons olive oil
2 cloves garlic, chopped
1 cup croutons, divided
1 cup grated Swiss cheese
1/2 cup grated mozzarella cheese
1 1/2 cups cream
1 teaspoon salt
1 teaspoon garlic pepper
Preheat oven to 350 degrees. Cut 2 inches off the top of the pumpkin; set aside. Remove all the pumkin seeds. Combine the oil and garlic and then rub the mixture throughout the pumpkin and on the inside of the lid, leaving all the garlic inside the pumpkin. Place on a baking sheet.
Place one third of croutons in bottom of pumpkin. Combine cheeses and sprinkle 1/3 cup over croutons. Repeat layers 2 more times. Mix cream, salt and garlic pepper together and then pour into pumpkin very slowly. Let settle if all doesn't fit and then add rest of cream mixture. Put the top on the pumpkin and bake 1 1/2 to 2 hours. Stir after 1 hour, scraping the pumpkin, if cooked, into the cheese mixture. Cook longer if pumpkin is not soft. Be careful not to puncture.
Remove from oven and stir pumpkin again. Let rest 10 minutes. With a spatula, carefully move to serving plate. Serve with crackers. Makes 20 appetizers.
Note: This recipe can be adapted and used with any size pumpkin.