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Pumpkin Fondue

Pumpkin Fondue

This is a complex and distinctive appetizer or hors d’oeuvre . The flavors combine sweet and savory perfectly, to delight your taste buds in a sophisticated culinary experience.

Pumpkin Fondue


1 cup pumpkin puree (not pie filling)

1 cup water

1/2 tsp. chicken bouillon

2 Tbl. flour

1 Tbl. lemon juice

2 tsp. brown sugar

1 ½ tsp. balsamic vinegar

½ tsp. montreal steak seasoning

8 oz. shredded sharp cheddar cheese

¼ tsp. nutmeg

Dash hot pepper saucePumpkin Fondue 1


Combine the combine puree, water and flour. Mix until all the lumps in the flour have dissolved (use whisk or hand mixer).Pumpkin Fondue 2

Pumpkin Fondue 3Pour into a 2 qt. sauce pan over medium heat.

Add in all the other ingredients and stirring constantly, cooking until the fondue thickens and the cheese is fully melted.Pumpkin Fondue 4Pour all the pumpkin mixture into a fondue pot to keep warm.

Serve with sliced apples, pears, sliced baguette or crusty bread.

Carrie’s recipe adapted from Chef Tom, Copyright Carrie Groneman, A Mother’s Shadow, 2013

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