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Cheesy Pumpkin Dip

This filling dip is served right out of the pumpkin. It makes a great presentation for fall parties. 
1 tbs. butter
1 Pie pumpkin
Shredded sharp cheddar, gruyere, and fontina (amount depends on size of pumpkin)
2 cups cream
3 cloves garlic
1 teaspoon ground nutmeg
Salt and pepper to taste
Preheat oven to 350.
Cut a round hold around the stem of the pumpkin and remove the stem. Scoop out the seeds and stringy insides of the pumpkin.
Mix together 3 parts cheddar cheese, 2 parts fontina cheese, and 1 part gruyere cheese. Fill the cavity of the pumpkin. The total amount should fill the cavity. This is usually about 3 cups total, but it depends on the size of your pumpkin.
Peel, chop, and lightly crush the garlic. Mix it together the cream. Pour over the top of the cheese. It should fill 1/3 to 1/2 of the pumpkin. If you're cooking an especially large pumpkin, you might need more.
Add nutmeg, salt, and pepper to taste.
Add the stem back to the pumpkin and bake at 350 for 1.5-2 hrs. The exact time will depend on the size of the pumpkin. Check it often to make sure it doesn't collapse.
When the flesh of the pumpkin is soft, the dip is ready. Remove from the heat, allow to cool, and scoop out the sides of the pumkin with a spoon, stirring the flesh into the cheese. If desired, you may add some more pumpkin puree to the dip.
Serve with a spoon on toasted bread.