¾ pound stale sourdough bread, cut into ½ inch cubes
¼ lb Gruyere, grated
¼ lb aged gouda, grated
4 cloves garlic, minced
8 strips bacon, cooked and chopped
⅔ cup pecans, chopped
1 tablespoons fresh thyme leaves
1 cup heavy cream
¼ teaspoon ground nutmeg
Instructions
Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
Using a sharp knife, cut a circular hole in the top of the pumpkin to create a cap. Clean out the inside of the pumpkin, removing the seeds and strings. Season the inside generously with salt and pepper. Place on prepared baking sheet.
In a large bowl, stir together the bread, cheese, bacon, and thyme. Pack the mix into the pumpkin. It should be filled. In a small bowl, stir together the nutmeg, garlic, and cream. Pour over the top of the bread to moisten.
Put the cap in place and bake the pumpkin for about 2 hours, checking after 90 minutes. It is done when the pumpkin flesh is soft and tender enough to be pierced easily with a knife. Remove the cap for the last 20 minutes of cooking to let the top brown slightly.
Remove from oven, and serve warm, scooping out the pumpkin flesh with the stuffing as you serve it.