The Cutest Way to Cook This Fall? Inside a Pumpkin.

Move over, soup bowls and ramekins—this fall, your serving vessel is edible, adorable, and totally Instagram-worthy. We’re talking about mini pumpkins, the MVPs of seasonal entertaining. You’ve probably seen them piled up in every grocery store bin and farm stand this time of year—perfectly plump, irresistibly cute, and begging to be turned into something delicious.

Sure, you could just set them on your table as décor… but why stop there when you can bake, stuff, and serve right inside them? These little gourds are basically nature’s ramekins—with a built-in wow factor. Here are a few ways to make your next fall spread so much more gourd-geous.

1. The Boursin Board Showstopper

Hollow out a mini pumpkin (just slice off the top, scoop the seeds, and roast the shell for about 15 minutes). Then unwrap a round of Boursin cheese and plop it right inside. Warm it up until it’s melty and creamy, then surround your pumpkin with a board of dippers—think crostini, grapes, prosciutto, figs, and candied nuts.It’s the easiest “I totally planned this” appetizer you’ll ever make.

2. Pumpkin Crème Brûlée (Inside the Pumpkin!)

Yes, this is exactly as dreamy as it sounds. Use mini pumpkins as individual ramekins, fill them with a classic crème brûlée custard (cream, egg yolks, sugar, vanilla, and a hint of pumpkin spice), then bake until set. Chill, sprinkle with sugar, and brûlée the tops. The best part? The pumpkin shell adds a hint of natural flavor and looks straight out of a Pinterest fantasy.

3. Soup, But Make It Seasonal

Pumpkin soup inside a pumpkin might sound redundant, but trust me—it’s peak cozy. Roast your mini pumpkins, then ladle in your favorite fall soup: butternut squash, wild mushroom, or creamy corn chowder. Top with toasted pepitas or a swirl of crème fraîche and serve with a spoonful of drama. Bonus points if you warm the pumpkins before serving—no one likes lukewarm soup in a cold gourd.

4. Baked Brie, But Make It Mini

We all love baked brie, but baking it inside a pumpkin? Now that’s a fall flex. Slice the top off a small pumpkin, hollow it out, and tuck in a mini wheel of brie. Add a drizzle of honey, a sprinkle of thyme, and maybe a few chopped pecans before baking until gooey. Slice into it tableside and let everyone ooh and aah as it melts down into the pumpkin.

5. Pumpkin Gouda Dip

Think fondue meets campfire comfort food. Roast a few mini pumpkins, scoop out the insides, and fill them with a bubbling mix of melted gouda, cheddar, pumpkin purée, and garlic. Serve with pretzels, apple slices, and roasted veggies for dipping. It’s warm, rich, and gives the phrase “cheese pull” a whole new autumn energy.

Tips

• Go for the minis: Sugar pumpkins or small pie pumpkins work best—they’re sweet, tender, and not just for decoration.

• Roast first: A quick roast softens the flesh and deepens the flavor before you fill them.

• Save the tops: Pop them back on for presentation points—they make everything look restaurant-worthy.