Pumpkin Fondue

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.

Join in the FUN and receive my FREE printable Kitchen Conversion Chart HERE

COOKBOOK - CFK Ad button


Pumpkin Fondue

Ingredients:

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

COOKBOOK - CFK Ad button


Directions:

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

COOKBOOK - CFK Ad buttonDon’t miss out on additional yummy recipes!  Join for our newsletter by clicking HERE

Recognize a blessing and be a blessing today.





Comments

  1. I wanted to say thanks for linking your recipe up to our Lovely Ladies link party, and to let you know I’ve featured them in a great round-up of Thanksgiving sides & appetizers. You can check it out if you’d like- http://bit.ly/18wRyOb
    Thanks so much- Molly from Just a Little Creativity

Leave a Reply

Your email address will not be published. Required fields are marked *

62 Shares
+1
Tweet
Share
Pin
Stumble