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