There are two type of girls on Halloween.
The ones that dress up scary (i.e: witch, ghost, zombie) or the ones that dress up as anything and just add "slutty" to the beginning of it (i.e: slutty Snow White, slutty cat, slutty nurse, slutty... well you get the idea!).
This year I'm opting for the slutty pumpkin.
The sluttiest, dirtiest filthiest of pumpkins.
And I'm not even ashamed of it.
So indulgent, so delicious, so naughty and best of all you can share it with your friends.
It is so easy to make and more than a little bit filthy...
Inspired by the slutty pumpkin from How I Met Your Mother.
I couldn't think of a more fitting name.
A great addition to your Halloween party or, if you're like me, you'd rather snuggle up on the sofa with a good glass of wine watching scary movies and greeting trick or treaters.
I have seen a couple of different recipes of this floating about the internet but they were far too complicated.
Easy cooking is the best type of cooking.
And why complicate things?
So this is my very own creation, made with Camembert & honey and it's probably one of the best things I've ever eaten! And it's dead easy.
Get down a dirty this Halloween with this cheesy Camembert pumpkin fondue and I can't stress how easy it is to whip it up within a couple of hours.
This is what you will need to make 1 slutty pumpkin:
1 medium pumpkin
2 whole Camembert
Olive Oil, Salt & Pepper & Rosemary
Crusty bread for dipping
First pre-heat your oven to 180 degrees. Then start carving out the lid of your pumpkin and remove all of the seeds and bits inside. You can carve a round lid or a classic pumpkin style (like mine) but just make sure that your lid is wide enough to fit your Camembert.
Once your pumpkin has been carved out, drizzle the insides with olive oil and salt & pepper so that all of the insides are coated with olive oil. You may need to give your pumpkin a couple of twirls to make sure it is all covered.
Don't forget to season the lid!
Pop your lid back on and put your entire pumpkin on a baking tray and put it in the oven for 1.5 hour.
After 1.5 hours add your 2 Camemberts piercing these with a knife to make sure the cheese oozes out of the holes and drizzle with lots and lots of honey and add a touch of Rosemary too. Then bake for another half hour with the lid off.
Depending on the size of your pumpkin you may need to check up on it and adjust the heat so you don't burn it. There will be some excess pumpkin juices inside, so make sure to remove these with a spoon or ladle as it cooks taking care not to puncture the skin.
Once the Camembert is all gooey and fondue-like take your pumpkin out and transfer to a serving plate/board. You may want to give your cheese an extra stir to make sure it has all melted.
Serve with crusty bread and something cold (and bubbly!).
Or scoop out the pumpkin with a spoon as is.