Pre heat oven to 350 degrees

Using a serrated knife, cut the top off of the pumpkin removing about two inches in diameter from around the stem. Save the top. With a melon baller or small scoop, remove all seeds and fibers from inside the pumpkin including the fibers on top.

Combine olive oil and garlic in a small dish. With a pastry brush, coat the interior of the pumpkin with the oil & garlic mixture. Set prepared pumpkin inside a large roasting pan lined with parchment paper. Save remaining oil for recipe below.

Place 1/4 cup of the bread crumbs inside the pumpkin, then a layer of Swiss cheese followed by a layer of mozzarella. Repeat layering until the pumpkin is filled.

Combine half & half, salt, pepper and 1/2 tsp nutmeg. Pour gently over cheese layers. Top with additional 1/2 tsp of nutmeg. Replace top on pumpkin and roast for 1 1/2 hours. After 1 1/2 hours, remove top and gently stir the cheese mixture with a fork. Roast an additional 30 minutes or until pumpkin flesh can be easily pierced with a fork.

Serve with toasted baguette (recipe below) , pita chips, or gingersnaps. Use a spoon to scoop out the pumpkin meat along with the cheese mixture.

Place bread slices on a rimmed baking sheet

Brush with oil/garlic mixture. Top with mozzarella cheese

Bake at 350 degrees for 20 minutes or until cheese is melted and toast is golden brown.