Cheesy Stuffed Pumpkin

1. Preheat the oven to 375°F. 
2. Cut the tops off the pumpkin and scoop out the seeds and pulp. Brush the inside of the pumpkins with olive oil and season lightly with salt and pepper.
3. In a bowl, combine the cheeses, chopped herbs, and minced garlic. Stir in the heavy cream to create a creamy mixture. Season with salt and pepper to taste.
4. Fill the hollowed pumpkin with the cheese mixture. Place the pumpkin on a baking sheet and replace the top. If the pumpkin stem is long then cover it with foil so it doesn’t burn. 
5. Bake the pumpkin in the preheated oven for 30-45 minutes, or until the cheese is melted and bubbly. 
6. Remove the top and serve the pumpkin with crispy bread, cracker & or baguette slices for dipping.