Cut open the pumpkin at the top. Lift the lid. Remove the seeds and fibers and season the inside of the pumpkin with salt and pepper. Grate or press the garlic and mix with the crème fraîche, adding salt and pepper. Grate the mountain cheese. Cut the baguette into cubes.
Alternately fill the pumpkin with baguette, grated cheese and the crème fraîche mixture. Put the lid on and put the pumpkin in a baking dish in the oven. Bake the pumpkin there for about 2 hours at 180 degrees. If necessary, cover the pumpkin with aluminum foil so that it doesn`t get too dark. The pumpkin may tear open sideways. But that doesn`t matter.
After two hours, remove the lid and spoon out the mixture with the pumpkin flesh. The shell can be eaten with the Hokkaido pumpkin. It also tastes very good if you fry the leftovers in the pan the next day.
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