Instructions: These beautiful cheese filled pumpkins are rich, but make a very special entree for lunch or brunch, accompanied by simple vegetables or salad. They also make a good hors doeuvres, with the dip spread on crackers, baguette slices, or crudites.

Preheat the oven to 350 degrees.

Place pumpkins in a baking dish with just enough water to barely cover bottom of pan. Bake in preheated oven for 40 minutes. Remove and cool. Slice off the top quarter, leaving stem intact and reserving tops. Carefully remove seeds, fibers and center of pumpkin.

Mix remaining ingredients, except whole basil leaves and baguette slices, until smooth and well blended. Divide mixture among pumpkins, placing a basil leaf on top of filling.

Return pumpkins to pan, again adding enough water to barely cover bottom of pan, and bake at 350 degrees for 20 minutes.

Place pumpkins, topped with lids, on individual plates or serving platter, surrounded by baguette slices, crackers or crudites on which to spread the pate.

*These (8-ounce) pumpkins are know as Jack-o-Lantern or Jack-be-Little.

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