- 2 cups shredded Cheddar cheese
- 1/2 (8 ounce) package cream cheese, softened
- 1/2 cup solid-pack pumpkin
- 1/4 cup pineapple preserves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1 pretzel rod
- Beat Cheddar and cream cheeses in a bowl with an electric mixer until smooth. Stir in the pumpkin, pineapple preserves, allspice, and nutmeg and mix well. Cover and refrigerate for 2 to 3 hours.
- When the cheese mixture is firm, shape it into a ball. To make it look like a pumpkin, score the sides with vertical lines using a butter knife. Add the pretzel rod for a stem and transfer to a serving platter.
03/25/2018
recipepes.com
Pumpkin Cheese Ball, recipe
PT15M
PT1H
5
455 calories