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Pumpkin Cheese Ball

No one will guess that this make-ahead pumpkin cheese ball has pumpkin in it, but that subtle ingredient lends harvest color and added nutrition. —Linnea Rein, Topeka, Kansas
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    3 cups

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup canned pumpkin
  • 1 can (8 ounces) crushed pineapple, well drained
  • 2 cups shredded sharp cheddar cheese
  • 1 package (2-1/2 ounces) dried beef, finely chopped
  • 1 tablespoon finely chopped onion
  • Green pepper stem
  • Crackers or assorted fresh vegetables

Directions

  • In a bowl, beat cream cheese, pumpkin and pineapple. Stir in cheddar cheese, beef and onion. Shape into a ball; wrap in plastic wrap. Wrap cheeseball in 4 pieces of string or 4 rubber bands, creating indentions to resemble a pumpkin. Chill for one hour. Add green pepper stem for pumpkin stem. Serve with crackers.
Nutrition Facts
2 tablespoons: 85 calories, 6g fat (4g saturated fat), 21mg cholesterol, 174mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 4g protein.

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