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Pumpkin Cheese Ball Recipe

No one will guess this make-ahead spread has pumpkin in it, but that subtle ingredient lends harvest color and added nutrition. The recipe comes from Topeka, Kansas field editor Linnea Rein.

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Pumpkin Cheese Ball Recipe

Prep/Total Time: 20 min.

Yield: 24 Servings

20 20

Ingredients

1 package (8 ounces) cream cheese, softened
1/2 cup canned pumpkin
1 can (8 ounces) crushed pineapple, well drained
2 cups (8 ounces) shredded sharp cheddar cheese
1 package (2-1/2 ounces) dried beef, finely chopped
1 tablespoon finely chopped onion
Celery leaves
Crackers and/or raw vegetables

Directions

In a bowl, beat cream cheese, pumpkin and pineapple. Stir in cheddar cheese, beef and onion. Shape into a ball; place on a serving platter. Score sides with a knife to resemble a pumpkin and add celery leaves for a stem. Serve with crackers and/or vegetables. Yield: 3 cups.

Nutritional Facts 1 serving (2 tablespoons) equals 80 calories, 6 g fat (4 g saturated fat), 22 mg cholesterol, 187 mg sodium, 3 g carbohydrate, trace fiber, 4 g protein.

Originally published as Pumpkin Cheese Ball in Taste of Home October/November 1999, p64

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(1-1) of 1 reviews

Reviewed on Jun. 15, 2012 by lmmcnew

I made this several times at the holiday. It's wonderful for Thanksgiving! One year I did a little appetizer party at work. All pumpkin recipes. This was the star!