Pinwheel Pumpkins Recipe
Pinwheel Pumpkins Recipe photo by Taste of Home
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Pinwheel Pumpkins Recipe

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You don't have to be a magician to transform these spiced roll-ups into a pumpkin--a simple green onion and chervil garnish will do the trick. Tart apple is stirred into the creamy filling to salute the harvest season.
TOTAL TIME: Prep: 10 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 8 servings


  • 1 package (3 ounces) cream cheese, softened
  • 1 garlic clove, minced
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon ground mustard
  • 1 cup shredded peeled tart apple
  • 4 sun-dried tomato tortillas (10 inches), room temperature
  • 1/4 cup chopped sweet red pepper
  • 2 green onions, thinly sliced
  • 4 thin slices fully cooked ham
  • Green onion pieces and fresh chervil sprigs


  1. In a small bowl, beat the cream cheese, garlic, curry and mustard until blended. Stir in apple. Spread about 2 tablespoons over each tortilla. Layer with red pepper, onions and ham.
  2. Roll up tightly and wrap in plastic wrap. Refrigerate for at least 2 hours. Cut into 1-in. slices. Insert a piece of green onion and a sprig of chervil into the center of each pinwheel, forming a pumpkin stem and leaves. Yield: about 2 dozen.
Originally published as Pinwheel Pumpkins in Ultimate Halloween 2014 2014, p45

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