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Pumpkin Cheese Ball Recipe

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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.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:24 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 24 servings

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

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.

Directions

  1. 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.
Originally published as Pumpkin Cheese Ball in Taste of Home October/November 1999, p64

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.

Reviews for Pumpkin Cheese Ball

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
Reviewed Feb. 26, 2014

"I prepared this recipe for the first time on 2/26/14. I have adjusted it, though! My adjustments are as follows: I added 1 tsp. Lawry's seasoned salt, 1/2 tsp. ground cinnamon, 1/4 tsp. nutmeg,1/8 tsp. ground ginger. I used a shredded Cheddar cheese blend! I used 1-3/4 cups of this cheese blend. I used 1 Tbsp. finely chopped RED onion, 4 slices pastrami, finely chopped and I used one 15-oz. can of pumpkin. I omitted the pineapple. The cheeseball mixture was quite sticky! I placed it in a Cool Whip Container (1 lb. size) and rounded it out with a knife and large spoon. I stuck some celery leaves on top. I'll have to allow it to set overnight and see what happens! It looked quite good and tasted like a traditional cheeseball would, what with the cream cheese, Cheddar cheese blend and seasonings. I plan to share it with my colleagues at the local hospital where I work as a volunteer! Linnea Rein, Thank you for this recipe! Who knows-this recipe JUST might be a treat again in the future! IThis week is Appetizer week on the "Cook's Corner" forum, so I thought I'd try it and share it with the "Cook's Corner" forum, too! delowenstein"

MY REVIEW
Reviewed Jun. 15, 2012

"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!"

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