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Pumpkin Cheese Ball

Kendra Souder

"A wonderfully easy cheese ball that goes perfectly with your favorite crackers or bread!"
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Ingredients

2 h 45 m servings 79 cals
Original recipe yields 20 servings (1 cheese ball)

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Directions

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  • Prep

  • Ready In

  1. 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.
  2. 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.

Nutrition Facts


Per Serving: 79 calories; 5.7 g fat; 3.8 g carbohydrates; 3.4 g protein; 18 mg cholesterol; 112 mg sodium. Full nutrition

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Reviews

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I'm sorry to say, this was not a sweet cheese ball. I followed exactly to a T and it looked like a muted pimento cheese spread. I let set up in the frig for 12 hours from start to finish. You c...

This recipe is always a hit! I've taken it to several gatherings and everyone raves about how yummy it is! I like to use a Colby Monterey Jack mix, and it works the best with finely shredded che...