Cheese Pumpkins

Cheese spread turns into a pumpkin well before midnight. These adorable orange orbs take just 10 minutes!

Cheese Pumpkins

BettyCrockerRecipe by BettyCrocker

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10 minutes

25 minutes

8 pumpkins

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Nutrition Info

  • 1 Pumpkin
  • 50
  • 4g
    (Saturated Fat 2 1/2g, Trans Fat 0g)
  • 10mg
  • 115mg
  • 0g
    (Dietary Fiber 0g, Sugars 0g)
  • 3g
  • Percent Daily Value*
  • 6%
  • 4%
  • 8%
  • 0%
  • Exchanges
  • 1/2
  • Carbohydrate Choices
  • 0

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    No change.

  • Tip

    Make these cute snacks up to 24 hours ahead of time. Add the pretzel stems just before serving.

  • To create a pumpkin patch, use green waxed paper (sold as candy wrappers at kitchen specialty shops) and green curling ribbon.

Ingredients

  • 8  tablespoons smoked Cheddar cold-pack cheese food (from 8-oz container), well chilled
  • 2  teaspoons finely chopped peanuts
  • 4  butter-flavored pretzel spindles or sticks, broken in half
  • 16  tiny pieces fresh parsley leaves, if desired

Directions

  1. 1Line small serving plate with waxed paper. For each pumpkin, roll level tablespoon cold-pack cheese food into a ball; place on plate. Refrigerate 10 to 15 minutes for easier handling.
  2. 2With end of toothpick, draw ridges around balls to resemble pumpkins. Dip bottoms of cheese balls in chopped peanuts.
  3. 3Just before serving, insert pretzel halves into cheese balls for pumpkin stems. Decorate with parsley for leaves. Store pumpkins in refrigerator.

Categories: Course, Appetizers, Cold Appetizers

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