Pumpkin Cheese Ball

This pumpkin cheese ball does double duty as an edible decoration. It’s an adorable appetizer that’s so charming you and your party guest will almost feel bad tucking into it. But once you get a taste of this richly savory and sweet cheese ball, you’ll know you made the right decision by not keeping it as a decoration.

Easy to make and with plenty of interesting ingredients, this pumpkin cheese ball is a perfect Halloween appetizer, but it will also be welcome on the table throughout the autumn season.

Pumpkin Cheese Ball Ingredients

• Cream cheese: The cream cheese should be softened when you start preparing this cheese ball, so get it out of your fridge at least a half hour before you start assembling.
• Canned pumpkin: Canned pumpkin is available year-round, so if you get a hankering for a pumpkin cheese ball in the spring or summer, no worries.
• Crushed pineapple: Yes, this recipe combines cheese, meat, onion and pineapple. Don’t worry, it works! Just make sure the pineapple is well-drained.
• Sharp cheddar cheese: Like any good cheese ball, this one has plenty of shredded cheese.
• Dried beef: Make sure to use thinly sliced dried beef that you then finely chop further yourself.
• Onion: Like the dried beef, the onion needs to be quite finely chopped.
• Green pepper stem: You’ll only be using the stem of the green pepper for the cheese ball itself, but keep the vegetable on hand to serve alongside it as a dipper.
• Crackers or assorted fresh vegetables: Crackers and vegetables (like the aforementioned bell pepper slices) are ideal with this pumpkin cheese ball.

Directions

Step 1: Make a cheese ball

ERIC KLEINBERG FOR TASTE OF HOME

In a bowl, beat the cream cheese, pumpkin and pineapple together. Then, stir in the cheddar cheese, beef and onion. Shape the mixture into a ball and wrap it in plastic.

Step 2: Turn it into a pumpkin

ERIC KLEINBERG FOR TASTE OF HOME

Wrap the cheese ball in four pieces of string (or four rubber bands), creating indentions to resemble a pumpkin. Chill the cheese ball for one hour, then carefully unwrap it and set it on a platter.

Step 3: Plate it up

ERIC KLEINBERG FOR TASTE OF HOME

De-stem the green pepper and pop it on the top of the cheese ball to serve as a pumpkin stem. Slice the remaining pepper and serve the cheese ball with crackers, the pepper and other assorted vegetables.

ERIC KLEINBERG FOR TASTE OF HOME

Pumpkin Cheese Ball Variations

• Add nuts: Adding chopped walnuts to this cheese ball is an easy way to introduce a new flavor element and extra texture.
• Skip the meat: To make a vegetarian-friendly cheese ball, leave out the dried beef or replace it with something like seaweed or sliced mushroom jerky.
• Use a flavored cream cheese: Use a garlic- or chive-flavored cream cheese to increase the flavor profile.

How to Store a Pumpkin Cheese Ball

This pumpkin cheese ball will keep in the fridge for up to five days provided you keep it sealed in airtight wrap.

Can you freeze a cheese ball?

Yes, you can wrap a cheese ball tightly in plastic and freeze it for up to two months. Let it thaw in the fridge overnight.

Can you make this cheese ball ahead of time?

Yes, you can make the cheese ball even a few days before you plan to serve it, just keep it wrapped tightly and in the fridge.

Pumpkin Cheese Ball Tips

ERIC KLEINBERG FOR TASTE OF HOME

Why isn’t my cheese ball holding its shape?

Chances are you simply did not chill the cheese ball for long enough if it’s not holding its proper shape. You also need to make sure you properly drain the pineapple so it’s not too wet.

What else can I add to this cheese ball?

Add a little bit of cinnamon and nutmeg to enhance the autumnal flavor profile.