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    You are in: Home / Recipes / Cheese Pumpkins Recipe
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    Cheese Pumpkins

    Cheese Pumpkins. Photo by SashasMommy

    1/1 Photo of Cheese Pumpkins

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    LorenLou's Note:

    The cutest thing for your Fall cheese board....attributed to Betty Crocker.

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    Ingredients:

    Yield:

    pumpkins

    Units: US | Metric

    Directions:

    1. 1
      Line plate or tray with waxed paper or plastic wrap.
    2. 2
      Scoop out about 1 tablespoon of the cheese food, and roll into a ball. Repeat with remaining cheese until you wind up with about 12 balls.
    3. 3
      Refrigerate for 15 minutes on prepared plate.
    4. 4
      With a toothpick, draw ridges around the balls to resemble pumpkins. Dip the bottoms of the pumpkins in the peanuts (to resemble dirt).
    5. 5
      Just before serving, place a couple of parsley leaves on the top of each pumpkin and insert a broken pretzel piece for each stem.
    6. 6
      Store in refrigerator until ready to use.

    Browse Our Top Spreads Recipes

    Ratings & Reviews:

    • on November 24, 2010

      45

      I used mini Babybel cheddar cheese for this... they are expensive, but I didn't need that many. They are already almost round... I let them sit on the counter for about 20 minutes and then kneaded them in my hands until they were malleable enough to roll into balls. I didn't feel like buying a whole bag of pretzels since we don't eat them, so I cut up some almonds we had laying around and used those for stems.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 30, 2007

      45

      I actually have the betty Crocker book where this recipe was printed. These are the cutest things! I'm not a fan of cheese but I served these at my party and my guests were impressed. I had fun making them, I served them with crackers.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 24, 2008

      45

      Very cute! I used sharp cheddar and diced cashews, as I had the cashews on hand. The cheese I picked up was very hard to work with (very sticky- couldn't roll with my hand or on a cutting board and even when I tried scooping with a teaspoon, it stuck to the inside of the teaspoon and had to be pried out with a toothpick), so next time I will try a different brand. Yummy nonetheless! Thanks for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Cheese Pumpkins

    Serving Size: 1 (263 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 70.1
     
    Calories from Fat 42
    60%
    Total Fat 4.7 g
    7%
    Saturated Fat 2.9 g
    14%
    Cholesterol 12.2 mg
    4%
    Sodium 331.6 mg
    13%
    Total Carbohydrate 2.9 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 1.4 g
    5%
    Protein 3.9 g
    7%

    The following items or measurements are not included:

    fresh parsley leaves

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