Cheese Pumpkins Recipe
Cheese Pumpkins are a festive and creamy appetizer perfect for fall gatherings. Made with a smooth blend of cheddar and cream cheese seasoned with garlic salt and dry mustard, these bite-sized cheese shapes are molded in a mini pumpkin pan for an adorable presentation. Served with toasted pumpernickel bread or crackers and garnished with fresh parsley, they offer a savory and fun way to celebrate the season.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 8 hours 15 minutes
- Yield: Approximately 24 mini cheese pumpkins
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
Cheese Mixture
- 3 3/4 cups shredded cheddar cheese
- 3 packages (8 oz each) cream cheese, softened
- 1 1/2 tsp garlic salt
- 1 tsp dry mustard
Garnish
- Parsley sprigs
Accompaniments
- Toasted pumpernickel bread or crackers
Instructions
- Prepare Cheese Mixture: In a food processor, combine shredded cheddar cheese, softened cream cheese, garlic salt, and dry mustard. Process until the mixture is completely smooth and creamy, ensuring all ingredients are well blended.
- Fill and Chill Pumpkin Mold: Lightly coat the Wilton Dimensions Multi-Cavity Mini Pumpkins Pan with nonstick spray. Spoon the cheese mixture into each cavity, using the back of the spoon to firmly press and pack the cheese tightly. Cover the filled pan with plastic wrap and refrigerate overnight to allow the mixture to set properly.
- Unmold Cheese Pumpkins: To release the cheese pumpkins from the mold, briefly dip the bottom of the pan into a larger pan filled with hot water. This heats slightly to loosen the cheese shapes. Then, tap the pan firmly on a flat surface to help loosen them further. Carefully unmold the pumpkin halves.
- Assemble and Garnish: Press matching halves of the cheese pumpkins together to form whole pumpkin shapes. Garnish the tops with fresh parsley sprigs for a festive touch. Serve the cheese pumpkins alongside toasted pumpernickel bread or crackers for guests to enjoy.
Notes
- Ensure cream cheese is softened to achieve a smooth blend with cheddar in the food processor.
- Press the cheese mixture firmly into the mold cavities to help the pumpkins hold their shape when unmolded.
- Dipping the mold briefly in hot water is key to loosening the cheese shapes without melting them.
- Can be made a day ahead and kept chilled until serving to save time on party day.
- Substitute cheddar with other favorite cheese blends as desired for different flavors.
Find it online: https://yummelle.com/cheese-pumpkins-recipe/
