{"id":43512,"date":"2022-08-19T06:54:57","date_gmt":"2022-08-19T10:54:57","guid":{"rendered":"https:\/\/beyondflourblog.com\/?p=43512"},"modified":"2024-01-27T08:01:36","modified_gmt":"2024-01-27T13:01:36","slug":"pumpkin-cheese-ball","status":"publish","type":"post","link":"https:\/\/beyondflourblog.com\/pumpkin-cheese-ball\/","title":{"rendered":"Pumpkin Cheese Ball"},"content":{"rendered":"

This pumpkin cheese ball recipe is a cute and tasty addition to your Thanksgiving spread or Halloween Party. This is no ordinary cheese ball : A bit of Dijon, a splash of wine, judicious use of garlic .. Done up to look like an adorable pumpkin!\t<\/p>\n

\"A<\/p>\n

My favorite time of year is just around the corner, and our minds - and work - has been turning to fall festivities.<\/p>\n

We\u2019ve been busy developing all kinds of Halloween recipes, Thanksgiving appetizers, etc and just having so much fun with all of it!<\/p>\n

Last year, we didn\u2019t really do much in terms of finger foods and other appetizer recipes, so we\u2019re trying to make up for that, this year.<\/p>\n

Today\u2019s delicious appetizer recipe is not your average cheese ball, and is sure to be a huge hit at any fall party: my pumpkin cheese ball!<\/p><\/div>\n

It\u2019s a cute idea, and the perfect appetizer: It\u2019s easy to make, fun to eat, and super tasty!<\/p>\n

It starts out with the best cheese ball base, IMHO: A mix of cheese, wine, and a fair amount of garlic - no actual pumpkin.<\/p>\n

So, next time you\u2019re planning your Thanksgiving dinners and Halloween parties, consider making this cute appetizer<\/p>\n

PS: I have a trashier version of this party appetizer over on Celebration Generation: Bacon Jalapeno Cheese Ball<\/a>.<\/i>\n<\/div>\n

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Ingredients<\/h2>\n

This is a really simple recipe, with really basic ingredients - you\u2019ll have no trouble finding these in any local grocery store.<\/p>\n

Cheeses<\/h4>\n

This recipe uses 3 types of cheese: Cream cheese, \u201cshredded cheese of choice\u201d, and finely shredded cheddar.<\/p>\n

Cream cheese is pretty self explanatory.<\/p>\n

For cheese of choice, we\u2019ll usually go with a white cheddar, usually sharp or extra-sharp cheddar cheese.<\/p>\n

While you want the finely shredded cheese to be a nice orange color for the outside of the pumpkin, you can really do whatever you want for the inside.<\/p>\n

Sometimes we\u2019ll use a Swiss or Jarlsburg for some or all of the \u201ccheese of choice\u201d, sometimes we\u2019ll go kind of Fromage Fort<\/a> with it, and use up a bunch of whatever.<\/p>\n

When it comes to the \u201cFinely shredded cheddar\u201d:<\/p>\n

The best way to make this is with cheese that\u2019s shredded right before serving, rather than pre-shredded cheese.<\/p>\n

Pre-shredded with either sticks together with time (home shredded), or is coated in agents to prevent caking (Retail shredded cheese).<\/p><\/div>\n

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Flavourings<\/h4>\n

Once you\u2019ve got the base cheeses together, you\u2019ll be adding some great flavor in the form of:<\/p>\n

Dijon Mustard
\nDry White Wine
\nGreen onions
\nGarlic cloves
\nSalt and Pepper<\/p>\n

... and I have no real notes on any of them.<\/p>\n

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Broccoli<\/h4>\n

There\u2019s no broccoli IN the cheese ball, but I like to use part of the stem - from right below the crown - to make a cute pumpkin stem.<\/p>\n

You can make use a green pepper to make a bell pepper stem, if you prefer - just cut the top off and trim the excess.\n<\/p><\/div>\n

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Technique<\/h2>\n

The full recipe is in the recipe card at the end of this post, this is the pictorial walk through, with step by step instructions.<\/i><\/p>\n

In a stand mixer or mixing bowl, beat room temperature cream cheese until smooth. Add mustard and wine, stir to combine.<\/p>\n

Stir the chopped green onion and pressed garlic into the cream cheese mixture until well combined.<\/p><\/div>\n

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Add shredded cheese, stirring well to combine. Note: I\u2019ll usually do this in two batches, half the cheese, get that stirred in, then add the rest.<\/p>\n

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Season with salt and pepper, to taste. <\/p>\n

Lay out 2 rectangles of plastic wrap, in an X shape. Using clean wet hands, form the cheese mixture into a ball, place in the middle of the large sheet of plastic wrap.\t<\/p><\/div>\n

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Gather the plastic wrap up around the cheese ball mixture, securing at the top with a twist tie, elastic, or kitchen twine.<\/p>\n

Use 3 wide-ish, large rubber bands to divide the cream cheese ball into 6 segments, forming a pumpkin shape. The vertical grooves don\u2019t have to be perfectly even, pumpkins rarely are!<\/p><\/div>\n

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Chill wrapped cheese ball for at least two hours.<\/p>\n

Immediately before serving:<\/h4>\n

Trim and peel your broccoli stem, if necessary. I like to shape it a bit, with a knife and vegetable peeler.<\/p><\/div>\n

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Finely shred the cheddar cheese.<\/p>\n

Remove cheese ball from the fridge. <\/p>\n

Carefully peel off the plastic wrap, gently pack the shredded cheddar over the exposed surface of the entire cheeese ball, taking care to work it into the long indentations without *filling* them. <\/p>\n

You can go as heavy or as lightly as you\u2019d like, we sort of gave it a light coating.<\/p>\n

Place cheese ball on serving plate, stick the broccoli stem into the top of the cheese ball.<\/p><\/div>\n

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Serve the pumpkin cheeseball with gluten free crackers, corn tortilla chips, etc.<\/p>\n

Leftovers<\/h4>\n

Leftovers can be wrapped in cling wrap or transferred to an airtight container and chilled for up to a week.<\/p><\/div>\n

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Variations<\/h2>\n

We love this recipe as-is, but ... it\u2019s a cheese ball. There\u2019s always room for customization!<\/p>\n

A few ideas:<\/p>\n

Swap the green onion for finely chopped shallot.<\/p>\n

***<\/center><\/p>\n

Make mini pumpkin cheese balls!<\/p>\n

Divide the cheese mixture into smaller portions before wrapping, and use smaller elastics. Everyone gets their own cute little pumpkin!<\/p>\n

***<\/center><\/div>\n
Add more seasonings.<\/p>\n

Want a little bit of kick? Add some cayenne pepper or red pepper flakes.<\/p>\n

A dash of Worcestershire sauce can bring a hit of umami flavor to the mix.\n <\/p><\/div>\n

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More Gluten-Free Holiday Recipes!<\/h2>\n

Looking for something festive - for the whole family? Here are some great gluten-free recipes perfect for your holiday table!<\/p>\n

Cranberry Chicken<\/a>
\nCranberry Jello Salad<\/a>
\nGluten-Free Candy Cane Cookies <\/a>
\nGluten Free Fruitcake <\/a>
\nGluten-Free Fruitcake Cookies <\/a>
\nGluten Free Gingerbread Cookies <\/a>
\nGluten Free Gingerbread Scones<\/a>
\nGluten-Free Maple Pumpkin Pie <\/a>
\nGluten Free Pumpkin Spice Mini Doughnuts <\/a>
\nGluten-Free Paska [Easter Bread]<\/a>
\nGluten Free Sauerkraut Buns [Pyrizhky]<\/a>
\nGluten Free Stuffing Recipe<\/a>
\nRoasted Carrots & Parsnips<\/a>
\nSlow Cooker Pork Tenderloin with Fruit Sauce<\/a>
\nSweet Potato Souffle<\/a>
\nTurkey Meatballs with Cranberry Glaze<\/a>\n<\/div>\n

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Share the Love!<\/h2>\n

Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen<\/a>. We're also on Pinterest<\/a>, so you can save all your favourite recipes to a board!<\/p>\n

Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense.<\/p>\n

Finally, if you love this recipe, please consider leaving a star rating and a comment... and maybe sharing this post on social media!\n<\/p><\/div>\n

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5<\/span> from 4<\/span> votes<\/div><\/div>\n<\/div>\n

Pumpkin Cheese Ball<\/h2>\n
<\/div>\n
This pumpkin cheese ball is a cute and tasty addition to your Thanksgiving spread. A bit of Dijon, a splash of wine, judicious use of garlic!<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Chilling time<\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/div>
Total Time<\/span>2 hours<\/span><\/span> hrs<\/span> 10 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Appetizer<\/span><\/div>
Cuisine: <\/span>American<\/span><\/div>
Diet: <\/span>Diabetic, Gluten Free<\/span><\/div><\/div>\n
Servings: <\/span>16<\/span> Servings<\/span><\/span><\/div>\n
Calories: <\/span>304<\/span>kcal<\/span><\/span><\/div>\n\n\n\n

Ingredients<\/h3>