The method of making these by using the instructions in the Quick Tip, instead of using the specified mold also gives you some interesting alternatives. Using the Quick Tip, you could easily make these pumpkin cheeseballs in graduated sizes, which would make a nice display on your Halloween buffet table.

If you wanted to get really fancy, you could make these in different flavors, as well. As long as you kept the Cheddar cheese component proportionately the same, they would have a similar orange color. So go ahead and exercise your creativity and see just how long it takes your guests to catch on to the trick contained in this treat!

 

INGREDIENTS

3¾ c. shredded cheddar

3 package cream cheese

1½ tsp. garlic salt

1 tsp. dry mustard

Garnish: parsley sprigs

Accompaniments: toasted pumpernickel bread or crackers

You will need: Wilton Dimensions Multi-Cavity Mini Pumpkins Pan

 

INSTRUCTIONS

 

Put Cheddar, cream cheese, garlic salt and mustard in a food processor and process until smooth.

Coat pan with nonstick spray. Spoon cheese mixture into cavities, pressing with back of spoon to pack mixture tightly into pan. Cover with plastic wrap. Chill overnight.

To unmold, briefly dip bottom of pan into a larger pan filled with hot water. Tap pan firmly on flat surface to loosen, then unmold.

Press matching halves of pumpkins together to attach. Garnish tops of pumpkins with parsley sprigs. Serve with accompaniments.

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Quick Tip:  Try making these with different spices and herbs, such as dill, crushed red pepper flakes, etc. You might even attempt a sweet one with cream cheese, mascarpone cheese and chocolate chips or cinnamon, with a few drops or orange food coloring to preserve the pumpkin ruse.

Recipe and image courtesy of Iain at Woman’s Day Kitchen