Cheese Pumpkins

Halloween or Thanksgiving guests will enjoy clever edible pumpkins, whether served as an appetizer or used as a garnish. What a treat! Cheese spread turns into a pumpkin well before midnight. These adorable orange orbs take just 10 minutes!

Cheese Pumpkins


  • 8 tablespoons smoked Cheddar cold pack cheese food (from 8 ounce container), well chilled
  • 2 teaspoons finely chopped peanuts
  • 4 butter-flavored pretzel spindles or sticks, broken in half
  • 16 tiny pieces fresh parsley leaves


  1. Line small serving plate with wax paper.
  2. Roll each level tablespoon cold pack cheese food into a ball; place on wax paper-lined serving plate.
  3. Refrigerate for 10 to 15 minutes for easier handling.
  4. With end of wooden pick, draw ridges around balls to resemble pumpkins.
  5. Dip bottoms of cheese balls into chopped peanuts.
  6. Just before serving, insert pretzel halves into cheese balls for pumpkin stems.
  7. Decorate with parsley for leaves.
  8. Store in refrigerator.

Recipe and photo used with permission from: Betty Crocker