Happy almost Halloween! I saw something like this in a magazine while I was waiting for a prescription to be filled last weekend and immediately filed it away, knowing that I’d be making it for you guys. A cheeseball shaped like a pumpkin is, apparently, exactly the thing this blog has been needing. So, I’m sharing a slightly smoky version of my (famous!!) pimento cheese, but we’ll also morph the whole thing into a very adorable pumpkin.
Perfect for all of your fall gatherings and holiday soiree’s, this Pumpkin Pimento Cheese Ball is the bee’s knees, guys. And it’s ready to make your acquaintance.
What is Pimento Cheese?
To start, let’s chat for just a sec about what, exactly, pimento cheese is. Let me just say that I grew up eating the stuff. There is rarely a gathering of my extended Kentucky family that does not include a nice, big bowl of perfect pimiento cheese. Call me biased, but I think my family’s version is the very best of them all – it’s unbelievably delicious – and as such, I’ve included my homage to it in my cookbook.
So, besides being one of my favorite things on planet earth, pimento cheese is a cheese dip made from shredded cheddar, some sort of creamy component (such as mayo or cream cheese), a number of different spices and flavorings (depending on your history or preference), and of course – pimentos (pimientos).
What are pimientos?
You know, the little orangey red things in the middle of green olives? Yep. Those are pimientos. Also spelled “pimentos.” Really, they’re a sort of roasted red cherry pepper, and they’re nightshades! As peppers are.
These little guys come from cherry peppers, yes, and in their pre-roasted, raw form, they typically measure 3 to 4 inches long, and 2 to 3 inches wide. They’re not at all hot and in fact, are really quite sweet in many cases. If you want to make a spicier pimiento cheese, you can sprinkle in a dash of cayenne to achieve the heat that you’re looking for.
Because you won’t get it from the pimientos!
What can you substitute for pimientos in pimiento cheese?
If you’re working with a recipe that calls for fresh pimientos, then you could simply sub some sweet red peppers (the “lil sweets”) or even just a simple red bell pepper would do.
But for the roasted, jarred kind called for in this pimiento cheese recipe, you could either use chopped up roasted red peppers, or Spanish piquillo peppers. These are widely available, sold at most supermarkets, and come in a jar as well.
Is Pimiento Cheese Southern?
Nope. Well, not by origin, exactly. But if you measure a thing by love, frequency, intensity, and popularity – then yes, its Southern by all accounts.
But don’t take it from me. Take it from Southern Living:
“While it’s hard to imagine anyone appreciating the heavenly combination of shredded cheese, mayo, and diced red pimentos as much as Southerners, the delicious spread actually got its start up North—in New York, specifically. That sounds like culinary heresy for sure, but remember cream cheese came from the North, too, yet you couldn’t frost a red velvet or hummingbird cake without it and those are definitely Southern specialties.
Speaking of cream cheese, that’s actually where pimento cheese got its start. According to Serious Eats, back in the 1870s New York farmers started making a soft, unripened cheese that eventually evolved into cream cheese. Around the same time, Spain started sending canned red peppers or “pimiento” over to the United States. They soon caught on, minus the extra “i”, and became a staple of many kitchens across the country …
The two ingredients were finally brought together in 1908, in a Good Housekeeping recipe that called for cream cheese, mustard, chives, and minced pimentos. The combination of cream cheese and pimento was such a hit, it started to be mass produced, primarily in the South. Soon, Georgia farmers were trying to grow red peppers domestically, roasting them, canning them and sending out as many as 10 million cans of pimentos a year, spreading the gospel of pimento cheese around the country.”
What is the best cheese to use in Pimiento Cheese?
Extra. Sharp. Cheddar. Don’t care what brand, or anything like that. But the sharper, the better.
What you’ll need to make this Pumpkin Pimento Cheese Ball
Simple, straightforward and accessible, this ingredient list is pretty standard-op so far as pimento cheese goes. The major different here, between this version and my typical pimento cheese recipe, is the cream cheese. It adds an extra boost to the creamy factor and makes for easy molding and dipping and dredging of all the crackers.
INGREDIENTS
8 oz. cream cheese, at room temperature
8 oz. + 4 oz. extra sharp cheddar cheese, grated and divided (don’t buy pre-shredded!)
½ shallot, diced or ⅓ cup diced onion
½ tsp garlic powder
1 tsp smoked paprika
6 oz. unsweetened pumpkin puree
1 tsp salt
1 tsp freshly cracked black pepper
Pickled asparagus spear, for the stem
Sage leaves, for decorating,
Assorted crackers, for serving
How to Make this Pumpkin Pimento Cheese Ball: The Breakdown
In a large bowl, combine the cream cheese, 8 oz. of the shredded extra sharp cheddar (one block’s worth), the diced shallot, garlic powder, smoked paprika, pumpkin, salt, and pepper. Stir until well mixed and then spoon onto a large piece of plastic wrap. Wrap the mixture up and form into a ball. Refrigerate for at least 3 hours.
Remove the ball from the plastic wrap, roll in the extra shredded cheddar, and wrap back up in plastic. Use two rubber bands, wrapped around the ball in a criss-crossed fashion, to create the lines/indentations of the “pumpkin.” Place in the fridge for an hour or you can freeze it for 25 to 30 minutes.
Remove the rubber bands, unwrap the cheese ball, place on a serving plate/platter, and stick a trimmed asparagus spear into the top, creating the “stem.” Add some fresh sage leaves, if desired. Serve with assorted crackers.
This will keep for you in the fridge, covered, for up to 4 days.
If you like the looks of this Pimiento Cheese Ball, you might also enjoy:
Fried Green Tomato-Topped Street Corn Mac and Cheese
Pumpkin Pimiento Cheese Ball
A fun twist on classic Southern pimiento cheese, this pumpkin shaped ball features smoky paprika and a slight kick of onion and garlic.
Ingredients
8 oz. cream cheese, at room temperature
8 oz. + 4 oz. extra sharp cheddar cheese, grated and divided (don’t buy pre-shredded!)
½ shallot, diced or ⅓ cup diced onion
½ tsp garlic powder
1 tsp smoked paprika
6 oz. unsweetened pumpkin puree
1 tsp salt
1 tsp freshly cracked black pepper
Pickled asparagus spear, for the stem
Sage leaves, for decorating,
Assorted crackers, for serving
Instructions
- In a large bowl, combine the cream cheese, 8 oz. of the shredded extra sharp cheddar (one block’s worth), the diced shallot, garlic powder, smoked paprika, pumpkin, salt, and pepper. Stir until well mixed and then spoon onto a large piece of plastic wrap. Wrap the mixture up and form into a ball. Refrigerate for at least 3 hours.
- Remove the ball from the plastic wrap, roll in the extra shredded cheddar, and wrap back up in plastic. Use two rubber bands, wrapped around the ball in a criss-crossed fashion, to create the lines/indentations of the “pumpkin.” Place in the fridge for an hour or you can freeze it for 25 to 30 minutes.
- Remove the rubber bands, unwrap the cheese ball, place on a serving plate/platter, and stick a trimmed asparagus spear into the top, creating the “stem.” Add some fresh sage leaves, if desired. Serve with assorted crackers.
- This will keep for you in the fridge, covered, for up to 4 days.
