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
Scale
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.