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Cheese Pumpkins

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By Betty Crocker Kitchens
Updated Jun 10, 2010
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Cheese spread turns into a pumpkin well before midnight. These adorable orange orbs take just 10 minutes!

Cheese Pumpkins

  • Prep Time 10 min
  • Total 25 min
  • Servings 8
  • Ingredients 4
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Ingredients

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

Instructions

  • Step 
    1
    Line small serving plate with waxed paper. For each pumpkin, roll level tablespoon cold-pack cheese food into a ball; place on plate. Refrigerate 10 to 15 minutes for easier handling.
  • Step 
    2
    With end of toothpick, draw ridges around balls to resemble pumpkins. Dip bottoms of cheese balls in chopped peanuts.
  • Step 
    3
    Just before serving, insert pretzel halves into cheese balls for pumpkin stems. Decorate with parsley for leaves. Store pumpkins in refrigerator.

Nutrition

50 Calories
4g Total Fat
3g Protein
0g Total Carbohydrate
0g Sugars

Nutrition Facts

Serving Size: 1 Pumpkin
Calories
50
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
2 1/2g
11%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
115mg
5%
Potassium
25mg
1%
Total Carbohydrate
0g
0%
Dietary Fiber
0g
0%
Sugars
0g
Protein
3g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
4%
4%
Calcium
8%
8%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 0 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

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