It's "what do I do with all this leftover pumpkin?" season! Here's one answer: my Fall Flavors Pumpkin Seed Cheeseball (with Creepy Crudités)! I created this recipe for PIX11 (NYC TV) so you won't see it in my best-selling cookbook, but there are of course plenty of other irresistible appetizers AND even a whole other pumpkin cheeseball recipe therein!
Fall Flavors Pumpkin Seed Cheeseball
Makes 12 or more servings
1 cup pumpkin seeds (roasted and seasoned per below)
(For pumpkin seed roasting: olive oil, garlic powder, fine salt, freshly cracked pepper, paprika)
1 cup pecans
1 cup dried cranberries
8 to 10 fresh sage leaves
16 ounces cream cheese, softened
1 cup shredded pepper jack cheese
1/3 cup mayonnaise
1/4 cup dark brown sugar (no clumps)
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 carrot stick (for "stem")
Crackers and creepy crudités: broccoli, radishes, carrots, sprinkled with paprika and topped with sliced black and pimento stuffed green olives
Heat oven to 350°F. On cookie sheet, spread pumpkin seeds. Spray or brush with olive oil. Sprinkle with garlic powder, fine salt and freshly cracked pepper, paprika. Roast 15 minutes, tossing them every 5 minutes for more even roasting.
Place pumpkin seeds, pecans, dried cranberries, and sage leaves in food processor, pulse till chopped in small pieces, but not finely ground like powder.
With clean hands, in large bowl, combine cream cheese, pepper jack, mayo, sugar, onion and garlic powders. Add about 1/3 of the nut mixture, thoroughly combine.
Shape into a ball, place on plate and refrigerate 1 hour.
When chilled, roll ball in remaining nuts, pressing mixture into sides till thoroughly covered. Let sit out of refrigerator at least an hour before serving to soften.
Insert carrot stick in top of cheeseball, surround with crackers and creepy crudités, and let's get spooky!
💝 ☘️ 🐰 🇺🇸 🤡 🐈⬛ 🎃 🦃 🎅🏼
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