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  • 2 C shredded cheddar cheese
  • 4 ounces cream cheese, softened
  • 1/4 C solid-pack pumpkin
  • 1/4 C pineapple preserves
  • 1/4 tsp. ground allspice
  • 1/4 tsp. ground nutmeg
  • 1 pretzel rod, broken in half
  • Dark rye bread
  • Red pepper
  • Black olives, sliced
  • Assorted crackers


  • Beat the cheese, pumpkin, preserves and spices in a medium bowl until smooth.
  • Cover and refrigerate for two to three hours, or until cheese is firm enough to shape.
  • Then shape the mixture into a round pumpkin; place on a serving plate.
  • Using a table knife, score vertical lines down the sides of the pumpkin (starting from the top center and drawing in a triangle shape).
  • Place the pretzel rod in top for the stem.
  • Cut the rye bread into triangles for the eyes; cut sliced black olives in half again to use for the mouth, and cut the red pepper in small triangles for the nose (as seen in the image above).
  • Cover loosely and chill until serving time. Present and serve with crackers.

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