This delicious Pumpkin Cheese Ball made with real pumpkin and three different kinds of cheese is the perfect fall party appetizer when served with wine.
Last fall my friend hosted a “Pumpkin Dinner Party” where all guests had to bring a dish, sweet or savory, that had pumpkin in it. What a fun night that was! The hostess, herself, made a pumpkin cheese ball and, with my glass of wine in hand, I couldn’t stay away from it. That party had all sorts of delicious food, but the cheese ball was my absolute favorite.
There are lots of recipes out there that tell you to make your cheese ball with shredded cheese and cream cheese. To me, that’s boring and not super delicious. The addition of the third Gournay cheese makes this cheese ball irresistible. I used freshly roasted pumpkin because I happened to have some in my refrigerator, but you can easily use canned pureed pumpkin. The addition of the smoked paprika and cayenne not only adds to the flavor, but it makes it more orange in color.
Because I let my cheese get real soft before mixing in order to make the final cheese ball very well mixed, I had to wrap it up and stick it in the refrigerator. Be sure to let it get cold enough so that its easy to shape into a pumpkin. I was a little too eager and could have waited a bit longer, but I really wanted to eat it! This cheese ball pairs perfectly with white or red wine.
Everyone will love this pumpkin cheese ball. Just watch… they won’t be able to stay away.
And if you’re worried about it tasting like pumpkin, I honestly couldn’t taste it. I put it in for color and also because I couldn’t call it a pumpkin cheese ball without some pumpkin puree in it, now could I?
- 1 (5.2 ounce) package garlic & fine herb Gournay cheese, softened
- 3 ounces cream cheese, softened
- 1 cup shredded extra sharp cheddar
- 3 tablespoons pumpkin puree
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- Combine all ingredients in the bowl of a stand mixer with the paddle attached and mix on medium speed until well combined, about 5 minutes.
- Wrap tightly in plastic wrap and refrigerate or freeze until cold enough to mold into a pumpkin shape.
- Set on cheese board and shape into a pumpkin. Use a stem from a bell pepper to complete the look. Serve with wine and crackers.