Tested till perfect Pumpkin Cheese Ball

Pumpkin Cheese Ball

A classic cheese ball gets all dressed up for Halloween. Surround it with crackers and celery sticks for spreading.

By The Canadian Living Test Kitchen

Recipe5 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 3 cups (750 mL)


  • 1 pkg 1pkgcream cheese, softened
  • 2 cups 2cupsshredded orange old Cheddar cheese
  • 2 tbsp 2tbspfinely chopped oniononions
  • 2 tbsp 2tbspfinely chopped carrotcarrots
  • 2 tbsp 2tbspfinely chopped celery
  • 1 tbsp 1tbspfinely chopped fresh parsley
  • 1 tsp 1tsphorseradish
  • 1 1broccoli stembroccoli stems, peeled (3 inches/ 8 cm long)
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In large bowl, beat cream cheese until smooth. Stir in Cheddar cheese, onion, carrot, celery, parsley and horseradish. Form into ball; wrap in plastic wrap. Refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 1 week.)

Unwrap ball and insert broccoli stem into centre at top of ball to resemble pumpkin stem. Using handle of wooden spoon, draw vertical ridges at even intervals in side to resemble pumpkin.

Nutritional Information Per 1 tbsp (15 mL): about

cal 38 pro 2g total fat 3g sat. fat 2g
carb 0 fibre 0 chol 11mg sodium 45mg

% RDI:

calcium 4 iron 1 vit A 5 folate 1
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