Pumpkin Pie “Cheese” Ball
Pumpkin Pie “Cheese” Ball requires approximately 45 minutes from start to finish. This recipe serves 16 and costs 93 cents per serving. One serving contains 357 calories, 4g of protein, and 17g of fat. If you have brown sugar, pumpkin puree, pumpkin pie spice, and a few other ingredients on hand, you can make it. It is brought to you by The girl Who Ate Everything. It can be enjoyed any time, but it is especially good for Thanksgiving. 19338 people were impressed by this recipe. Overall, this recipe earns a rather bad spoonacular score of 32%. Users who liked this recipe also liked Pumpkin Cheese Ball, Pumpkin Cheese Ball, and Pumpkin Cheese Ball.
Servings: 16
Ingredients:
3 Tablespoons brown sugar
1/4 cup butter, softened
2 (8 ounce) packages cream cheese, slightly softened
1 1/2 cups crushed gingersnap cookies
graham crackers, apples, and additional gingersnaps for dipping
2 cups powdered sugar
1 Tablespoon pumpkin pie spice (see Notes for substitute)
3/4 cup pumpkin puree
Equipment:
plastic wrap
Cooking instruction summary:
With a mixer blend the cream cheese and butter together until light and fluffy. Add the powdered sugar and brown sugar and blend well. Add the pumpkin puree and pumpkin pie spice until combined.Spoon mixture onto plastic wrap in a ball shape. The mixture is wet so it won't quite be a ball but do your best to make a ball or pumpkin shape. Wrap mixture tightly with plastic wrap and place in the freezer for 4 hours or until firm.Once ball is frozen remove from the freezer. Place gingersnap crumbs on a large plate or platter. Unwrap the ball. It may look scary but will look fine once the crumbs are on it. Roll the ball in the crumbs, pressing the crumbs into the ball. I noticed that if I let the ball sit for a minute before rolling it had enough moisture to make the crumbs stick. Wrap ball in clean piece of plastic wrap and store in the freezer until serving.To serve: Remove from the freezer about a half hour before serving. The ball can also be stored in the refrigerator for a day or two and will be in a softer state. Any longer than that, it should be stored in the freezer.Cut into wedges and serve with graham crackers, apple slices, or gingersnaps. Graham crackers are our favorite because it really tastes like pumpkin pie.
Step by step:
1. With a mixer blend the cream cheese and butter together until light and fluffy.
2. Add the powdered sugar and brown sugar and blend well.
3. Add the pumpkin puree and pumpkin pie spice until combined.Spoon mixture onto plastic wrap in a ball shape. The mixture is wet so it won't quite be a ball but do your best to make a ball or pumpkin shape. Wrap mixture tightly with plastic wrap and place in the freezer for 4 hours or until firm.Once ball is frozen remove from the freezer.
4. Place gingersnap crumbs on a large plate or platter. Unwrap the ball. It may look scary but will look fine once the crumbs are on it.
Roll the ball in the crumbs, pressing the crumbs into the ball. I noticed that if I let the ball sit for a minute before rolling it had enough moisture to make the crumbs stick. Wrap ball in clean piece of plastic wrap and store in the freezer until serving.To serve
1. Remove from the freezer about a half hour before serving. The ball can also be stored in the refrigerator for a day or two and will be in a softer state. Any longer than that, it should be stored in the freezer.
2. Cut into wedges and serve with graham crackers, apple slices, or gingersnaps. Graham crackers are our favorite because it really tastes like pumpkin pie.
Nutrition Information:
covered percent of daily need
