Pumpkin Pie “Cheese” Ball Recipe
- 2 8-ounce packages cream cheese, slightly softened
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 3 tablespoons brown sugar
- 3/4 cup pumpkin puree
- 1 tablespoon pumpkin pie spice (see Notes for a substitute)
- 1 1/2 cups crushed gingersnap cookies
- Graham crackers, apples, and additional gingersnaps for dipping
Instructions:
- Using a mixer, blend the cream cheese and butter together until light and fluffy. Add the powdered sugar and brown sugar, blending well. Incorporate the pumpkin puree and pumpkin pie spice until fully combined.
- Spoon the mixture onto plastic wrap in a ball shape. The mixture is quite wet, so it won’t be a perfect ball, but do your best to form a ball or pumpkin shape. Wrap the mixture tightly with plastic wrap and place it in the freezer for four hours or until firm.
- Once the ball is frozen, remove it from the freezer. Place gingersnap crumbs on a large plate or platter. Unwrap the ball; it may look a bit messy at first but will look fine once the crumbs adhere. Roll the ball in the crumbs, gently pressing them into the surface. I noticed that if I let the ball sit for a minute before rolling it, it had enough moisture to make the crumbs stick. Wrap the ball in a clean piece of plastic wrap and store it in the freezer until serving.
- To serve, remove the ball from the freezer about half an hour before serving. The ball can also be stored in the refrigerator for a day or two and will be in a softer state. For longer storage, it should be kept in the freezer.
- Cut into wedges and serve with graham crackers, apple slices, or gingersnaps. We recommend graham crackers because they complement the flavor of pumpkin pie.
If you don’t have Pumpkin Pie Spice, you can create your own substitute: 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, and 1/4 teaspoon allspice. This substitution is very close to 1 tablespoon and won’t significantly affect the taste.
