Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Cream Cheese | 1 oz (28g) | 99 |
| Rye Bread | 1 slice (32g) | 83 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Olive | 1 large (4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups shredded cheddar cheese
- 4 oz package cream cheese, softened
- ¼ cup solid pack pumpkin
- ½ cup pineapple preserves
- ¼ tsp ground allspice
- ¼ tsp ground nutmeg
- 1 pretzel rod, broken in half
- decorations: dark rye bread, red pepper, black olive slices, parsley sprigs
- assorted crackers
Directions
Beat cheeses, pumpkin, preserves and spices in a medium bowl until smooth.
Cover; refrigerate 2 to 3 hours or until cheese is firm enough to shape.
Shape mixture into a round pumpkin; place on serving plate.
Using knife, score vertical lines down pumpkin.
Place pretzel rod in top for stem.
Cut 2 small triangles for the eyes.
Small triangle of red pepper for nose.
Slice olives slices in half for the mouth.
Cover loosely; refrigerate until serving time.
Serve with crackers.
Category:Cheese appetizer Recipes
Category:Cheddar Recipes
Category:Cream cheese Recipes
Category:Pumpkin Recipes
Category:Preserves and jam Recipes