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Pumpkin Pie “Cheese” Ball

This Pumpkin Pie "Cheese" Ball tastes just like pumpkin pie!

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Yield 16 servings

Ingredients

  • 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 substitute)
  • 1 1/2 cups crushed gingersnap cookies
  • graham crackers, apples, and additional gingersnaps for dipping

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Cut into wedges and serve with graham crackers, apple slices, or gingersnaps. Graham crackers are our favorite because it really tastes like pumpkin pie.

Recipe Notes

If you don't have Pumpkin Pie Spice you can make your own. The substitute for 1 Tablespoon of Pumpkin Pie Spice is: 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, 1/4 teaspoon allspice.

This substitution is just shy of 1 Tablespoon but close enough that it shouldn't make a difference in taste.

 

Source: The Girl Who Ate Everything