Savory Pumpkin Cheeseball

Pumpkin cheeseball. Photos by Denise Walburg of Fustini’s.

Every wondered what else, besides pie, you can make with pumpkin? This recipe by Nanci Jenkins of Fustini’s will have you rethinking the role of the pumpkin at your Thanksgiving feast.


  • 8 ounces cream cheese, softened
  • 8 ounces colby cheese, shredded
  • 1/2 cup solid pack pumpkin
  • 1/4 cup green onion, diced
  • 1 shallot, minced
  • 1 Tablespoon Worcestershire sauce
  • 1 Tablespoon Fustini’s Sicilian Lemon balsamic
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon dry mustard
  • dash red pepper
  • 1/4 cup dried apricot
  • 1/4 cup golden raisins
  • 1 Tablespoon candied ginger
  • 1/2 – 3/4 cup toasted sunflower or pumpkin seeds


  1. Place apricots, raisins, and ginger in a food processor and chop coarsely. Remove from processor.
  2. Add green onion and shallot into the processor, then blend slightly.
  3. Add cheeses, spices, Worcestershire sauce, vinegar, and pumpkin. Process everything until fully combined.
  4. Once creamed, add the fruit mixture back in by hand.
  5. Spoon onto an 18-inch plastic wrap square and pull the corners up to form a ball.
  6. Chill for 1 – 2 hours. Remove from plastic wrap and roll in seeds before serving.


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