Enjoy this recipe from 101 Autumn Recipes.
Submitted by: Vickie from Gooseberry Patch
16-oz. pkg. shredded extra-sharp Cheddar cheese
8-oz. pkg. cream cheese, softened
8-oz. container chive & onion cream cheese
2 t. paprika
1/2 t. cayenne pepper
honey-wheat twist pretzel
flat-leaf parsley leaves
assorted crackers
In a medium bowl, combine cheeses and spices. Cover and refrigerate
for 4 hours. Shape mixture into a ball; lightly press into a pumpkin shape. Smooth surface with a table knife. Press pretzel and parsley
into top of cheese ball for pumpkin stem and leaf. Serve with crackers. Makes 10 to 12 servings.