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Mini Cheese Pumpkins

Makes: 36 mini pumpkins


Low Sodium Vegetarian

Nutritional Facts Per Serving

2.6 g
1.68 g
0.04 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 80
  • Fat 7.14 g
    • Saturated   4.08 g
    • + Trans 
  • Cholesterol 22 mg
  • Sodium   96 mg
  • Carbohydrate 1.68 g
    • Fibre   0.04 g
    • Sugars  
  • Protein 2.6 g
    • Vitamin A 7 %
    • Vitamin C 0 %
    • Calcium 6 %
    • Iron 1 %


Line a 2 baking sheets with parchment paper. Place cream cheese in a bowl and beat with an electric mixer until lightened. Beat in cheddar cheese, Worcestershire, Tabasco, basil and garlic powder.
Lightly dampen your hands with cold water. Shape cheese mixture into ¾” to 1” balls and set on one of the baking sheets.
Place the crushed crackers on a sided plate. Coat one of the mini cheese balls in the crackers, gently pressing them on to help them adhere. Set it on the clean baking sheet. Repeat with the remaining cheese balls.
Gently push down in the centre of each cheese ball to give it a pumpkin shape. Now, if desired, use a wooden skewer or toothpick to mark ribs on these mini cheese pumpkins. Create a stem by inserting a piece of green pepper into the centre of each cheese ball. Tent with plastic wrap and refrigerate at least two hours before serving.

Note: You can finely crush the crackers in a food processor.

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