As the holiday season approaches, I know many people are in need of good recipes to please a crowd. Today's Pumpkin "Cheese" Ball recipe is just the one!
Last year, I made a Beer-Infused Cheese Ball that was mighty tasty -- it has roasted red peppers, cashews, and other savory flavors that make it a hit at any party. Both of these cheese balls freeze really well, so you can keep them in the freezer until you need them!
This recipe is very simple and delicious. You can create a cheese ball from it or you can choose to use it as a dip -- both ways taste the same (FABULOUS). What should you dunk in it? You can use hard cookies, like Biscoff; pretzels and graham crackers would work well too. I used pretzels and loved the outcome.
Have some left over? It tastes AH-MAZING on toast.
I took this recipe to our weekly Bible study and it was a hit! It's like autumn had a party in your mouth! You can choose to adjust the sugar level to your taste, and you can do the same with the pumpkin pie spice.
5 Ingredient Pumpkin "Cheese" Ball (or Dip)
1 c. cashews, raw
2 T. pumpkin pie spice
1/4 c. canned pumpkin
2 tsp. vanilla-infused bourbon (learn more about infusing here)
1/2 c. coconut sugar or brown sugar
In a food processor, process all of the ingredients until very smooth. Scrape the sides with a spatula as needed.
Pour the mixture into a small bowl lined with plastic wrap, if you are making the cheese ball. If you want to make the dip, pour this mixture into a bowl and you're ready to go! (Store it in the fridge until your guests arrive.) Wrap the plastic wrap around the "ball" and place it in the freezer for an hour or two -- until it holds it's shape.
Take it out of the freezer at least an hour before serving and place it in the fridge -- you don't want it hard-as-a-rock when guests come over. You can roll it in nuts, graham cracker or Biscoff crumbs.
Enjoy this tasty treat with your family and friends!