Cream cheese mini pumpkins recipe


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These cute look-alike pumpkins are an easy Halloween snack. They take no time to make and are thus also suitable for a crowd.

1 person made this

IngredientsServes: 4

  • 1 (180g) tub plain or savoury cream cheese (garlic or herbs)
  • 1 carrot, peeled and coarsely grated
  • 1/8 green pepper

MethodPrep:10min ›Ready in:10min

  1. Use a small ice cream scoop to shape cheese into balls.
  2. Place grated carrot on a plate and roll the cheese balls in it until evenly coated all around. Cut pepper into small strips and place a strip at the top of each cheese ball. Serve immediately or chill until serving.

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Baked Miniature Pumpkins

Cute comes to mind when you see baked miniature pumpkins filled with Fontina or Gruyère cheese and sage gracing a holiday dinner table in the fall. Kids love them (and so do adults!) because they are individual, personal-sized, side dishes. They're really festive when served on small plates and set at each guest's place setting, and will evoke a chorus of "awws" when people sit down to eat. This delicious recipe could not be more simple to make, and the recipe is easily multiplied.

Did you know that pumpkins are a fruit? It's true and Baby Boos - or miniature pumpkins - are a variety known as Pump Ke Mon or Lil Pump Ke Mon, that can have variable-colored skin and are about 5 inches in diameter and 3 inches high.

Keep in mind that miniature pumpkins or baby pumpkins also are perfect serving vessels for soups, grains, desserts and more.

Recipe reprinted with permission from The Savory Way by Deborah Madison (Bantam Books).


Pumpkin Cookies With Cream Cheese Filling

Diana Rattray / The Spruce

These big, soft pumpkin cookies are sandwiched together with a fluffy cream cheese filling. Use a purchased cream cheese frosting if you're pressed for time.


Recipe Summary

  • 4 small sugar pumpkins
  • 1 (9 ounce) package frozen creamed spinach, thawed
  • 3 ounces cream cheese, softened
  • 4 slices white cheese, such as Monterey Jack
  • butter

Preheat oven to 350 degrees F (175 degrees C).

Cut off tops and remove seeds from pumpkins. Coat the insides with butter, and season with salt and pepper. Replace lids. Place in a shallow baking dish with a small amount of water to prevent bottoms from scorching during cooking.

Bake in the preheated oven for 30 minutes, or until insides have darkened yet outsides remain firm. Meanwhile, small saucepan, stir softened cream cheese into spinach until melted and well-blended.

Fill pumpkins with spinach mixture, and top each with a slice of cheese. Return to the oven for 3 minutes to melt cheese if serving immediately. Pumpkins may be covered and refrigerated at this point until ready to serve. May be reheated in the microwave for 2 minutes.


Recipe Summary

  • 1 ½ cups whole wheat flour
  • 1 ½ cups all-purpose flour
  • 5 teaspoons pumpkin pie spice
  • 2 teaspoons baking soda
  • 1 ½ teaspoons salt
  • 1 (30 ounce) can pumpkin pie filling (such as Libby's®)
  • 3 cups white sugar, or more to taste
  • ½ cup vegetable oil
  • ½ cup water
  • 4 large eggs

Preheat oven to 330 degrees F (166 degrees C). Grease 24 muffin cups or line with paper liners.

Mix whole wheat flour, all-purpose flour, pumpkin pie spice, baking soda, and salt together in a large bowl. Whisk pumpkin pie filling, sugar, oil, water, and eggs together in a separate bowl until just mixed. Stir flour mixture, about 1/4 cup at a time, into pumpkin mixture until batter is just combined. Fill muffin cups with batter just below the brims.

Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 30 minutes. Cool muffins on a wire rack.


Pumpkin Pie Spice vs Cinnamon?

You can use pumpkin pie spice (also sometimes shortened to use Pumpkin Spice) or you can use cinnamon in this recipe. Either way is delicious!

If you do not have Pumpkin Spice, but would like to make it, below is a simple recipe:

  • 4 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  1. Mix all ingredients together. This recipe will make a little over 2 tablespoons of pumpkin pie spice.
  2. You can double or triple the recipe and save it for any other wonderful Fall recipes or even sprinkle it over your morning coffee!

Pumpkin pie cheese appetizers

Surprise your guests with a savory appetizer that looks just like a piece of pumpkin pie. It’s the perfect fall party finger food.

These easy, pumpkin pie-shaped appetizers will tease and please. Why? Because they’re actually made of cheese (along with a few assorted crackers).

Pumpkin pie cheese appetizer recipe

Ingredients:

  • Cheddar cheese
  • Triscuit Thin Crisps
  • Chicken in a Biskit crackers
  • Wavy stick crackers from a bag of Chex Mix
  • Whipped cream cheese

Directions:

Gather ingredients and slice cheese

Assemble your ingredients.

Slice cheese into thick wedges, slightly smaller than your Triscuit Thin Crisps.

Pipe cream cheese

Put cream cheese in a pastry bag. Pipe tiny dollops of cream cheese on the Triscuit Thin Crisps, the Chicken in a Biskit crackers and the wavy stick Chex Mix crackers. (You will need to combine two wavy stick Chex Mix crackers to create the top “crust” on each “slice of pie.”) Add a dollop of cream cheese on top of each cheese wedge for the “whipped cream.”

Assemble and display

Assemble and accessorize cheese wedges with the crackers to create your pumpkin pie slices.


Preparation

    1. Center a rack in the oven and preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment, or find a Dutch oven with a diameter that's just a tiny bit larger than your pumpkin. If you bake the pumpkin in a casserole, it will keep its shape, but it might stick to the casserole, so you'll have to serve it from the pot—which is an appealingly homey way to serve it. If you bake it on a baking sheet, you can present it freestanding, but maneuvering a heavy stuffed pumpkin with a softened shell isn't so easy. However, since I love the way the unencumbered pumpkin looks in the center of the table, I've always taken my chances with the baked-on-a-sheet method, and so far, I've been lucky.
    2. Using a very sturdy knife—and caution—cut a cap out of the top of the pumpkin (think Halloween Jack-o-Lantern). It's easiest to work your knife around the top of the pumpkin at a 45-degree angle. You want to cut off enough of the top to make it easy for you to work inside the pumpkin. Clear away the seeds and strings from the cap and from inside the pumpkin. Season the inside of the pumpkin generously with salt and pepper, and put it on the baking sheet or in the pot.
    3. Toss the bread, cheese, garlic, bacon, and herbs together in a bowl. Season with pepper—you probably have enough salt from the bacon and cheese, but taste to be sure—and pack the mix into the pumpkin. The pumpkin should be well filled—you might have a little too much filling, or you might need to add to it. Stir the cream with the nutmeg and some salt and pepper and pour it into the pumpkin. Again, you might have too much or too little—you don't want the ingredients to swim in cream, but you do want them nicely moistened. (It's hard to go wrong here.)
    4. Put the cap in place and bake the pumpkin for about 2 hours—check after 90 minutes—or until everything inside the pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife. Because the pumpkin will have exuded liquid, I like to remove the cap during the last 20 minutes or so, so that the liquid can bake away and the top of the stuffing can brown a little.
    5. When the pumpkin is ready, carefully, very carefully—it's heavy, hot, and wobbly—bring it to the table or transfer it to a platter that you'll bring to the table.
    1. You have a choice—you can either spoon out portions of the filling, making sure to get a generous amount of pumpkin into the spoonful, or you can dig into the pumpkin with a big spoon, pull the pumpkin meat into the filling, and then mix everything up. I'm a fan of the pull-and-mix option. Served in hearty portions followed by a salad, the pumpkin is a perfect cold-weather main course served in generous spoonfuls, it's just right alongside the Thanksgiving turkey.
    1. It's really best to eat this as soon as it's ready. However, if you've got leftovers, you can scoop them out of the pumpkin, mix them up, cover, and chill them reheat them the next day.
    1. There are many ways to vary this arts-and-crafts project. Instead of bread, I've filled the pumpkin with cooked rice—when it's baked, it's almost risotto-like. And, with either bread or rice, on different occasions I've added cooked spinach, kale, chard, or peas (the peas came straight from the freezer). I've made it without bacon (a wonderful vegetarian dish), and I've also made it and loved, loved, loved it with cooked sausage meat cubes of ham are also a good idea. Nuts are a great addition, as are chunks of apple or pear or pieces of chestnut.

    Reprinted courtesy of Houghton Mifflin Harcourt 2010


    View Creamy Pumpkin Cheesecake Recipe Gif

    View Creamy Pumpkin Cheesecake Recipe Gif. It has just the right amount of pumpkin pie spice and. This pumpkin cheesecake is creamier and easier than the rest, thanks to one secret method and no water bath!

    Ultimate Pumpkin Cheesecake The Pkp Way from www.thepkpway.com

    Take your pumpkin cheesecake obsession to the next level by eating spoonfuls of creamy goodness out of mini pumpkins. You can turn up the volume by lacing the swirling batter with some extra spices like a touch of ginger or more cinnamon. This pumpkin cheesecake recipe is so rich, creamy and bursting with fall flavors!

    This recipe is a perfect cross between a classic creamy white cheesecake and a homemade pumpkin pie.

    With a graham cracker crust and a cream cheese whipped topping, this classic cheesecake makes a wonderful treat for any occasion. In all of the cashew cheesecake experimentation i've done so far on the blog, i haven't touched on pumpkin yet. When my husband and i started making more cheesecake, we added a pumpkin cheesecake recipe to our holiday dessert list. This mini pumpkin cheesecake recipe turns out perfectly smooth and creamy every time with loads of pumpkin flavor and just 3 net carbs per serving!


    Source: dam.kraftheinzcompany.com

    You can turn up the volume by lacing the swirling batter with some extra spices like a touch of ginger or more cinnamon.


    Source: www.simplyrecipes.com

    Each forkful of this divine dessert includes creamy cheesecake for a little something extra, top with a thin layer of cream cheese frosting and finish with chopped pecans.


    Source: lh3.googleusercontent.com

    Your holiday menu needs this one on it!


    Source: cdn.sallysbakingaddiction.com

    This one is simple version of the.


    Source: thefirstyearblog.com

    Pumpkin cheesecake has become a fall and winter dessert classic for good reason.


    Source: www.shugarysweets.com

    Substitute 3/4 teaspoon each ground cinnamon and nutmeg.


    Source: www.tastesoflizzyt.com

    Pumpkin puree is just pumpkin that's.


    Source: www.madetobeamomma.com

    When i want to splurge on cheesecake, this is it.


    Source: lemontreedwelling.com


    What To Do With All Those Mini Pumpkins… Hint: It Involves Your Oven!

    Our mystery box has kept us well supplied with mini pumpkins this fall. For several weeks we’ve enjoyed them displayed on a white platter in the middle of the dining room table as a simple centerpiece. So lovely. But it turns out that mini pumpkins are not just decoration—they’re edible! Read on for recipes, ideas and inspiration…

    For savory pumpkins:

    Wash your pumpkins and cut off the top the same way you would a regular sized jack-o-lantern. Scoop out the seeds, hollow out a bit if necessary and stuff with a filling of your choice. Place on a sheet pan and roast in a 350 degree oven until the flesh is soft and the filling hot. Suggested fillings:

    • a dab of butter, a small clove of garlic and a sage leaf or thyme sprig. Or add a tablespoon or two of cream.
    • the stuffing of your choice.
    • a soup such as Pumpkin Tortilla, Pomegranate Lentil, Hearty Kale and Sausage, Black Bean.
    • roasted vegetables like brussels sprouts, cauliflower or red onion.
    • a cooked grain such as quinoa, couscous or bulgar mixed with green onion, currants and pinenuts.
    • do a mini version of Dorie Greenspan’s Filled Pumpkin recipe.
    • use as a cocotte for baked eggs with a little butter and cream and perhaps a crumble of already-cooked bacon.

    For sweet pumpkins:

    Cut off the tops a little lower down to expose a larger surface area. Scrape out seeds and use the minis the same way you would a ramekin.

    • fill with pumpkin cheesecake, pumpkin pie or creme brulee batter. Bake at the temperature called for in the recipe you may have to bake a little longer as the pumpkin’s sides and flesh are thicker than most ramekins. If you think you’ll miss the crust on the pumpkin pie, cut decorative leaves from pie dough, bake, and use as an edible garnish.
    • simply dot with butter and sugar or maple syrup and bake.
    • bake the lids along side of the bottoms and use as a decoration on your final plating.

    Of course, there are many crafty projects for mini pumpkins that don’t involve eating them:

    • hollow out and use as a votive or insert an empty glass votive, fill with water and use as a vase.
    • with a sharpie and your best penmanship, write guests’ name on a pumpkin and use as a place holder.
    • or use one pumpkin per letter and line them up on the mantle to say ‘welcome” or “Happy Thanksgiving.”

    Dana Velden's first book, Finding Yourself in the Kitchen: Kitchen Meditations and Inspired Recipes from a Mindful Cook (Rodale Books) is available where ever books are sold. She lives in Oakland, CA.



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