Pumpkin Cheese Spread


(2 votes) 5 2

A festive Thanksgiving hors d'oeuvre or just a winter spread - either way you can't go wrong.

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  • 1 Tbs. butter
  • 1/2 C. chopped pecans
  • 12 oz. softened cream cheese
  • 1/2 C. crumbled blue cheese
  • 1 1/2 C. shredded sharp cheddar cheese
  • 1 C. canned pumpkin
  • 2 cloves garlic, minced
  • 2-4 Tbs. sweet or dry sherry

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Line a 4-cup mold with plastic wrap. In small skillet, melt butter. Sauté pecans for 1 minute or until golden. In large bowl, beat cream cheese, cheddar cheese, blue cheese, pumpkin and garlic on medium speed until creamy. Beat in enough sherry to make desired spreading consistency. Spoon into mold. Cover and refrigerate at least 8 hours or until firm enough to hold shape. Unmold onto serving plate. Press pecans on top. Serve with crackers. 

Reviews (1)

  • This recipe was excellent. Everyone loved it. It went very quickly. I added a 1/4 cup more pumpkin. I would also recommend making it the night before so the flavors mesh together well. Put the pecans on about an hour before you serve it. I would make this anytime not just for holidays.


    Flag as inappropriate luv2run3  |  November 22, 2010

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