Ingredients:

  • 8 oz cream cheese, softened
  • 1/2 cup plain Greek yogurt, thick/strained
  • 1/3 cup pure pumpkin puree (unsweetened)
  • 1 cup sharp cheddar cheese, finely shredded
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/2 cup toasted pumpkin seeds (Pepitas), roughly chopped
  • 1 mini orange bell pepper (stem intact)

Instructions:

  1. In a medium bowl, combine the softened cream cheese and Greek yogurt. Stir until the texture is velvety and smooth.
  2. Fold in the pumpkin puree, shredded cheddar, garlic powder, smoked paprika, and salt. Mix until the color is a uniform, deep orange and no white streaks remain.
  3. Scoop the mixture onto a large piece of plastic wrap. Using your hands, mold the cheese into a smooth, round ball and wrap the plastic tightly around the ball.
  4. Wrap kitchen twine or rubber bands around the ball four times, pulling firmly to create vertical pumpkin ridges.
  5. Place the wrapped cheese ball in the refrigerator for at least 4 hours (or overnight) to allow the fats to stabilize.
  6. Carefully snip and remove the twine and plastic wrap. Dust the exterior with a light coating of paprika if desired, then roll the ball in the chopped toasted pumpkin seeds until covered.
  7. Gently press the mini bell pepper stem into the top center to complete the look.