The mix was delicious. I was thrilled to have found it as my local company had discontinued it.
I must take a moment to talk about the people behind the product. The packaged arrived with a nice brochure for
Rabbit Creek. A small group of friends that look like they truly enjoy what they are doing. I sent a few e-mails with questions about other products, the response was fast, heartfelt and had a personal touch that is sorely lacking in much of today’s other businesses.
I made this for a small dinner party and it was a hit! It was so simple to make. You just mix the bag of spices they send you with 8oz of cream cheese and form in to a ball. I crushed graham crackers and rolled the cheese ball in it for a nice outside crust. Everyone loved it. It is quite sweet and creamy so it is almost a little like a dessert. I served it with wheat thins and that worked really nice.
They also included a catalogue with my order and apparently Rabbit Creek is a small family owned company and they have a lot of other mixes (breads, muffins, etc..). Since the pumpkin cheese ball was so good I ordered another one plus 2 other flavors to try out (sweet pepper cheese ball and bacon wine cheese ball). Once I make those I will leave a review of them also.
Pumpkin Pie Cheese Ball Ingredients:
2 (8 ounce) packages cream cheese, slightly softened
1/4 cup butter, softened
2 cups powdered sugar
3 Tablespoons brown sugar
3/4 cup pumpkin puree
1 Tablespoon pumpkin pie spice
1 1/2 cups crushed gingersnap cookies
graham crackers, apples, and additional gingersnaps for dipping
With a mixer blend the cream cheese and butter together until light and fluffy. Add the powdered sugar and brown sugar and blend well. Add the pumpkin puree and pumpkin pie spice until combined.
Spoon mixture onto plastic wrap in a ball shape. The mixture is wet so it won’t quite be a ball but do your best to make a ball or pumpkin shape. Wrap mixture tightly with plastic wrap and place in the freezer for 4 hours or until firm.
Once ball is frozen remove from the freezer. Place gingersnap crumbs on a large plate or platter. Unwrap the ball. Let the ball sit for a minute before rolling so it has enough moisture to make the crumbs stick.
Roll the ball in the crumbs, pressing the crumbs into the ball.
Wrap ball in clean piece of plastic wrap and store in the freezer until serving.
Remove from the fridge about a half hour before serving.
The ball can be stored in the refrigerator for a day or two and will be in a softer state. Any longer than that, it should be stored in the freezer.
Cut into wedges and serve with graham crackers, apple slices, vanilla wafers, pear slices, or gingersnaps.
Tip – If you don’t have Pumpkin Pie Spice you can make your own. The substitute for 1 Tablespoon of Pumpkin Pie Spice is: 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, 1/4 teaspoon allspice.