Real Recipes From Real Home Cooks ®

pumpkin butter appetizer

(1 rating)
Recipe by
Deb Finney
Little Rock, AR

This appetizer is always a huge hit when I make it. It tastes wonderful and is really easy to make. It makes a nice presentation. I use Williams Sonoma Pumpkin Butter with pecans or Muirhead Pumpkin Pecan Butter (that is where Williams Sonoma gets theirs from!!) Do not let the balsamic vinegar part scare you off. It really makes the appetizer Pop and tastes so good.

(1 rating)
yield serving(s)
prep time 15 Min
method No-Cook or Other

Ingredients For pumpkin butter appetizer

  • 8 oz
    cream cheese, softened
  • 1/2 jar
    pumpkin pecan butter (13.5 ounce jar)
  • 2
    scallion or green onion, sliced thinly
  • 2 slice
    bacon, cooked and crumbled
  • 2 Tbsp
    balsamic vinegar

How To Make pumpkin butter appetizer

  • 1
    Mold cream cheese into a ball and flatten with a depression on top (leaving about a 1/4 inch rim around the entire ball.
  • 2
    Spread the pumpkin butter on top of this.
  • 3
    Top with sliced scallions or green onions
  • 4
    Fry your bacon and crumble on top of appetizer. Deglaze the pan you fried the bacon in with two tablespoons (approximately) of Balsamic Vinegar. Pour this on top of the cheese ball.
  • 5
    Serve with crackers (wheat thins is what I use a lot)