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Cheese and cracker pumpkin pie bites with piped orange cheese spread, a cream cheese dollop and pepita on a white board with a hand picking one up

Cheese and Cracker Pumpkin Pie Bites

A savory cheddar and cream cheese spread tinted with pumpkin, piped onto butter crackers and topped with whipped cream cheese and a pepita, so each bite looks like a tiny pumpkin pie.
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Prep Time 15 minutes
Chill Time 30 minutes
Total Time 45 minutes
Servings: 24 bites
Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients

For the pumpkin cheese spread

  • 6 oz sharp cheddar cheese finely shredded, about 1 1/2 cups
  • 4 oz cream cheese softened
  • 3 tablespoons pumpkin puree plain, not pie filling
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1 pinch salt

For assembly

  • 24 round butter crackers
  • 2 oz cream cheese softened and beaten until fluffy, for the topping
  • 24 pepitas or tiny sage leaves for garnish

Method

  • Beat the cheddar, 4 ounces of cream cheese, pumpkin puree, smoked paprika, garlic powder, and salt until smooth and evenly orange. Chill the spread for 30 minutes.
  • Spoon the spread into a zip-top bag and snip off a corner. Pipe a rounded mound onto each cracker, leaving a small border so the cracker looks like a crust.
  • Beat the remaining 2 ounces of cream cheese until fluffy and spoon a tiny dollop on top of each bite.
  • Press a pepita or small sage leaf into each dollop. Serve right away, or keep the topped bites chilled for up to 2 hours.

Notes

  • Shred the cheddar very fine and chill the spread before piping.
  • Use plain pumpkin puree, not pie filling.
  • Make ahead: the spread keeps 2 days in the fridge. Assemble just before serving so the crackers stay crisp.
  • Do not leave the bites out for more than 2 hours. Do not freeze.
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