No-Bake Pumpkin-Pecan Cheeseball

Directions

1. Step 1 complete

   In the bowl of a stand mixer, combine softened cream cheese, maple syrup, pumpkin pie spice, and salt. Beat on medium speed until fully combined, about 2 minutes. Add in shredded mozzarella, dried apricot, green onions, ⅔ cup chopped pecans, and ½ cup crushed Pecan Nut-Thins®. Beat on low speed until everything is incorporated, scraping down the sides of the bowl as needed.

2. Step 2 complete

   Shape the mixture into a ball and wrap it tightly with plastic wrap. Loosely tie the cheese ball with four pieces of kitchen twine or rubber bands, spacing them about 1½ inches apart, to create a pumpkin shape. Transfer the cheese ball to the fridge for at least 4 hours, or up to overnight.

3. Step 3 complete

   For the coating, add remaining ½ cup chopped pecans and remaining ½ cup crushed Pecan Nut-Thins® to the bowl of a food processor and pulse until fine. Transfer to a baking sheet. When ready to serve, unwrap the cheese ball and gently roll it in the crumb mixture until it is fully coated. Garnish with the bell-pepper stem and serve with Pecan Nut-Thins®.