2 cups (8 oz) shredded cheddar cheese
1/2 (8 oz) pkg cream cheese, softened
1/4 cup solid-pack pumpkin
1/4 cup pineapple preserves
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1 pretzel rod, broken in half
decorations: dark rye bread, red bell pepper, black olive slices, parsley sprigs
assorted crackers

beat cheeses, pumpkin, preserves & spices in a medium bowl until smooth. cover; refrigerate 2-3 hours or until cheese is firm enough to shape.

shape mixture into round pumpkin; place on a serving plate. using a knife, score vertical lines down pumpkin. place pretzel rod in top for stem.

cut bread into triangles for eyes. decorate pumpkin using bread, bell pepper, olives & parsley.

cover loosely; reftigerate until serving time. serve with crackers.

16-18 servings