2 cups shredded cheddar cheese
1 (4 oz) pkg cream cheese, softened
1/4 cup solid pack pumpkin
1/2 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 and spices in a medium bowl until smooth. cover. refrigerate 2-3 hours or until cheese is firm enough to shape. shape mixture into a round pumpkin; place on a serving plate. using a knife, score vertical lines down the pumpkin. place pretzel rod in top for stem. cut 2 small triangles of red pepper for the eyes and one small triangle for the nose. slices olive slices in half for the mouth. cover loosely. refrigerate until serving time. serve with crackers.